Blueberry French Toast Casserole
A comforting and make-ahead breakfast dish featuring layers of fluffy bread and juicy blueberries, soaked in a sweet vanilla custard and baked until golden brown.
Ingredients
Main Ingredients
- 1 loaf 1 loaf (about 14 oz) brioche or challah bread, cut into 1-inch cubes Use day-old bread for better absorption.
- 2 cups 2 cups fresh blueberries (or frozen, thawed) Blueberries add sweetness and tartness.
- 6 large 6 large eggs Provides the custard base.
- 2 cups 2 cups whole milk For a rich custard.
- ½ cup ½ cup granulated sugar Adjust sugar based on preference.
- 1 tsp 1 tsp vanilla extract Adds depth of flavor.
- 1 tsp 1 tsp ground cinnamon Optional spice for warmth.
- ½ tsp ½ tsp salt Balances sweetness.
Optional Toppings
- to taste powdered sugar for dusting Optional for presentation.
- to taste maple syrup for serving Enhances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the eggs, milk, sugar, vanilla extract, ground cinnamon, and salt. Whisk until well combined and smooth.
- Place the bread cubes in the prepared baking dish, spreading them evenly. Scatter the blueberries over the bread.
- Pour the egg mixture over the bread and blueberries, pressing the bread cubes down gently to ensure they absorb the custard. Let sit for about 10-15 minutes.
Baking
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the custard is set.
- Remove from the oven and let cool for a few minutes before serving. Dust with powdered sugar if desired, and serve warm with maple syrup.
Notes
Leftovers keep well in the refrigerator and can be reheated for an easy breakfast throughout the week. Consider drizzling a cream cheese glaze on top for an extra treat.