Blueberry French Toast Casserole
An easy overnight breakfast dish featuring soft bread cubes soaked in a sweet custard with juicy blueberries.
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.
- ⅓ cup packed brown sugar Can reduce or eliminate if less sweetness is desired.
- 2 tablespoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons melted butter for greasing
Instructions
Preparation
- Grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
- Cut the bread into uniform 1-inch cubes and spread them evenly in the prepared dish.
- Scatter the blueberries over the bread cubes and press some berries between the bread pieces.
Custard Mixture
- Whisk together eggs, milk, brown sugar, vanilla, cinnamon, and salt in a large bowl until the sugar dissolves completely.
- 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
- Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
Baking
- Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats to 350°F (177°C).
- Bake uncovered for 45 to 55 minutes until the top is golden brown and a knife inserted comes out mostly clean.
- 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.
