Description
A comforting and delicious Blueberry French Toast Casserole, perfect for breakfast, brunch, or dessert.
Ingredients
- 1 pound rustic loaf, cut into 1-inch cubes (about 10 cups)
- 1½ to 2 cups blueberries, fresh or frozen
- 5 large eggs
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 6 tablespoons sugar, for custard
- 1 tablespoon finely grated lemon zest
- ⅛ teaspoon kosher salt
- 2 tablespoons unsalted butter, diced, for topping
- 2 tablespoons sugar, for topping
- Butter, for the baking dish
- Optional: powdered sugar, for serving
- Optional: warm maple syrup, for serving
Instructions
- Butter a 9×13 inch baking dish.
- Layer half of the bread cubes in the dish.
- Add two-thirds of the blueberries on top of the bread.
- Layer the remaining bread and top with the remaining blueberries.
- In a large bowl, whisk together the eggs, milk, cream, 6 tablespoons of sugar, vanilla extract, lemon zest, and salt until well combined.
- Pour the custard evenly over the bread layers, ensuring all pieces are soaked.
- Let it sit for at least 30 minutes at room temperature or refrigerate overnight.
- Preheat the oven to 350°F.
- Sprinkle 2 tablespoons of sugar over the top and dot with diced butter.
- Bake for about 45 minutes, or until puffed and golden.
- Cool for 10 minutes before serving. Dust with powdered sugar or drizzle with warm maple syrup.
- Slice and enjoy while warm.
Notes
For best results, use slightly stale bread. You can also mix in other fruits or add spices.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American