Description
This Blueberry French Toast Casserole is a delightful make-ahead breakfast dish featuring layers of brioche bread and fresh blueberries soaked in a cinnamon-vanilla custard. Perfect for weekend brunch or holiday mornings, it offers a sweet, fruity twist on classic French toast with a tender, custardy texture and a lightly browned top.
Ingredients
Main Ingredients
- 16 ounces brioche bread
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon lemon zest
- ⅔ cup lightly packed light brown sugar
- 8 large eggs
- 1 cup whole milk
- 4 tablespoons unsalted butter (melted and cooled)
- 1 tablespoon pure vanilla extract
- Pinch of salt
Instructions
- Prepare the baking pan. Spray one 9x13-inch baking pan with nonstick cooking spray to ensure the casserole won't stick during baking.
- Cube and layer the bread and blueberries. Using a large serrated knife, slice the brioche bread into 1-inch cubes. Spread half of the bread cubes evenly in the bottom of the prepared pan, evenly sprinkle half of the blueberries on top, then layer the remaining bread cubes, finishing with the rest of the blueberries on top for an even distribution.
- Combine lemon zest and brown sugar. In a large bowl, add the lemon zest and brown sugar. Use your fingertips to rub the lemon zest into the sugar until the mixture is fragrant and well combined, enhancing the flavor of the casserole.
- Mix the custard. Add the eggs, whole milk, melted and cooled butter, vanilla extract, and a pinch of salt to the sugar mixture. Whisk thoroughly until the custard is smooth and all ingredients are incorporated.
- Pour custard over the casserole and refrigerate. Slowly pour the egg mixture evenly over the layered bread and blueberries. Cover the baking dish tightly with foil and refrigerate for at least 4 hours or overnight (up to 12 hours) to allow the bread to fully absorb the custard.
- Preheat oven and prepare for baking. When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats to ensure even baking.
- Bake the casserole covered. Bake the French toast casserole covered with foil for 45 minutes to gently cook the custard without drying out the top.
- Finish baking uncovered. Remove the foil and continue baking for an additional 10 to 15 minutes until the casserole is puffed, golden brown on top, and the custard is fully set in the center.
- Serve and enjoy. Serve warm with maple syrup or a dusting of powdered sugar for a delicious breakfast or brunch treat.
Notes
- Use brioche bread for the best custardy texture and flavor. Other rich breads like challah work well too.
- Frozen blueberries can be used straight from the freezer; do not thaw to avoid excess moisture.
- Leaning on refrigeration time helps the bread absorb all the custard, making for a perfect custard consistency once baked.
- Covering the casserole during initial baking prevents it from drying out.
- Check the casserole for doneness by inserting a knife or toothpick into the center; it should come out clean when fully cooked.
- For extra flavor, you may sprinkle cinnamon or nutmeg in the custard mixture.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
