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Baked Blueberry French Toast Casserole

Baked Blueberry French Toast Casserole

Delicious Baked Blueberry French Toast Casserole, perfect for breakfast or brunch.
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Prep Time 30 minutes
Cook Time 45 minutes
Soaking Time 30 minutes
Total Time 1 hour 45 minutes
Course Breakfast
Cuisine American
Servings 8 slices
Calories 430 kcal

Equipment

  • 9 x 13-inch baking dish

Ingredients
  

  • 1 pound rustic bread, cut into 1-inch cubes (about 10 cups of cubes)
  • 1.5 cups blueberries frozen or fresh
  • 5 large eggs
  • 2 cups milk (whole or 2 percent)
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • 8 tablespoons sugar divided
  • 1 tablespoon finely grated lemon zest
  • ⅛ teaspoon kosher salt
  • 2 tablespoons unsalted butter diced

Instructions
 

  • Butter a 9 x 13-inch baking dish. Spread half of the bread cubes in an even layer in the prepared pan. Top with ⅔ of the blueberries, followed by the remaining bread cubes and blueberries.
  • Whisk together the eggs, milk, cream, vanilla, 6 tablespoons of the sugar, lemon zest, and salt. Pour the mixture over the bread cubes, pressing down gently to absorb the egg mixture.
  • Soak at least 30 minutes or cover and refrigerate overnight.
  • Preheat the oven to 350°F about 15 minutes before baking the casserole.
  • Sprinkle the top with the remaining sugar and dot with the diced butter. Bake for 45 minutes until slightly puffed and golden brown.
  • Let cool for about 10 minutes before cutting. Serve with powdered sugar or maple syrup.

Notes

Leftovers will keep refrigerated for about 1 week and can be reheated in the microwave.

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 50gProtein: 12gFat: 21g
Keyword Baked Blueberry French Toast Casserole, baking, blueberry, Breakfast Casseroles, Easter Side Dishes, French toast
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