Description
This Blueberry French Toast Casserole combines beautiful blueberries with rich bread for a delightful meal. Quick prep and comforting flavors make it a must-try for anyone craving an easy homemade breakfast!
Ingredients
Scale
- 1 (12–14-ounce/340–400g) loaf of sturdy day-old bread, such as french bread, sourdough, brioche, or challah, cut in 1-inch cubes
- 1 cup (140g) fresh or frozen blueberries
- 2 cups (480g/ml) whole milk
- 8 large eggs
- 1/2 cup (120g/ml) heavy cream
- 1/2 cup (100g) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh lemon zest
- pinch of salt
- 1/3 cup (67g) packed light or dark brown sugar
- 1/3 cup (42g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, cold and cubed
- optional: extra blueberries, maple syrup, and/or confectioners’ sugar for topping
Instructions
- Grease a 9×13-inch pan or a 3.5 to 4-quart baking dish with butter or nonstick spray. Arrange the cubed bread in the pan and distribute the blueberries over it.
- In a large bowl, whisk together the milk, eggs, heavy cream, brown sugar, vanilla, cinnamon, lemon zest, and salt until well mixed. Pour this mixture over the bread and blueberries. Cover the pan tightly and refrigerate for 3 to 24 hours, preferably overnight.
- In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the cold butter and use a pastry blender or two forks to cut the butter into the mixture until it resembles pea-sized crumbles. Cover and refrigerate the topping for at least 15 minutes or up to 1 day.
- Take the casserole out of the refrigerator and let it sit at room temperature for 10 to 15 minutes while you preheat the oven to 350°F (177°C).
- Sprinkle the crumb topping evenly over the casserole. Bake uncovered for 20 minutes. Then, cover loosely with aluminum foil and continue to bake until the center is set, about 25 to 35 minutes more.
- Allow the casserole to cool for 5 minutes before serving. It can be stored tightly covered in the refrigerator for up to 3 days.
Notes
Using day-old bread enhances the texture and flavor of the casserole.
Chilling the topping ensures that it stays crumbly and doesn’t sink into the bread mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 200mg