Blueberry French Toast Casserole

A portion of the french toast blueberry casserole is on a fluted plate.

5 from 12 votes

Blueberry French Toast Casserole

A sweet and simple breakfast, this Blueberry French Toast Casserole is perfect for a special occasion or for a make-ahead meal! Full of blueberries and French bread, this casserole is a sweet treat any time of the year!

Prep Time5

Cook Time35

Total Time40

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 416kcal

Author: Lynn Polito

Equipment

Ingredients

5 cups French Bread Cut into 1 inch cubes
6 Eggs
2 cups Milk Whole Milk
½ cup Butter Melted
½ cup Brown sugar
¼ cup Granulated Sugar
1 tablespoon Vanilla
2 teaspoon Cinnamon
1 ½ cups Blueberries Fresh or Frozen

Instructions

Preheat the oven to 375 degrees and grease a baking dish with melted butter or cooking spray. Mix together the milk and the eggs in a large mixing bowl or a liquid measuring cup.
Add the melted butter to the milk mixture and mix well.
Add the sugars, vanilla, and cinnamon to the milk mixture and mix well until all the ingredients are combined and a smooth egg custard forms.
In an even layer, add the cubed bread to the prepared baking dish.
Sprinkle the blueberries over the bread.
Pour the egg custard over the bread cubes. Press the bread into the egg mixture to make sure all the bread is coated. Let that sit in the refrigerator for at least 30 minutes.
Bake the casserole for 30-35 minutes or until the top is golden brown. Let it cool slightly before serving.

Notes

If the top of the casserole begins to brown too fast, cover the casserole with aluminum foil and continue baking.
The casserole is done when there is still a little jiggle in the middle of the baking dish. As the casserole cools, it will stiffen up.
Let the casserole cool for at least 20 minutes so it can set and will not fall apart when you cut it.
Serve this casserole with maple syrup, homemade whipped cream, or simply powdered sugar.
To make this casserole day before is to put the casserole together completely and then cover the baking dish with aluminum foil. Place it in the refrigerator for up to 24 hours. The next morning when you are ready to bake, simply place the baking dish in the oven and bake.

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