Blueberry French Toast Casserole
This Unbelievable Blueberry French Toast Casserole is an excellent make-ahead brunch recipe that benefits from an overnight soak.
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Whisk
Ingredients
Base Ingredients
- 1 loaf French bread or sourdough, brioche, or challah
- 1 cup fresh or frozen blueberries
- 2 cups whole milk
- 8 large eggs
- ½ cup heavy cream
- ½ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh lemon zest
- 1 pinch salt
Streusel Topping
- ⅓ cup packed light or dark brown sugar
- ⅓ cup all-purpose flour spooned & leveled
- ½ teaspoon ground cinnamon
- 6 Tablespoons unsalted butter cold and cubed
Instructions
Preparation
- Grease a 9×13-inch pan with butter or nonstick spray. Slice, then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries.
- Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly and refrigerate for 3–24 hours. Overnight is best.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
- Bake for 45–55 minutes or until golden-brown on top.
- Serve warm. Cover leftovers tightly and store in the refrigerator for 2–3 days.
Notes
This recipe can easily be halved for a smaller batch.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 150mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 120mgIron: 1mg
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