Description
A warm, comforting dish of Blueberry French Toast Casserole, perfect for brunch or special occasions. Juicy blueberries and rich custard make it a delightful breakfast option.
Ingredients
Scale
- 1 pound rustic loaf, cut into 1-inch cubes (about 10 cups)
- 1½ to 2 cups blueberries, fresh or frozen
- 5 large eggs
- 2 cups milk, whole or 2%
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 6 tablespoons sugar, for custard
- 1 tablespoon finely grated lemon zest
- ⅛ teaspoon kosher salt
- 2 tablespoons unsalted butter, diced, for topping
- 2 tablespoons sugar, for topping
- Butter, for the baking dish
- Optional powdered sugar, for serving
- Optional warm maple syrup, for serving
Instructions
- Butter a 9×13 inch baking dish.
- Layer half of the bread cubes in the dish, then sprinkle two-thirds of the blueberries over the bread. Add the remaining bread cubes and top with the rest of the blueberries.
- In a large bowl, whisk together the eggs, milk, heavy cream, 6 tablespoons of sugar, vanilla extract, lemon zest, and salt until well combined.
- Pour the custard evenly over the layered bread and gently press down to help the bread soak up the mixture. Let it sit for at least 30 minutes, or cover and refrigerate overnight.
- Preheat your oven to 350°F (175°C). If refrigerated, let it come to room temperature while the oven heats up.
- Sprinkle 2 tablespoons of sugar over the top of the casserole and dot with diced butter.
- Bake for about 45 minutes or until puffed and golden. If refrigerated overnight, add a few extra minutes to the baking time.
- Allow to cool for 10 minutes before slicing.
- Dust with powdered sugar or drizzle with warm maple syrup before serving.
Notes
Use slightly stale bread for better absorption of custard. Fresh blueberries are preferred, but frozen can be used without thawing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 250mg