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Baked Blueberry French Toast Casserole
Baked Blueberry French Toast Casserole
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Indulgent blueberry French toast casserole with sweet custard and crispy topping - perfect for immediate enjoyment or prepping ahead for a delightful brunch.
Ingredients:
  • 1 pound loaf rustic bread, cut into 1-inch cubes (about 10 cups of cubes)
  • 1 1/2 (or 2) cups blueberries, frozen or fresh
  • 5 large eggs
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 8 tablespoons sugar, divided
  • 1 tablespoon lemon zest
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, diced
Instructions:
  • Grease a 9 x 13-inch (or other 3-quart) baking dish with butter. Layer half of the bread cubes evenly in the dish, then add 2/3 of the blueberries. Top with the remaining bread cubes and blueberries. For frozen blueberries, add them directly to the casserole while frozen to avoid excess coloring.
  • Combine the liquid ingredients: Whisk together eggs, milk, cream, vanilla, 6 tablespoons of sugar, lemon zest, and salt until smooth. Pour over bread cubes and press gently to ensure even absorption without bursting the berries.
  • For best results, soak for a minimum of 30 minutes or overnight. If soaking overnight, cover the pan with plastic wrap and refrigerate.
  • Preheat the oven to 350°F so it's ready to bake the casserole. If the casserole was refrigerated overnight, allow it to come to room temperature while the oven preheats.
  • For a delicious finish, sprinkle the remaining sugar on top of the casserole and dot with diced butter. Bake for 45 minutes until golden brown and slightly puffed. If the casserole was chilled overnight, it may need a few extra minutes.
  • Cool Slightly and Serve: Allow the casserole to cool for 10 minutes before slicing. Top with powdered sugar or a maple syrup drizzle. Leftovers can be refrigerated for up to 1 week and reheated in the microwave.

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