Blueberry Pancake Casserole brunch idea fluffy stacks baked together quick prep cozy mornings crowdpleasing breakfast centerpiece weekendready
Ingredients
Scale
4 cups day-old bread, cubed
1 cup blueberries, fresh or thawed frozen
3 large eggs
1 1/2 cups milk (dairy or non-dairy; oat or almond milk works well)
1/4 cup unsalted butter, melted
1/4 cup maple syrup
2 teaspoons vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or oil.
In a large bowl, whisk together eggs, milk, melted butter, maple syrup, vanilla, cinnamon, and salt until the mixture feels smooth and cohesive.
Toss the bread cubes with the blueberries in a separate bowl, then pour the custard over the top. Gently press the bread down to ensure every piece gets a soak of that creamy mixture.
Let the mixture rest for 10 minutes. This gives the bread time to soak up the custard and helps the casserole bake up fluffy rather than soggy.
Transfer to the oven and bake for 40–45 minutes, until the edges are golden, the center is set, and a toothpick inserted into the middle comes out with a few moist crumbs.
Optional finish: if the top isn’t browned enough for your liking, give the casserole a quick high-heat blast under the broiler for 1–2 minutes, watching closely to avoid burning.
Let cool for 5–10 minutes before slicing. Serve warm with extra maple syrup, a dollop of yogurt, or a light dusting of powdered sugar.
Notes
Blueberry Pancake Casserole is a cozy make-ahead breakfast featuring bread soaked in a vanilla custard, bursting blueberries, and a lightly browned top—customizable with cinnamon, lemon zest, and nuts.
