Quick Blueberry French Toast Casserole
A forgiving and fruity casserole made with bread cubes soaked in a sweet egg-milk custard and juicy blueberries, perfect for brunch or dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 loaf of French bread or challah, cut into 1-inch cubes
- 2 cups fresh or frozen blueberries
- 6 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with butter.
- Cut the bread into cubes and place half of them in the bottom of the greased baking dish.
- Sprinkle the blueberries over the bread cubes.
- Layer the remaining bread cubes on top of the blueberries.
- In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth.
- Pour the egg mixture over the bread and blueberries, ensuring everything is soaked. Gently press down so the custard reaches the bottom cubes.
- Cover the baking dish tightly with foil and let it sit for 30 minutes to one hour at room temperature, or refrigerate overnight for best flavor.
- Bake covered for 30 minutes, then remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and the custard is set in the center.
- Allow to cool slightly for 5–10 minutes before slicing.
Notes
Use day-old bread for best results. For a dairy-free version, swap milk for plant milk and use flax ‘egg’. Serve with maple syrup or powdered sugar.