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Blueberry French Toast Casserole Recipe

★★★★★

4.6 from 55 reviews
  • Author: Naomi
  • Total Time: 3 hours 55 minutes
  • Yield: 8 servings 1x

Description

This Blueberry French Toast Casserole is a delightful make-ahead breakfast dish that combines the tartness of fresh blueberries with the rich flavors of eggs, cinnamon, and lemon zest soaked into cubes of sourdough or challah bread. Baked to golden perfection and topped with a buttery brown sugar crumble, it’s an ideal dish for leisurely weekend mornings or brunch gatherings. Serve warm with powdered sugar, maple syrup, and extra blueberries for a truly comforting and elegant meal.

Ingredients

Scale

For the Casserole

  • 10 cups French loaf (sourdough or challah, stale), cut into 1-inch cubes
  • 1 1/2 cups blueberries
  • 5 large eggs
  • 1 1/2 cups whole milk
  • 1/3 cup granulated sugar
  • Zest from one lemon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the Topping

  • 8 tablespoons unsalted butter, melted
  • 4 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt

For Serving

  • Extra blueberries
  • Powdered sugar
  • Maple syrup

Instructions

  1. Cut the bread: Cut the French loaf into 1-inch cubes, ensuring the bread is stale for optimal texture.
  2. Layer bread and blueberries: Place half of the bread cubes evenly in a lightly greased 9×13 baking dish, then sprinkle half of the blueberries over them. Repeat with the remaining bread and blueberries, layering evenly.
  3. Prepare custard mixture: In a medium bowl, whisk together the eggs, whole milk, granulated sugar, lemon zest, ground cinnamon, and salt until well combined.
  4. Pour custard over bread: Evenly pour the egg mixture over the layered bread and blueberries, ensuring all pieces are soaked.
  5. Soak the casserole: Cover the baking dish tightly with plastic wrap or foil and refrigerate for 3 hours or overnight, allowing the bread to absorb the custard fully.
  6. Preheat oven: When ready to bake, preheat your oven to 375°F (190°C) and position the rack in the center of the oven.
  7. Prepare topping: In a small bowl, combine melted butter, brown sugar, ground cinnamon, and a pinch of salt. Stir until fully blended.
  8. Apply topping: Drizzle the butter-sugar mixture evenly over the soaked French toast casserole to create a sweet crust.
  9. Bake: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown and crisp.
  10. Cool slightly: Remove the casserole from the oven and let it cool for 10 to 15 minutes to set before serving.
  11. Serve: Dust the casserole with powdered sugar, add extra blueberries, and drizzle with maple syrup. Serve warm for the best flavor experience.

Notes

  • Using stale bread helps absorb the custard better without becoming too soggy.
  • The casserole can be prepared up to 24 hours in advance; simply refrigerate as instructed before baking.
  • Feel free to substitute blueberries with other berries or fruit according to preference.
  • For a dairy-free version, substitute whole milk with plant-based milk and use dairy-free butter alternatives.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Blueberry French Toast Casserole, Breakfast Casserole, Baked French Toast, Blueberry Breakfast, Brunch Recipe

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Find it online: https://naomifletcher.com/blueberry-french-toast-casserole-recipe/