Print

Quick Blueberry French Toast Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A baked, custardy casserole filled with fresh blueberries, perfect for make-ahead breakfasts.

Ingredients

Scale
  • 1 loaf bread (French or challah, day-old preferred)
  • 6 large eggs
  • 2 cups milk (whole, almond, or oat)
  • 1 cup fresh blueberries (or frozen, adjust baking time)
  • 1/4 cup granulated sugar (substitute maple syrup if desired)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Butter for greasing the baking dish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Cut the bread into roughly 1-inch cubes. Place half in the prepared dish in an even layer.
  3. In a bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until smooth.
  4. Pour half of the egg mixture over the bread layer, pressing lightly.
  5. Scatter half the blueberries over the custard-soaked bread.
  6. Add the remaining bread cubes on top and pour the rest of the egg mixture over it. Sprinkle the remaining blueberries on top.
  7. Cover and refrigerate for at least 30 minutes, preferably overnight.
  8. Uncover and bake for 45 to 50 minutes, or until golden brown and set.
  9. Let rest for 5 minutes, then serve warm.

Notes

For extra richness, swap 1/2 cup of milk for heavy cream. For lower-sugar, reduce sugar to 2 tablespoons and serve with fresh fruit instead of syrup.

Nutrition

Find it online: https://www.simplefamilydishes.com/quick-blueberry-french-toast-casserole-5/