Description
This Blueberry French Toast Casserole is a delicious and easy breakfast or brunch option. It combines the classic flavors of French toast with sweet blueberries in a convenient casserole format.
Ingredients
- 1 loaf (1 pound) day-old challah or brioche bread, cut into 1-inch cubes
- 3 cups milk
- 6 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
- 2 tablespoons butter, softened (for greasing)
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving (optional)
Instructions
- Grease a 9×13 inch baking dish with softened butter.
- Arrange the bread cubes in a single layer in the prepared baking dish.
- Scatter the blueberries evenly over the bread cubes.
- In a large bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the egg mixture evenly over the bread and blueberries, ensuring all pieces of bread are moistened. Press down gently if needed.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to soak up the custard.
- Preheat your oven to 350°F (175°C).
- Remove the plastic wrap and bake for 40-50 minutes, or until the casserole is puffed up, golden brown, and a knife inserted into the center comes out clean.
- Let the casserole cool for a few minutes before serving.
- Dust with powdered sugar and serve warm with maple syrup, if desired.
Notes
- Using day-old bread is key for the best texture. Fresh bread will become too mushy.
- If using frozen blueberries, do not thaw them before adding to the casserole.
- You can prepare this casserole a day in advance and bake it in the morning.
- For a crispier top, you can sprinkle a mixture of breadcrumbs, sugar, and cinnamon over the top before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American