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–+ servings
Patricia Krouse

Quick Blueberry French Toast Casserole

A warm, sweet breakfast dish featuring layers of crunchy bread, succulent blueberries, and a creamy custard, perfect for busy mornings or special occasions.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 loaf loaf of bread (preferably challah or brioche) You can substitute with any favorite variety.
  • 2 cups fresh blueberries Frozen blueberries can be used; just adjust baking time.
  • 6 large eggs
  • 2 cups milk For richer flavor, use whole milk or cream.
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon butter For greasing the baking dish.
  • powdered sugar optional Powdered sugar for serving Optional, for dusting before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease your baking dish with butter.
  2. Cut the loaf of bread into bite-sized cubes and place half of them in the greased dish.
  3. Scatter the fresh blueberries evenly over the bread.
  4. Whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt in a large bowl until smooth.
  5. Pour this delicious egg mixture over the bread and blueberries, then layer the remaining bread cubes on top.
  6. Gently press down to help the bread absorb the mixture.
  7. Cover with foil and let it chill in the refrigerator for at least 30 minutes or up to overnight for more flavor.
Baking
  1. When ready, bake covered for 30 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes until puffed and golden brown.
  3. Allow to cool slightly before serving, and sprinkle with powdered sugar if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 48gProtein: 12gFat: 15gSaturated Fat: 7gSodium: 300mgFiber: 2gSugar: 20g

Notes

Store leftovers tightly covered in the refrigerator for up to 3 days. For longer storage, slice and freeze pieces in an airtight container for up to 2 months.

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