Blueberry French Toast Casserole: A Sweet Morning Bake (Print Version)
Blueberry French Toast Casserole makes mornings special. This easy, make-ahead dish is packed with juicy blueberries and a custardy base.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Bread & Dairy Base
01 -
1 loaf (about 13-16 oz) stale challah or brioche bread, torn or cubed
02 -
6 large eggs
03 -
2 cups whole milk
04 -
½ cup heavy cream
→ Sweeteners & Flavor
05 -
½ cup granulated sugar
06 -
2 teaspoons pure vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
¼ teaspoon ground nutmeg
→ Star Ingredient
09 -
2 cups fresh blueberries
→ Finishing Touches
10 -
Powdered sugar, for dusting
11 -
Maple syrup, for serving
# Instructions:
01 -
First things first, let's get that bread ready. Tear or cube your challah or brioche into roughly 1-inch pieces. I usually just tear it with my hands; it feels more rustic and gives those delightful nooks and crannies for the custard to soak into. Don't worry about perfect cubes, some unevenness is totally fine! Spread them out in a 9x13 inch baking dish. This is where your Blueberry French Toast Casserole truly begins its journey.
02 -
Now for the heart of our Blueberry French Toast Casserole! In a big bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, pure vanilla extract, ground cinnamon, and that tiny pinch of ground nutmeg. Get it really well combined, making sure the sugar dissolves. This is where the magic starts to happen; you can almost smell the breakfast goodness already. I once didn't whisk enough, and had little clumps of egg white, so don't be shy with that whisk!
03 -
Pour that glorious custard mixture all over the bread in your baking dish. Press it down gently with the back of a spoon or your clean hands to make sure every single piece gets drenched. This is the crucial bit for that soft, custardy texture in your Blueberry French Toast Casserole. I once rushed this step, and the top pieces of bread were dry and tough. Never again! Really let it soak, it's worth the wait.
04 -
Now, scatter those beautiful fresh blueberries all over the soaked bread. Don't stir too much, or they'll get mushy and tint your custard purple (which isn't bad, but not what we're going for). We want little pockets of berry bliss throughout the Blueberry French Toast Casserole. I usually add a handful more than I think I need, because, well, blueberries!
05 -
Cover the dish with plastic wrap and pop it in the fridge for at least 30 minutes, or even better, overnight. This really lets the bread soak up all that eggy goodness, creating an even more custardy texture. I usually do it the night before for a stress-free morning; it makes the whole process so much easier. This step makes a huge difference to your Blueberry French Toast Casserole!
06 -
When you're ready to bake your Blueberry French Toast Casserole, preheat your oven to 375°F (190°C). Remove the plastic wrap and bake for about 40-50 minutes, or until it's golden brown, puffed up, and the center is set. The kitchen will smell incredible, trust me! My kids always wake up asking, 'What's that yummy smell?'
07 -
Let your beautiful Blueberry French Toast Casserole cool for a few minutes after it comes out of the oven. Then, dust it generously with powdered sugar for a pretty, snowy finish and drizzle with plenty of real maple syrup. Get ready for smiles and happy breakfast faces! This is definitely a dish to share and savor.
# Notes:
01 -
Don't skimp on soaking the bread; it's crucial for that custardy texture you're hoping for.
02 -
This casserole is seriously good made the night before and baked in the morning.
03 -
Frozen berries work fine if fresh aren't around, but don't thaw them first!
04 -
A dollop of whipped cream or a sprinkle of toasted pecans makes it extra fancy.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
Large mixing bowl
03 -
Whisk
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 40-55g
Protein: 10-15g