Blueberry French Toast Casserole
User Reviews
5
Blueberry French Toast Casserole
Description
Blueberry French Toast Casserole combines soft brioche bread cubes with a tangy cream cheese mixture and fresh blueberries to create a rich layered bake. The custard soaked overnight infuses the bread with gentle sweetness and a custardy interior. Baking the casserole uncovered lets the oat topping brown to a crisp, providing a nice texture contrast to the silky baked custard and tender bread beneath it. The fresh lemon juice and zest brighten the flavor, balancing the sweet maple syrup and sugars used in the topping and custard.
The dish is best served warm for breakfast or brunch and can be accompanied by extra syrup or fresh fruit if desired. Leftovers reheat well, making it practical for preparing ahead of time.
To ensure the bread soaks properly and maintains the desired texture, it should be dried slightly before assembling. Refrigerating the casserole overnight helps the custard fully penetrate the bread. Baking until a knife inserted comes out clean confirms thorough cooking.
Ingredients
Casserole
- 12 lices brioche bread or white bread, cut into 1-inch cubes
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 tablespoon lemon juice fresh
- 1 ½ cups blueberries divided, fresh or frozen
- 12 egg
- 2 cups milk
- ⅓ cup maple syrup
- 1 teaspoon lemon zest
Topping
- ½ cup oats
- ¼ cup butter softened
- ¼ cup all-purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Leave your bread out for a few hours or place it on a tray at 350˚F for about 8 minutes to slightly dry it out.
- In a medium bowl, combine cream cheese, sugar and lemon juice until fluffy.
- Grease a 9x13 inch baking dish. Layer half of the bread cubes in the pan. Top with cream cheese mixture & half the blueberries. Top with remaining bread and blueberries.
- In a bowl, stir together the eggs, milk, syrup, and lemon zest until well mixed. Pour over the bread cubes, cover with foil, and refrigerate overnight.
- Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
- Mix topping ingredients together in a small bowl. Sprinkle over casserole just before baking.
- Bake uncovered 45-55 minutes or until a knife inserted in the center comes out clean and is hot.
Notes
- Dry the bread slightly before assembling to help it absorb the custard without becoming soggy.
- Refrigerate the casserole overnight for best custard infusion and flavor balance.
- Store leftovers covered in the fridge for up to 4 days; reheat gently in the oven or microwave until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350 | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 197mg | 66% |
| Sodium | 322mg | 13% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 149mg | 15% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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