Description
This Blueberry French Toast Casserole is a rich and custardy breakfast dish perfect for a crowd. Made with plump fresh blueberries and a touch of lemon zest, it combines tender brioche bread soaked in a sweet vanilla-egg custard, baked to golden perfection. Prepare it the night before for an easy, impressive brunch or breakfast treat served with maple syrup or powdered sugar.
Ingredients
Scale
Main Ingredients
- 16 ounces brioche bread
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon lemon zest
- ⅔ cup lightly packed light brown sugar
- 8 large eggs
- 1 cup whole milk
- 4 tablespoons unsalted butter (melted and cooled)
- 1 tablespoon pure vanilla extract
- Pinch of salt
Instructions
- Prepare baking pan. Spray a 9x13-inch baking pan with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Assemble bread and blueberries. Slice the brioche bread into 1-inch cubes using a serrated knife. Spread half of the bread cubes evenly in the bottom of the prepared pan, then sprinkle half of the blueberries over them. Layer the remaining bread cubes on top and finish by evenly distributing the rest of the blueberries.
- Make lemon sugar mixture. In a large bowl, combine the lemon zest and light brown sugar. Rub the lemon zest into the sugar with your fingertips until the mixture is fragrant and well mixed.
- Prepare custard. Add eggs, whole milk, melted and cooled butter, pure vanilla extract, and a pinch of salt to the lemon sugar mixture. Whisk thoroughly until the custard is smooth and fully combined.
- Soak the bread. Slowly pour the custard evenly over the layered bread and blueberries in the baking dish. Cover the pan with foil and refrigerate for at least 4 hours or overnight, up to 12 hours, to allow the bread to absorb the custard.
- Preheat oven. When ready to bake, remove the casserole from the refrigerator and let it rest at room temperature while preheating the oven to 350°F (175°C).
- Bake covered. Bake the casserole covered with foil for 45 minutes to gently cook the custard through while keeping moisture.
- Bake uncovered. Remove the foil and continue baking uncovered for an additional 15 minutes until the top is puffed, golden, and the custard center is fully set.
- Serve. Let the casserole cool slightly before serving. Serve warm topped with maple syrup or a dusting of powdered sugar for extra sweetness.
Notes
- Use fresh or frozen blueberries without thawing for best texture; thawed blueberries might make the casserole soggy.
- For even more flavor, prepare the casserole the night before and refrigerate overnight.
- Serve with additional toppings like chopped nuts or powdered sugar for added texture and taste.
- If you prefer, substitute brioche with challah or thick white bread for similar results.
- Ensure the butter is cooled to room temperature before adding to prevent cooking the eggs prematurely.
Nutrition
- Serving Size: 1 slice (without syrup)
- Calories: 390 kcal
- Sugar: 24 g
- Sodium: 296 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 211 mg
