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Overnight Blueberry French Toast Casserole

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A make-ahead breakfast casserole featuring layers of bread and blueberries, soaked in a rich custard and baked to perfection.

Ingredients

Scale
  • 1 loaf of bread (French or challah)
  • 4 large eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 cups fresh blueberries
  • Butter for greasing the baking dish

Instructions

  1. Generously butter a 9×13 inch baking dish.
  2. Cut the bread into roughly 1–1.5 inch cubes.
  3. Spread half the cubes evenly in the prepared dish.
  4. Scatter half of the blueberries over that bread layer.
  5. In a medium bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, and cinnamon until smooth.
  6. Pour half of the egg mixture evenly over the bread and blueberries.
  7. Add the remaining bread cubes and blueberries in an even layer.
  8. Pour the remaining custard over the top.
  9. Cover the dish tightly with plastic wrap and refrigerate overnight.
  10. In the morning, preheat your oven to 350°F (175°C).
  11. Bake the casserole uncovered for 45 to 55 minutes until puffed and golden.
  12. Let the casserole cool for 5 to 10 minutes before slicing and serving.

Notes

Serve warm with powdered sugar, maple syrup, or Greek yogurt. For added flavor, consider topping with lemon zest or toasted almonds.

Nutrition

Find it online: https://www.simplefamilydishes.com/blueberry-french-toast-casserole-3/