Description
A delicious and easy-to-make Blueberry French Toast Casserole, perfect for breakfast or brunch.
Ingredients
- 6 cups day-old bread, cubed (preferably brioche or challah)
- 2 cups fresh blueberries
- 6 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for serving (optional)
- Maple syrup, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Place the cubed bread in the prepared baking dish and sprinkle the fresh blueberries evenly over the top.
- Pour the egg mixture over the bread and blueberries, ensuring all the bread is soaked. Gently press down on the bread with a spatula to help it absorb the liquid.
- Drizzle the melted butter over the top of the casserole.
- Cover the dish with aluminum foil and refrigerate for at least 1 hour, or overnight for best results.
- When ready to bake, remove the foil and bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
- Let the casserole cool for about 10 minutes before serving. Dust with powdered sugar and serve with maple syrup if desired.
Notes
- For a twist, add a teaspoon of lemon zest to the egg mixture for a refreshing flavor.
- Substitute the blueberries with other berries like strawberries or raspberries, or mix in some chopped nuts for added crunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 210mg