Description
Blueberry French Toast Casserole is a rich and custardy breakfast dish featuring layers of brioche bread, fresh blueberries, and a lemon-scented brown sugar custard. Prepared the night before and baked to golden perfection, it’s perfect for serving a crowd and can be topped with maple syrup or powdered sugar for added sweetness.
Ingredients
Scale
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 Pan: Spray a 9x13-inch baking pan with nonstick cooking spray to prevent sticking during baking.
- Cube the Bread and Layer: 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 baking dish. Sprinkle half of the blueberries on top of the bread layer. Then add the remaining bread cubes and finish by distributing the rest of the blueberries evenly over the top.
- Mix Lemon Brown Sugar: In a large bowl, combine the lemon zest and light brown sugar. Rub the lemon zest into the sugar with your fingertips until fragrant and well incorporated.
- Prepare Custard Mixture: Add the eggs, whole milk, melted and cooled unsalted butter, pure vanilla extract, and a pinch of salt to the lemon brown sugar mixture. Whisk together thoroughly until the custard is smooth and well combined.
- Soak Bread: Slowly pour the custard mixture evenly over the layered bread and blueberries in the baking dish. Cover the dish with foil and refrigerate for at least 4 hours or up to 12 hours to allow the bread to soak and flavors to meld.
- Preheat Oven: When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
- Bake Covered: Bake the casserole covered with foil for 45 minutes to gently cook the custard and soften the bread thoroughly.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes until the French toast casserole is evenly puffed and the custard in the center is fully set and cooked through.
- Serve: Serve the casserole warm with maple syrup or a dusting of powdered sugar to enhance the flavors.
Notes
- Use fresh, plump blueberries for best flavor; frozen can be used but do not thaw to prevent sogginess.
- Preparing the casserole the night before allows the bread to soak up the custard fully, making baking easier and the texture richer.
- For a dairy-free version, substitute whole milk with almond or oat milk and use a dairy-free butter.
- If brioche bread is unavailable, other rich bread like challah or Texas toast can be used as alternatives.
- Ensure the butter is melted and cooled before adding to the custard to avoid cooking the eggs prematurely.
Nutrition
- Serving Size: 1 slice (without syrup)
- Calories: 390 kcal
- Sugar: 24 g
- Sodium: 296 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 211 mg
