Blueberry French Toast Casserole
User Reviews
5
Blueberry French Toast Casserole
Description
This casserole uses cubed brioche or similar bread soaked in a blended custard of eggs, milk, Greek yogurt, maple syrup, vanilla, and warm spices like ginger and cinnamon. Fresh blueberries are layered between the bread cubes to impart bursts of sweetness and juiciness throughout. After assembling and soaking in the refrigerator to allow the custard to absorb, it is baked at 375°F until just set and golden.
The finished dish has a soft and creamy interior from the custard-soaked bread, with gentle sweet-spiced flavors and bright notes from the blueberries. A dusting of powdered sugar adds a light sweetness and visual appeal. The texture contrasts softly baked bread with moist fruit pockets.
This casserole is suitable for feeding a group at breakfast or brunch and can be prepared in advance. It reheats well in the oven, restoring a slight crispness on top while keeping the interior creamy. It pairs well with coffee or tea and can be served with additional maple syrup if desired.
For best results, use very thick crusty bread that holds soaking without becoming overly mushy. The custard blend can be made a day ahead to deepen flavors. Substitutions like different fruits or milk types are possible but affect texture and taste.
Ingredients
- 1 large loaf 10 cups cubed bread (brioche, challah, Italian, French)
- 6 egg large
- 1 cup milk
- ¾ cup Greek yogurt
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups blueberries
- powdered sugar
Instructions
- Grease a 9” by 13” baking pan. Cut bread into 1” – 1 ½” cubes.
- In a blender, add the eggs, milk, yogurt, maple syrup, vanilla, ginger, cinnamon and salt, and blend until smooth.
- Place half of bread cubes in greased pan in an even layer. Scatter half of blueberries onto bread chunks. Pour half the egg mixture over first layer of bread and blueberries.
- Place remaining bread cubes in pan, adjusting them so the layer is fairly even. Scatter the remaining blueberries over the bread. Carefully pour the remaining egg mixture over the bread chunks, pouring a little directly onto all pieces of bread.
- Cover and allow to rest in fridge for at least 30 minutes, preferably 2 hours or longer.
- Preheat the oven to 375°F. Uncover casserole and place in oven.
- Cook for 35 minutes, or until a toothpick inserted in the middle comes out just barely clean.
- Allow to cool for at least 15 minutes before serving, with a dusting of powdered sugar, if desired.
Notes
- Store leftover casserole in an airtight container in the refrigerator for 2-3 days.
- For reheating, warm individual slices in the microwave or place the whole casserole at 350°F for about 10 minutes to crisp the top.
- The batter and assembled dish can be prepared up to 24 hours in advance for convenience.
- Using thick, crusty bread helps the casserole maintain structure during soaking and baking.
- Fruit substitutions are possible, but blueberries offer a balance of sweetness and moisture ideal for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 201mg | 67% |
| Sodium | 340mg | 14% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
