Blueberry Almond Cream Bake

Ingredients List

Base Custard Mixture

3 large eggs

¾ cup granulated sugar

1½ cups whole milk

½ cup heavy cream

2 tablespoons melted butter

1 teaspoon vanilla extract

½ teaspoon almond extract (optional but recommended)

Pinch of salt

Structure & Texture

2 cups day-old bread cubes (brioche, challah, or milk bread work best)

Topping

1½ cups fresh blueberries

¼ cup sliced almonds

1–2 tablespoons honey or maple syrup (for drizzling)

Step-by-Step Instructions

1. Prepare the Baking Dish

Preheat oven to 350°F (175°C).

Grease a medium ceramic or glass baking dish generously with butter.

Spread bread cubes evenly across the bottom of the dish.

2. Make the Custard

In a mixing bowl, whisk together eggs and sugar until pale and smooth.

Add milk, cream, melted butter, vanilla, almond extract, and salt. Whisk gently until fully combined—avoid over-whipping to keep the texture silky.

3. Assemble

Pour the custard mixture evenly over the bread cubes.

Press gently so all bread absorbs liquid.

Scatter blueberries evenly across the surface.

Sprinkle sliced almonds on top.

Drizzle lightly with honey or maple syrup.

4. Bake

Bake uncovered for 40–45 minutes, until:

Top is golden and lightly crisp

Center is softly set but slightly jiggly

Edges are caramelized and fragrant

5. Rest & Serve

Let rest 15 minutes before slicing—this allows the custard to fully set while staying creamy.