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Blueberry French Toast Casserole Recipe

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★★★★★

4.9 from 118 reviews

This Blueberry French Toast Casserole is a delightful overnight breakfast dish featuring cubes of stale French loaf layered with fresh blueberries and soaked in a rich mixture of eggs, milk, sugar, lemon zest, and cinnamon. Baked to golden perfection with a buttery cinnamon brown sugar topping, it offers a luscious, crunchy texture contrasted with soft, custardy bread inside. Perfect for weekend brunches or special occasions, this casserole is easy to prepare ahead and serves 8 people.

Ingredients

Scale

Main Ingredients

  • 10 cups French loaf (sourdough or challah, preferably stale), cut into 1-inch cubes
  • 1 1/2 cups fresh blueberries
  • 5 large eggs
  • 1 1/2 cups whole milk
  • 1/3 cup granulated sugar
  • Zest from one lemon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Topping

  • 8 tablespoons unsalted butter, melted
  • 4 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of salt

To Serve

  • Additional blueberries
  • Powdered sugar
  • Maple syrup

Instructions

  1. Cut the bread: Cut the French loaf into 1-inch cubes, making sure the bread is slightly stale for best absorption of the custard mixture.
  2. Layer bread and blueberries: Lightly grease a 9×13 baking dish. Add half of the bread cubes to the dish, then sprinkle half the blueberries evenly over it. Repeat with the remaining bread and blueberries, layering evenly in the dish.
  3. Prepare the custard mixture: In a medium bowl, whisk the eggs thoroughly. Add whole milk, granulated sugar, lemon zest, ground cinnamon, and salt, mixing until fully combined.
  4. Soak the bread: Pour the custard mixture evenly over the layered bread and blueberries, ensuring all pieces are moistened. Cover the dish and refrigerate for at least 3 hours or overnight to allow the bread to soak up the custard.
  5. Preheat the oven: About 30 minutes before baking, preheat your oven to 375°F (190°C) and position the oven rack in the center.
  6. Prepare the topping: In a small bowl, combine melted butter, brown sugar, ground cinnamon, and a pinch of salt. Spoon this mixture evenly over the soaked bread and blueberries just before baking.
  7. Bake the casserole: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown and crisp.
  8. Cool before serving: Remove from the oven and let the casserole rest for 10 to 15 minutes so it sets slightly and is easier to serve.
  9. Serve: Dust the top with powdered sugar, add extra fresh blueberries on top, and serve warm with maple syrup for a delicious breakfast treat.

Notes

  • Using stale bread is ideal as it absorbs the custard better without becoming too soggy.
  • You can prepare this casserole the night before and bake it fresh in the morning.
  • For a dairy-free version, substitute whole milk with almond or oat milk and use a butter alternative.
  • If fresh blueberries are not available, frozen can be used but do not thaw before adding.
  • Leftovers can be refrigerated and gently reheated in the oven or microwave.

Keywords: blueberry French toast casserole, overnight French toast, baked breakfast casserole, blueberry breakfast bake, French toast bake

Find it online: https://foodbylina.com/blueberry-french-toast-casserole-recipe/