Blueberry French Toast Casserole
A delightful combination of buttery bread and juicy blueberries, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 1 loaf 1 loaf of bread (sourdough or brioche)
- 2 cups 2 cups of fresh blueberries
- 6 large eggs 6 large eggs
- 1 cup 1 cup of milk
- 1/2 cup 1/2 cup of heavy cream
- 1/2 cup 1/2 cup of granulated sugar
- 1 tsp 1 tsp vanilla extract
- 1 tsp 1 tsp cinnamon
- 1/4 tsp 1/4 tsp salt
- Butter (for greasing the pan)
- Powdered sugar (for serving, optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- Tear the bread into pieces and spread half in the greased baking dish.
- Sprinkle half of the blueberries over the bread.
- Add the remaining bread pieces on top, followed by the rest of the blueberries.
- In a bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt.
- Pour the egg mixture evenly over the bread and blueberries.
- Cover and refrigerate for at least one hour or overnight.
Baking
- Bake uncovered for 45-55 minutes or until golden brown.
- Cool slightly before serving and dust with powdered sugar if desired.
Notes
Using day-old bread absorbs the egg mixture better. Feel free to customize by adding spices, other fruits, or nuts. For variations, consider gluten-free or dairy-free options.