Simple Blueberry French Toast Casserole for Weekend Mornings (Print Version)

Easy Blueberry French Toast Casserole recipe. Perfect for a relaxed brunch with juicy blueberries and golden custard. Prep ahead for stress-free mornings!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Casserole Base

01 - 1 loaf (13-16 oz) stale challah or brioche bread, torn into 1-inch cubes
02 - 1 cup fresh blueberries

→ Custard Mixture

03 - 8 large eggs
04 - 2 cups whole milk
05 - 1/2 cup granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon ground cinnamon

→ Sweet Finish

08 - 2 tablespoons unsalted butter, cut into small pieces
09 - 2 tablespoons brown sugar

→ Optional Extras

10 - Pinch of ground nutmeg
11 - Lemon zest for brightness
12 - Maple syrup, whipped cream, or powdered sugar for serving

# Instructions:

01 - First things first, get that bread ready! Tear your stale challah or brioche into about 1-inch cubes. You want them to be fairly uniform so they cook evenly. This is where I usually get a little messy, bread crumbs everywhere, but it's part of the fun, right? Arrange the cubes in a single layer in a greased 9x13 inch baking dish. Don't press them down too much; we want some air for that custard to get into. I love the smell of the slightly toasted bread, it's already promising good things.
02 - In a large bowl, whisk together your eggs, whole milk, granulated sugar, vanilla extract, and cinnamon. Whisk it really well, hon, until everything is fully combined and the sugar has dissolved. You don't want any streaks of egg white. I always take a quick sniff of the mixture – it smells so sweet and warm, like a hug in a bowl! This is where you might be tempted to use skim milk, but trust me, resist the urge. That whole milk makes all the difference for a rich, creamy casserole.
03 - Pour that glorious custard mixture evenly over your bread cubes in the baking dish. Gently press the bread down with a spoon or your clean hands to make sure every single piece gets soaked. This is crucial for that soft, custardy texture. I always let it sit for a few minutes, even if I'm short on time, just to ensure maximum absorption. You'll see the bread start to plump up, soaking in all that goodness – it's a beautiful sight!
04 - Sprinkle your fresh blueberries evenly over the soaked bread. Don't be shy! I love a good burst of berry in every bite. If you're using frozen berries, remember my tip about tossing them in a bit of flour first; it helps them stay suspended and not sink to the bottom like little blue rocks. I once forgot to do that, and all my blueberries ended up in a sad layer at the very bottom. Live and learn, right?
05 - Now, you've got options! For the best results, cover the dish with plastic wrap and refrigerate for at least 4 hours, or even better, overnight. This really lets the bread soak up all the custard, making for an incredibly tender Blueberry French Toast Casserole. If you're in a pinch, you can bake it right away, but the overnight soak is a game-changer. I usually prep it the night before; waking up knowing breakfast is practically done is such a relief.
06 - When you're ready to bake, preheat your oven to 375°F (190°C). If it's been chilling, let it sit out for about 20-30 minutes to come closer to room temperature. Dot the top with small pieces of butter and sprinkle with brown sugar. Bake for 40-50 minutes, or until golden brown and puffed, and a knife inserted into the center comes out clean. The top should be slightly crisp, and the inside wonderfully soft. That smell filling your kitchen is just heavenly! Let it cool for a few minutes before serving, then dive into your homemade Blueberry French Toast Casserole!

# Notes:

01 - Always use stale bread for the best texture; fresh bread turns mushy, trust me.
02 - For make-ahead magic, assemble the casserole the night before and let it soak in the fridge.
03 - If using frozen blueberries, toss them in a tablespoon of flour to prevent them from sinking.
04 - A sprinkle of lemon zest in the custard adds a surprising, bright lift to the flavors.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large mixing bowl
03 - whisk
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 55g
Protein: 15g

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