Blueberry French Toast Casserole
User Reviews
5
Blueberry French Toast Casserole
Description
The casserole features cubed brioche bread combined with fresh blueberries baked under a custard made from eggs, whole milk, brown sugar, cinnamon, and vanilla extract. The bread soaks in this flavorful custard after it is tightly covered and chilled for at least 3 hours or ideally overnight. This resting allows the custard to penetrate every piece, resulting in a soft, custardy interior.
A streusel topping of brown sugar, flour, cinnamon, and cold cubed butter adds crisp texture and sweetness, sprinkled over the soaked bread before baking. Baked at 350°F for about an hour, the casserole develops a golden brown crust that contrasts with the tender interior dotted with bursts of juicy blueberries.
This casserole serves well warm right out of the oven with maple syrup, extra fresh blueberries, or a dusting of powdered sugar, making it an appealing centerpiece for a weekend brunch or holiday breakfast.
Ingredients
Casserole:
- 1 brioche bread cubed, loaf
- 1 cup blueberries divided (Plus more for serving, fresh
- 8 egg large
- 2¼ cups milk whole
- ¾ cup brown sugar
- ½ tsp ground cinnamon
- 1 tbsp vanilla extract
Streusel Topping:
- ⅓ cup brown sugar
- ⅓ cup flour
- ½ tsp cinnamon
- 6 tbsp butter cold and cubed, unsalted
Serve with:
- maple syrup
- powdered sugar
- blueberries fresh
Instructions
- Prepare the casserole, by greasing a 9 x 13-inch pan with cooking spray.
- Cut the bread into cubes, about 1-inch in size.
- Spread half of the cubes into the prepared baking pan and top evenly with half of the blueberries.
- Add the remaining bread cubes followed by the remaining blueberries. Set aside.
- Whisk the eggs, milk, brown sugar, cinnamon, and vanilla together until very smooth.
- Pour evenly over the bread.
- Cover the pan very tightly with plastic wrap and place in the refrigerator for at least 3 hours to overnight. Overnight is best.
- Preheat oven to 350 degrees. Remove pan from the refrigerator and uncover.
- Prepare the topping, by whisking the brown sugar, flour, and cinnamon together in a medium bowl.
- Cut in the cubed butter with a pastry blender until crumbly.
- Sprinkle the topping evenly over the soaked bread.
- Bake for 50-60 minutes or until golden brown on top. Serve immediately.
- Cover the cooled leftovers tightly and store them in the refrigerator for 2-3 days. Enjoy!
User Reviews
Overall Rating
5
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