Quick Blueberry French Toast Casserole
This casserole serves up the comforting flavors of buttery bread and sweet blueberries, making for a delightful breakfast or dessert that's quick to prepare.
Ingredients
Main Ingredients
- 6 cups day-old brioche or challah, cut into 1-inch cubes Rich bread that soaks up custard beautifully; substitute with whole-wheat bread for a healthier option.
- 2 cups fresh or frozen blueberries Juicy pops of sweetness; frozen work just as well.
- 4 large eggs Bind the custard and make it golden.
- 2 cups milk (or almond milk) Use dairy or plant-based milk.
- 1/2 cup maple syrup plus extra for serving Natural sweetness that caramelizes on the edges.
- 1 teaspoon vanilla extract Warms the flavor profile.
- 1 teaspoon ground cinnamon Comforting and aromatic.
- 1/4 teaspoon salt Balances the sweetness.
- 2 tablespoons melted butter For richness; coconut oil is a fine swap for dairy-free.
Optional Ingredients
- 1 zest of lemon Brightens the berries.
- 1/2 cup chopped pecans or sliced almonds For additional crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- Spread the bread cubes in the dish in an even layer and scatter blueberries on top.
- Whisk together eggs, milk, maple syrup, vanilla, cinnamon, salt, and melted butter until smooth.
- Pour the custard evenly over the bread and blueberries, pressing gently so the bread begins to absorb the liquid. Let it rest for 5 minutes.
- Bake for 35–40 minutes, until the top is golden and a knife inserted into the center comes out mostly clean.
- Let cool for 5 minutes, then drizzle with extra maple syrup and sprinkle nuts or lemon zest if using. Serve warm.
Notes
This dish is versatile and can be personalized with various toppings and substitutions. It keeps well for several days and can be reheated easily.