Quick Blueberry French Toast Casserole
A delightful breakfast casserole that combines soft bread and fresh blueberries with a creamy egg mixture, perfect for lazy mornings or special gatherings.
Ingredients
Main Ingredients
- 1 loaf loaf of bread (preferably brioche or challah) Any soft bread will work.
- 4 large large eggs Can be substituted with egg replacement.
- 2 cups milk For a richer flavor, use whole milk or heavy cream.
- 1/2 cup blueberries (fresh or frozen) Can swap for strawberries or mixed berries.
- 1/4 cup sugar Adjust based on your sweetness preference.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- N/A Butter (for greasing the baking dish) Always grease the baking dish well to avoid sticking.
- N/A Maple syrup (for serving) Pairs well when serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with butter.
- Cut the bread into cubes and layer half of it in the bottom of the prepared baking dish.
- Sprinkle half of the blueberries over the bread.
- In a bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt.
- Pour half of the egg mixture over the bread and blueberries.
- Add the remaining bread cubes and another layer of blueberries.
- Pour the remaining egg mixture on top, making sure to cover all the bread.
- Let it sit for about 10 minutes to soak.
Baking
- Bake for 30-35 minutes, or until the top is golden and puffed.
Serving
- Serve warm with maple syrup.
Notes
This casserole can be made ahead of time and baked in the morning. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze portions for up to two months.