Unbelievable Blueberry French Toast Casserole
A simple and cozy casserole packed with sweet blueberries and a creamy custard, perfect for breakfast or brunch.
Ingredients
Bread and Fruit
- 1 loaf challah or brioche bread, cubed (Day-old or stale bread works best for texture.)
- 2 cups fresh blueberries (or frozen, thawed) (Feel free to substitute with other fruits like strawberries or raspberries.)
Custard Mixture
- 6 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch salt
Optional Toppings
- to taste powdered sugar for dusting (Optional)
- to taste whipped cream for serving (Optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Custard Mixture
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, ground cinnamon, and salt until well combined.
Combine and Soak
- Add the cubed bread and blueberries to the custard mixture. Gently stir to coat the bread evenly. Allow it to soak for at least 30 minutes, or overnight in the fridge for best results.
Baking
- Pour the mixture into the greased baking dish. Bake for 45 to 50 minutes until the top is golden and the center is set.
Serving
- Let the casserole cool slightly before serving. Dust with powdered sugar and top with whipped cream, if desired.
Notes
To keep leftovers fresh, cover the casserole tightly with plastic wrap or foil. Store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat in the oven at 350°F for about 20 minutes.