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Quick Blueberry French Toast Casserole

A delightful and easy-to-make brunch casserole featuring layers of fluffy bread, fresh blueberries, and a creamy custard.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Bread and Fruit
  • 1 loaf 1 loaf of bread (challah or brioche is best) Quality matters! Use day-old bread for best results.
  • 1 cup 1 cup fresh blueberries Fresh is preferred for flavor, but frozen can be used.
Custard Mixture
  • 6 large 6 large eggs Eggs should be at room temperature for better mixing.
  • 2 cups 2 cups milk Whole or 2% is best; almond or soy can be substituted.
  • 1/2 cup 1/2 cup granulated sugar Brown sugar can be used for a caramel flavor.
  • 1 teaspoon 1 teaspoon vanilla extract Use pure vanilla for the best taste.
  • 1 teaspoon 1 teaspoon ground cinnamon Adds cozy warmth and flavor.
  • 1/4 teaspoon 1/4 teaspoon salt Balances out the sweetness.
For Baking
  • 1 tablespoon Butter For greasing the baking dish.
  • to taste Powdered sugar Optional for serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter.
  2. Cube the bread and place half in the baking dish.
  3. Sprinkle the blueberries evenly over the layer of bread, then top it with the remaining bread cubes.
Custard Preparation
  1. In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until fully combined.
  2. Carefully pour the egg mixture over the bread and blueberries, ensuring it's thoroughly soaked.
  3. Press the bread gently into the custard. Let it sit for about 30 minutes at room temperature, or cover and refrigerate overnight.
Baking and Serving
  1. Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set.
  2. Let it cool for a few minutes before serving warm, dusting with powdered sugar if desired.

Notes

For best texture, use day-old bread. If leftovers exist, store in an airtight container for 3-4 days, or freeze for up to 3 months.