Quick Blueberry French Toast Casserole
An easy bake casserole that combines soft bread, eggs, milk, and fresh blueberries for a sweet breakfast that serves a crowd.
Ingredients
Casserole Base
- 1 loaf loaf of bread (preferably challah or brioche) Using slightly stale bread helps it soak up the custard.
- 4 large large eggs
- 2 cups milk
- ½ cup sugar Can reduce to 1/4 cup for less sweetness.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Fruit & Toppings
- 2 cups fresh blueberries Fresh blueberries are best, but frozen can be used without thawing.
- Butter Butter for greasing
- Powdered sugar for serving (optional) Can dust on top before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- Cut the bread into cubes and place half of them in the greased baking dish.
Mixing
- In a bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon.
- Pour half of the egg mixture over the bread cubes in the dish, then sprinkle half of the blueberries on top.
- Add the remaining bread cubes, pour the rest of the egg mixture over, and top with the remaining blueberries.
Baking
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the top is golden brown.
- Let it cool slightly before serving.
Notes
Slice and serve warm from the dish. Add toppings like maple syrup, extra fresh berries, or a dollop of yogurt or whipped cream. If using frozen blueberries, do not thaw them to prevent extra moisture.
