Yes, you can use frozen blueberries in this recipe. Frozen blueberries may release a bit more juice than fresh ones so add the blueberries while they’re still frozen to prevent them from getting too mushy and bleeding too much juice into the bread mixture. It may increase the overall bake time slightly, so check for doneness by ensuring the center is set and that the bread is golden.

Yes, you can use brioche for the bread in this recipe. Brioche will add a rich, buttery flavor and a tender texture to your dish, which can be a delicious twist. Since brioche is quite soft and slightly sweet, it will absorb the custard mixture well. I haven’t made it with brioche, so I’m not sure if you’ll need to adjust the cooking time. Enjoy your dish!

Uncovered so it can get golden brown. I hope you enjoy it!

No. 325 is not hot enough…. 45 min and still soupy.

The only thing I can think of is that maybe your oven temperature isn’t calibrated correctly. In our last house, we had this problem but our oven ran hot, not cold. Try increasing the temperature to 350 degrees and keep the cook time the same.

I haven’t tried it with pie filling, but I think that could work! The texture will be different, but perhaps better — a little moister and more like syrup-coated. I’m traveling this week so won’t get a chance to try it this way for several days, but if you attempt it, please come back and let me know how it turns out!

Absolutely! The consistency will be a little different, but if you normally use reduced fat milk, you’re likely familiar with the difference. If you are worried about the bread coming out less moist but don’t have whole milk or cream, add 2 or 3 tablespoons of melted butter to the egg mixture before whisking.