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Blueberry French Toast Casserole

An easy overnight breakfast dish featuring soft bread cubes soaked in a sweet custard with juicy blueberries.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound loaf of day-old bread, cut into 1-inch cubes (about 10 cups) Quality bread such as brioche, challah, French bread, or sturdy white bread.
  • 2 cups fresh or frozen blueberries Frozen blueberries can be used directly without thawing.
  • 8 large eggs
  • 2 cups whole milk Or substitute with almond, oat, or coconut milk.
  • 1/3 cup packed brown sugar Can reduce or eliminate if less sweetness is desired.
  • 2 tablespoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter for greasing

Method
 

Preparation
  1. Grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
  2. Cut the bread into uniform 1-inch cubes and spread them evenly in the prepared dish.
  3. Scatter the blueberries over the bread cubes and press some berries between the bread pieces.
Custard Mixture
  1. Whisk together eggs, milk, brown sugar, vanilla, cinnamon, and salt in a large bowl until the sugar dissolves completely.
  2. Pour the custard mixture slowly and evenly over the bread and blueberries, pressing down the bread cubes to ensure they soak up the liquid.
Soaking
  1. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
Baking
  1. Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats to 350°F (177°C).
  2. Bake uncovered for 45 to 55 minutes until the top is golden brown and a knife inserted comes out mostly clean.
  3. Let it cool for 10 to 15 minutes before serving.

Notes

For variations, consider adding cream cheese, streusel topping, or different berries. Storage tips: Will keep in the fridge for 4 days and can be frozen for 3 months.