Baked Blueberry French Toast Casserole Recipe
This Baked Blueberry French Toast Casserole is a delightful and comforting breakfast dish featuring rustic bread soaked in a rich custard of eggs, milk, and cream, layered with fresh or frozen blueberries, then baked to golden perfection. Ideal for Easter mornings or weekend brunches, it’s easy to prepare ahead and offers a delicious balance of sweet, creamy, and fruity flavors.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 85 mins
- Yield: 6 to 8 servings
- Category: Breakfast Casseroles
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 pound loaf rustic bread, cut into 1-inch cubes (about 10 cups of cubes)
- 1 1/2 to 2 cups blueberries, frozen or fresh
- 8 tablespoons sugar, divided
- 1 tablespoon finely grated lemon zest
- 1/8 teaspoon kosher salt
Wet Ingredients
- 5 large eggs
- 2 cups milk (whole or 2 percent)
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, diced
Instructions
- Prepare the Baking Dish: Butter a 9 x 13-inch or similar 3-quart baking dish generously to prevent sticking.
- Layer the Bread and Blueberries: Spread half of the bread cubes evenly in the prepared dish. Scatter 2/3 of the blueberries over the bread, then add the remaining bread cubes and top with the rest of the blueberries. If using frozen blueberries, do not thaw to avoid discoloring the casserole.
- Mix the Custard: 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.
- Soak the Bread: Pour the custard mixture evenly over the layered bread and blueberries. Gently press down to ensure the bread absorbs the custard without bursting the berries.
- Refrigerate to Soak: Let the casserole soak at least 30 minutes at room temperature or cover and refrigerate overnight for deeper flavor and texture.
- Preheat the Oven: When ready to bake, preheat the oven to 350°F (175°C). If refrigerated overnight, allow the casserole to sit out as the oven heats up.
- Add Topping and Bake: Sprinkle the remaining 2 tablespoons of sugar over the top and dot with diced butter. Bake in the preheated oven for about 45 minutes, or until the casserole is puffed and golden brown. If chilled overnight, baking time may be slightly longer.
- Cool and Serve: Let the casserole cool for about 10 minutes before cutting. Serve with a dusting of powdered sugar or a drizzle of maple syrup for added sweetness.
- Storage: Store any leftovers in the refrigerator for up to one week and reheat in the microwave before serving.
Notes
- Using frozen blueberries helps prevent the berries from bleeding into the custard and coloring the casserole too much.
- For a more intense lemon flavor, consider adding an extra 1/2 teaspoon of lemon zest.
- Soaking overnight yields a richer flavor and softer texture but requires planning ahead.
- Adjust sweetness by varying the sugar topping or adding maple syrup at serving time.
- Use a rustic bread with a sturdy crumb to hold up well during soaking and baking.
