Description
This Blueberry French Toast Casserole is a delightful breakfast dish featuring tender brioche bread cubes layered with fresh blueberries and a hint of lemon zest, soaked in a rich custard mixture. Prepared ahead of time and baked to golden perfection, it offers a convenient and crowd-pleasing way to enjoy classic French toast flavors.
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 the pan: Spray a 9x13-inch baking pan with nonstick cooking spray to prevent sticking during baking.
- Cube the bread and layer: Using a large serrated knife, slice the brioche into 1-inch cubes. Spread half of the bread cubes evenly on the bottom of the prepared pan, then sprinkle half of the blueberries over the bread. Add the remaining bread cubes on top and finish by evenly distributing the rest of the blueberries.
- Mix lemon zest and brown sugar: In a large bowl, add the lemon zest and brown sugar. Rub the lemon zest into the sugar using your fingertips until the mixture is fragrant and well combined.
- Combine custard ingredients: Add eggs, milk, melted and cooled butter, vanilla extract, and a pinch of salt to the bowl with the lemon sugar. Whisk thoroughly until all ingredients are blended into a smooth custard.
- Soak the bread: Slowly pour the custard mixture 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 soak up the custard.
- Preheat and bake: When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats. Bake covered with foil for 45 minutes.
- Finish baking uncovered: Remove the foil and bake for another 15 minutes uncovered, or until the casserole is puffed evenly and the center custard is fully cooked through.
- Serve: Serve warm with optional maple syrup or a dusting of powdered sugar for extra sweetness.
Notes
- Use fresh blueberries if possible for best texture; frozen blueberries work well too without thawing to avoid sogginess.
- Make this casserole the night before and refrigerate to make morning preparations effortless.
- For a gluten-free version, substitute brioche with gluten-free bread of similar texture.
- Adding a pinch of cinnamon or nutmeg in the custard mixture can add extra warm spice notes.
- Leftovers can be refrigerated for up to 2 days and reheated gently in the oven or microwave.
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
