Can I bake it straight from the fridge?

Yes. Let it sit at room temp while the oven heats so the center cooks evenly.

How do I store leftovers?

Cool completely, cover, and refrigerate up to 3 days. Reheat in the oven or toaster oven for crisp edges.

Absolutely. Croissants make it extra buttery. Reduce the added sugar slightly since croissants are rich.

It works, but the texture will be lighter. Add a splash of cream if you can.

No. Add them frozen and bake as usual.

A delicious make-ahead breakfast casserole with juicy blueberries and a crispy top, perfect for busy mornings.

Day-old brioche or challah or French bread
8 large eggs
2 cups whole milk
1 cup half-and-half
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups fresh or frozen blueberries
Optional: 1/2 cup cream cheese, 1 tablespoon lemon zest, 1/4 cup maple syrup
Optional Streusel: 1/3 cup brown sugar, 1/3 cup flour, 3 tablespoons cold butter, pinch of salt, dash of cinnamon

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Cut or tear the bread into large cubes and let it dry for 30 minutes.
Whisk together eggs, milk, half-and-half, sugar, vanilla, cinnamon, and salt until smooth.
Layer half the bread in a greased 9×13-inch baking dish, then sprinkle half the blueberries on top. Add cream cheese dots if using. Repeat the layers.
Pour the custard mixture over the bread and gently press down to soak.
Let it rest for 20 minutes at room temperature or refrigerate overnight.
Bake at 350°F (175°C) for 40-50 minutes until golden brown and set in the center.
Let cool for 10 minutes, then serve warm with powdered sugar or syrup.
If using, prepare and sprinkle the streusel topping before baking for added crunch.

Use sturdy bread for best results. Measure liquids accurately to avoid a soggy casserole. Let the dish rest after baking for neat slices.