Blueberry French Toast Casserole
This decadent recipe is a great way to feature fresh blueberries when they’re in season (or you can use frozen at any time of year!) This recipe can be made ahead and allowed to sit overnight, making prep a cinch when you wake up in the morning.
Author: Adapted from Simply Recipes
Recipe type: Breakfast, Brunch, Dessert, Baked Goods
Makes: 6-8 servings
- 1 lb (454 g) loaf of bread (ideally French bread, sourdough, ciabatta, brioche, or challah), cut into 1” (2.5 cm) cubes (about 10 cups/2.5 L)
- 2 cups (500 mL) blueberries, fresh or frozen (do not thaw if the latter)
- 5 large eggs
- 2 cups (500 mL) milk
- 1 cup (250 mL) heavy cream
- ½ tsp (2 mL) vanilla
- ½ cup (125 mL) sugar, divided
- Zest from 1 lemon (about 1-2 Tbsp)
- Pinch of salt
- 2 Tbsp (30 mL) butter, diced
- Maple syrup, powdered sugar, and/or whipped cream (optional, for serving)
- Grease a 9 x 13” baking dish. Spread half of the bread cubes in an even layer at the bottom of the pan, top with ⅔ of blueberries, then remaining bread cubes, and remaining blueberries.
- Whisk together eggs, milk, cream, vanilla, 6 Tbsp (90 mL) sugar and lemon zest. Pour over bread and blueberries and press down gently, allowing the bread to soak in the egg mixture. Refrigerate, covered, for at least 30 minutes or overnight.
- When ready to bake, preheat oven to 350˚F. Sprinkle top of casserole with remaining 2 Tbsp (30 mL) sugar and dot with diced butter. Bake until slightly puffed and golden brown, about 45 minutes (or longer if refrigerated overnight.)
- Let the casserole cool for about 10 minutes before serving with maple syrup, powdered sugar, and/or whipped cream, if desired. Leftovers will keep in the refrigerator for about a week, and can be reheated in microwave.