Baked Blueberry French Toast Casserole
A delicious Baked Blueberry French Toast Casserole, perfect for brunch or breakfast gatherings.
Equipment
- 9 x 13-inch baking dish
- Whisk
- Mixing Bowl
Ingredients
Bread and Berries
- 1 pound rustic bread, cut into 1-inch cubes (about 10 cups of cubes)
- 1.5 cups blueberries frozen or fresh
Liquids
- 5 large eggs
- 2 cups milk (whole or 2 percent)
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 8 tablespoons sugar divided
- 1 tablespoon finely grated lemon zest
- ⅛ teaspoon kosher salt
Topping
- 2 tablespoons unsalted butter diced
Instructions
Preparation
- Butter a 9 x 13-inch baking dish. Spread half of the bread cubes in an even layer in the prepared pan. Top with ⅔ of the blueberries, followed by the remaining bread cubes and blueberries.
- Beat the eggs, milk, cream, vanilla, 6 tablespoons of the sugar, lemon zest, and salt together. Pour the mixture over the bread cubes, pressing down gently to absorb the egg mixture.
- If soaking overnight, cover the pan and refrigerate overnight.
- Preheat the oven to 350°F about 15 minutes before baking. If refrigerated overnight, let it sit out while the oven preheats.
- Sprinkle the top with the remaining sugar and dot with diced butter. Bake for 45 minutes until slightly puffed and golden brown.
- Let the casserole cool for about 10 minutes before cutting. Serve with powdered sugar or maple syrup.
Notes
Leftovers will keep for about 1 week, refrigerated, and can be reheated in the microwave.
Nutrition
Serving: 1servingCalories: 430kcalCarbohydrates: 50gProtein: 12gFat: 21g
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