Description
Blueberry French Toast Casserole is a delightful breakfast dish featuring layers of brioche bread and fresh blueberries soaked in a rich custard with lemon zest, brown sugar, and vanilla. Prepared the night before and baked in the morning, it offers a perfect combination of sweet, tangy, and custardy flavors that serve a crowd with ease.
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 Baking Dish: Spray a 9x13-inch baking pan with nonstick cooking spray to prevent sticking.
- Assemble Bread and Blueberries: Using a large serrated knife, slice the brioche bread into 1-inch cubes. Spread half of the bread cubes evenly in the bottom of the prepared baking pan. Sprinkle half of the blueberries over the bread. Layer the remaining bread cubes on top and finish with the rest of the blueberries, distributing evenly.
- Make Lemon Brown Sugar Mixture: In a large bowl, add the lemon zest and brown sugar. Rub the lemon zest into the sugar with your fingertips until well combined and fragrant to infuse citrus flavor.
- Whisk Custard Mixture: Add the eggs, whole milk, melted and cooled butter, vanilla extract, and a pinch of salt to the lemon brown sugar mixture. Whisk thoroughly until completely combined and smooth.
- Soak Bread Mixture: Slowly pour the custard mixture evenly over the layered bread and blueberries in the baking dish. Cover the pan tightly with foil and refrigerate for at least 4 hours or overnight, up to 12 hours, to allow the bread to absorb the custard.
- Preheat Oven and Prepare to 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 preheats to ensure even baking.
- Bake Covered: Place the covered baking dish in the preheated oven and bake for 45 minutes to cook the custard and soften the bread thoroughly.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes or until the french toast casserole is puffed evenly and the center custard is fully set.
- Serve: Remove from oven and serve warm, optionally topped with maple syrup or a dusting of powdered sugar for extra sweetness.
Notes
- Use fresh, plump blueberries for the best flavor, but frozen blueberries work well if not thawed before using.
- Prepare the casserole the night before and refrigerate to save time on the day you want to serve it.
- Letting the casserole sit at room temperature before baking promotes even cooking and fluffiness.
- Serve with maple syrup or powdered sugar to enhance sweetness and presentation.
- Use brioche bread for a rich, buttery texture; other sturdy bread types like challah can be substituted if needed.
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
