Mostly because I can put the dish together the night before and just pop it in the oven the next morning. With what feels like no effort at all I can serve something "fancy" and delicious on a lacy weekend morning. I liked this recipe from Smitten Kitchen for its simplicity. No fancy bread needed. Any generic store bought white bread will work. If you have bread that is a few days old and somewhat stale you can skip the toasting. If you are using a thick crusted bread trim off the crust.
Butter for pan
1 loaf white sandwich bread, 14-16 slices
1 cup (or a little more) fresh blueberries
6 tablespoons sugar
zest of 1 lemon
2 teaspoons vanilla extract
6 large eggs
4 cups whole milk ( a combination of milk, half-and- half and cream will work too. As will almond milk.)
1/4 teaspoon salt
Preparation:
Butter a 9x13 baking dish and set aside.
If you are using fresh soft bread, distribute slices on a baking sheet and toast in 350 degree oven for 5-8 minutes. Cut slices on the diagonal. Fan bread out in prepared pan and sprinkle with blueberries, tucking some in between bread slices. Place sugar and lemon zest in a small bowl and using your fingertips, rub the zest into the sugar, so it breaks up a little and releases the most flavor. Sprinkle half of this lemon sugar over the bread and blueberries. In a large bowl, whisk together the eggs. Slowly whisk in the milk, vanilla and salt. Pour this custard slowly and evenly over bread and blueberries. Press down on bread a little to make sure it is moistened. Sprinkle with remaining lemon sugar. Cover dish and soak in fridge over night. Bake in 375 degree oven until a knife inserted into the center of the casserole causes no liquid custard to leak out, approximately 30-40 minutes. Baking time will depend on the density of the bread you are using. Let casserole cool slightly before cutting into squares. Dust with powdered sugar. Serve syrup and/or whipped cream alongside. Enjoy!
Serves 10
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