blueberry french toast casserole
This delightful Blueberry French Toast Casserole is a perfect make-ahead breakfast option, combining fluffy bread and fresh blueberries soaked in a creamy custard. It's baked to golden perfection and serves as a lovely brunch dish for family gatherings or holiday celebrations.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 10 cups challah or brioche bread, cubed
- 2 cups fresh blueberries or frozen, if preferred.
- 6 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter for greasing
- optional powdered sugar for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with butter.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Place the cubed bread into the greased baking dish and sprinkle the blueberries evenly over the bread.
- Pour the egg mixture evenly over the bread and blueberries, making sure all the pieces are soaked. Press down gently to help the bread absorb the liquid.
- Cover the baking dish with foil and let it sit in the refrigerator for at least 30 minutes (or overnight for best results).
- Remove the foil and bake the casserole in the preheated oven for 30-40 minutes, or until it is puffed and lightly golden on top.
- Let it cool for a few minutes before slicing into squares. Serve warm, dusted with powdered sugar if desired.
Notes
For a special touch, you can add chopped nuts or a drizzle of maple syrup before baking.
This casserole can be prepared the night before and stored in the refrigerator, making it convenient for busy mornings.
If using frozen blueberries, do not thaw them before adding; just sprinkle them directly over the bread.