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Baked Blueberry French Toast Casserole Recipe

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4.3 from 12 reviews

This Baked Blueberry French Toast Casserole is a comforting and delicious breakfast dish perfect for family gatherings or special occasions. Featuring rustic bread cubes soaked in a rich custard with fresh or frozen blueberries, baked to golden perfection with a buttery, sweet topping. It’s easy to prepare ahead of time and offers a wonderful balance of creamy, fruity, and sweet flavors.

Ingredients

Main 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

Custard Mixture

  • 5 large eggs
  • 2 cups milk (whole or 2 percent)
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons sugar
  • 1 tablespoon finely grated lemon zest
  • 1/8 teaspoon kosher salt

Topping

  • 2 tablespoons unsalted butter, diced
  • 2 tablespoons sugar

Instructions

  1. Prepare the baking dish and layer bread and blueberries: Butter a 9 x 13-inch baking dish thoroughly. Spread half of the bread cubes evenly in the dish, then sprinkle with 2/3 of the blueberries. Top with the remaining bread cubes and the remaining blueberries. Use frozen blueberries directly from the freezer to avoid coloring the casserole too much.
  2. Whisk custard mixture: In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract, 6 tablespoons sugar, lemon zest, and kosher salt until fully combined and smooth.
  3. Pour custard over bread and blueberries: Pour the custard mixture evenly over the layered bread and berries. Gently press down to ensure the bread absorbs the custard without bursting the berries.
  4. Soak the casserole: Let the casserole soak at room temperature for at least 30 minutes to allow the bread to absorb the custard. Alternatively, cover and refrigerate overnight for convenience and enhanced flavor.
  5. Preheat the oven: About 15 minutes before baking, preheat the oven to 350°F (175°C). If refrigerated overnight, allow the casserole to sit at room temperature while the oven preheats.
  6. Add topping and bake: Just before baking, sprinkle the top evenly with the remaining 2 tablespoons of sugar and dot with the diced butter. Bake for approximately 45 minutes, until the casserole is puffed and golden brown. Casseroles chilled overnight may require a few extra minutes of baking.
  7. Rest and serve: Remove from the oven and let the casserole cool for about 10 minutes to set. Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup for extra sweetness.
  8. Storage: Store any leftovers covered in the refrigerator for up to one week. Reheat portions in the microwave as needed.

Notes

  • Using frozen blueberries helps prevent the casserole from becoming overly purple or stained.
  • Soaking the casserole overnight improves texture and flavor and is perfect for prepping ahead.
  • Substitute bread types can be used, but rustic, hearty bread holds up best.
  • Adjust sugar amounts to taste, especially if serving with syrup or powdered sugar.
  • For dairy-free options, substitute milk and cream with plant-based alternatives, but texture may vary.
  • Let the casserole cool slightly after baking to make slicing easier and prevent burns.

Find it online: http://bitezly.com/baked-blueberry-french-toast-casserole/