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Quick Blueberry French Toast Casserole

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A hands-off yet special breakfast casserole featuring custardy layers of bread, fresh blueberries, and a sweet cinnamon custard.

Ingredients

Scale
  • 10 slices of bread (day-old or slightly stale, brioche or challah preferred)
  • 2 cups fresh blueberries (can substitute frozen, thawed and drained)
  • 6 large eggs
  • 2 cups milk (whole milk preferred)
  • 1/2 cup sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Butter for greasing the baking dish
  • Powdered sugar for serving (optional)

Instructions

  1. Preheat and prep: Grease a 9×13-inch baking dish with butter so the casserole won’t stick.
  2. Cube and layer: Cut the bread into 1- to 1.5-inch cubes. Place half the cubes in an even layer in the dish.
  3. Add berries: Scatter half of the blueberries over the first bread layer.
  4. Repeat: Add the remaining bread cubes and top with the remaining blueberries.
  5. Make the custard: In a mixing bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon until smooth and frothy.
  6. Soak thoroughly: Pour the egg mixture evenly over the layered bread and berries. Press gently with a spatula to help the bread absorb the liquid.
  7. Chill: Cover the dish and refrigerate for at least 2 hours or overnight for best texture.
  8. Bake: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 30 to 35 minutes until it’s golden on top and set in the center.
  9. Rest and finish: Let it cool slightly so slices hold together, then dust with powdered sugar if you like.
  10. Serve warm: Cut into squares and transfer to plates.

Notes

Use gluten-free bread for a gluten-free version. For lower sugar, reduce the sugar to 1/4 cup and finish with maple syrup when serving.

Nutrition

Find it online: https://www.simplefamilydishes.com/blueberry-french-toast-casserole-2/