Description
This Blueberry French Toast Casserole is a delightful baked breakfast dish featuring cubes of stale French bread soaked in a sweet cinnamon-egg custard with fresh blueberries. Topped with a buttery cinnamon brown sugar crumble, it’s perfect for a make-ahead brunch or special occasion morning treat, served warm with powdered sugar, maple syrup, and extra blueberries.
Ingredients
Scale
Casserole Ingredients
- 10 cups French loaf (stale sourdough or challah), cut into 1-inch cubes
- 1 1/2 cups fresh blueberries
- 5 large eggs
- 1 1/2 cups whole milk
- 1/3 cup granulated sugar
- Zest of 1 lemon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping Ingredients
- 8 tablespoons unsalted butter, melted
- 4 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
To Serve
- Additional fresh blueberries
- Powdered sugar
- Maple syrup
Instructions
- Prepare the bread: Cut the stale French bread into 1-inch cubes for better absorption of the custard mixture.
- Assemble bread and blueberries: In a greased 9×13-inch baking dish, evenly distribute half of the bread cubes and half of the blueberries, then layer the remaining bread cubes and blueberries on top.
- Mix custard: In a medium bowl, whisk together the eggs, whole milk, granulated sugar, lemon zest, ground cinnamon, and salt until fully combined.
- Soak the bread: Pour the custard mixture evenly over the layered bread and blueberries in the baking dish, ensuring all pieces are soaked. Cover with plastic wrap and refrigerate for at least 3 hours or overnight for best flavor and texture.
- Preheat oven: When ready to bake, preheat your oven to 375°F (190°C) and position the rack in the center.
- Prepare topping: In a small bowl, mix melted unsalted butter with brown sugar, ground cinnamon, and a pinch of salt until well combined.
- Add topping: Drizzle the butter and brown sugar mixture evenly over the soaked casserole.
- Bake: Place the casserole in the oven and bake for 35 to 45 minutes or until the top is golden brown and crunchy, and the custard is fully set.
- Rest: Remove the casserole from the oven and allow it to cool for 10 to 15 minutes before serving to let it set.
- Serve: Sprinkle with powdered sugar, add more fresh blueberries on top, and serve with maple syrup for a delicious breakfast treat.
Notes
- Using stale bread is key; it soaks up the custard without becoming too mushy.
- Challah or sourdough bread works best due to their texture and flavor.
- You can prepare this casserole the night before for a convenient make-ahead breakfast.
- For a dairy-free version, substitute the whole milk with almond or oat milk and use dairy-free butter.
- Feel free to substitute blueberries with other seasonal berries or fruits.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 320
- Sugar: 15g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 160mg
Keywords: Blueberry French Toast Casserole, baked breakfast, blueberry breakfast casserole, make-ahead brunch, cinnamon French toast bake
