Quick Blueberry French Toast Casserole
An indulgent yet easy-to-prepare breakfast casserole featuring bread, blueberries, and a creamy egg mixture, perfect for gatherings.
Ingredients
Main ingredients
- 1 loaf 1 loaf of bread (preferably brioche or challah) Stale bread is preferred for better absorption.
- 2 cups 2 cups of blueberries (fresh or frozen) Use fresh or frozen based on availability.
- 6 large 6 large eggs
- 2 cups 2 cups of milk You can use whole or dairy-free milk.
- 1/2 cup 1/2 cup of maple syrup
- 1 teaspoon 1 teaspoon of vanilla extract
- 1 teaspoon 1 teaspoon of cinnamon Feel free to experiment with other spices.
- 1/2 teaspoon 1/2 teaspoon of salt
- to taste Powdered sugar (for serving, optional) Dust on top before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Cut the bread into cubes and place half in the prepared baking dish.
- Sprinkle half of the blueberries over the bread cubes.
- Layer the remaining bread cubes and then the remaining blueberries on top.
- In a mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until fully combined.
- Pour the egg mixture evenly over the bread and blueberries. Press down gently to ensure all bread is soaked.
- Cover the dish with foil and refrigerate for at least 30 minutes or overnight for best results.
Baking
- When ready to bake, uncover the dish and bake for 30-35 minutes or until the casserole is set and the top is golden brown.
- Let it cool slightly before serving. Dust with powdered sugar if desired.
Notes
Best served warm. Pair with whipped cream, additional maple syrup, or a scoop of yogurt. Leftovers can be wrapped tightly and stored in the refrigerator for up to 5 days or frozen in individual portions.