Wake up to the enticing aroma of a warm, freshly baked Blueberry French Toast Casserole. This delightful dish combines the rich, custard-style texture of baked French toast with the juicy sweetness of fresh blueberries. Perfect for family gatherings or holiday breakfasts, this casserole is not only easy to prepare but also satisfies the cravings for a sweet breakfast comfort food.
Ingredients
Scale:
1 loaf of brioche or challah bread, cut into 1-inch cubes (about 10 cups)
2 cups fresh blueberries, rinsed and drained
8 large eggs
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup brown sugar, packed (for topping)
1/2 cup rolled oats (for topping)
1/4 cup unsalted butter, melted (for topping)
1 teaspoon ground cinnamon (for topping)
1/4 teaspoon nutmeg (optional for topping)
Instructions
In a large bowl, combine the bread cubes and fresh blueberries. Gently toss to distribute the blueberries throughout the bread evenly.
In another large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined and fluffy.
Pour the custard mixture over the bread and blueberries. Press down gently to ensure the bread is fully soaked. Cover the bowl with plastic wrap and refrigerate overnight (or for at least 4 hours).
Preheat your oven to 350°F (175°C).
In a small bowl, mix the brown sugar, rolled oats, melted butter, ground cinnamon, and nutmeg (if using).
Remove the casserole from the refrigerator and sprinkle the topping mixture evenly over the top. Bake in the preheated oven for 45-50 minutes, or until the casserole is golden brown and a knife inserted in the center comes out clean.
Once baked, allow the casserole to cool for about 10 minutes before serving. Drizzle with warm maple syrup before serving.
