Classic Vegetable Frittata
A sweet, custardy baked French toast loaded with fresh blueberries and topped with a crumbly streusel — prepared the night before for an easy morning bake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the casserole:
- 1 loaf (14–16 oz) day-old French bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 cups fresh or frozen blueberries
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
Instructions
- Grease a 9×13-inch baking dish and arrange bread cubes evenly inside.
- Sprinkle blueberries evenly over the bread.
- In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
- Pour egg mixture evenly over the bread and blueberries, pressing gently to help soak the bread.
- Cover with plastic wrap and refrigerate overnight (or at least 4 hours).
- In a separate bowl, mix flour, brown sugar, cinnamon, and salt for the streusel. Cut in butter until mixture forms coarse crumbs. Cover and refrigerate.
- When ready to bake, preheat oven to 350°F (175°C). Sprinkle streusel evenly over the casserole.
- Bake uncovered for 45–55 minutes, until golden and set in the center.
- Serve warm with maple syrup, powdered sugar, or extra berries.
Notes
- Best assembled the night before for convenience and better flavor.
- Use brioche or challah bread for an even richer casserole.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
Find it online: https://yumfamilyrecipes.com/classic-vegetable-frittata/
