Description
A warm, baked Blueberry French Toast Casserole that combines custardy bread and juicy blueberries, perfect for brunch.
Ingredients
Scale
- 450 g (1 lb) challah or French bread, cut into 1-inch cubes
- 480 ml (2 cups) whole milk
- 5 large eggs
- 300 g (2 cups) fresh or frozen blueberries
- 100 g (½ cup) granulated sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Prepare the bread by cutting it into 1-inch cubes and placing them in a 9×13-inch baking dish.
- Mix together the milk, eggs, sugar, vanilla, and cinnamon in a large bowl.
- Combine the custard mixture with the bread cubes, tossing gently to coat.
- Add the blueberries on top, gently pushing some down into the mixture.
- Chill the casserole covered in the refrigerator for at least 8 hours, preferably overnight.
- Bake in a preheated oven at 175°C (350°F) for 45 minutes until golden brown.
- Cool for 5–10 minutes before serving.
Notes
Make-ahead option: Prepare the night before for an easy breakfast. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg