Blueberry French Toast Casserole
Delicious Blueberry French Toast Casserole perfect for breakfast or brunch.
Equipment
- 9x13-inch baking pan
Ingredients
Bread
- 1 loaf French bread or sourdough, brioche, or challah
- 1 cup blueberries fresh or frozen
Custard Mixture
- 2 cups whole milk
- 8 large eggs
- ½ cup heavy cream
- ½ cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh lemon zest
- salt pinch
Streusel Topping
- ⅓ cup light or dark brown sugar packed
- 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. Set aside.
- Whisk the milk, eggs, heavy cream, brown sugar, vanilla, cinnamon, lemon zest, and salt 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. I usually bake it for 45 minutes because I like it softer.
- Serve warm. Cover leftovers tightly and store in the refrigerator for 2–3 days.
Notes
Optional toppings include extra blueberries, maple syrup, and/or confectioners’ sugar.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 600IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg
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