Description
This Blueberry French Toast Casserole features fresh blueberries and a hint of lemon zest baked into a rich, custardy bread pudding. It’s a perfect make-ahead breakfast or brunch dish that’s easy to prepare the night before and bake the next morning for a comforting, crowd-pleasing meal.
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 Baking Dish: Spray a 9x13-inch baking pan with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Assemble Bread and Blueberries: Using a large serrated knife, slice the brioche bread into 1-inch cubes. Spread half the bread cubes evenly in the bottom of the prepared pan, sprinkle half the blueberries over the bread, then layer the remaining bread cubes and blueberries on top, distributing evenly.
- Mix Lemon Sugar: In a large bowl, combine the lemon zest and light brown sugar. Rub the lemon zest into the sugar using your fingertips until fragrant and well mixed.
- Prepare Custard Mixture: Add eggs, whole milk, melted and cooled butter, vanilla extract, and a pinch of salt to the lemon sugar mixture. Whisk thoroughly until smooth and well combined.
- Soak Bread: Slowly pour the custard mixture evenly over the layered bread and blueberries, making sure all pieces are soaked. Cover the baking dish tightly with foil and refrigerate for at least 4 hours or overnight, up to 12 hours for maximum flavor and custard absorption.
- Preheat Oven and Rest: 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 to ensure even baking.
- Bake Covered: Bake the casserole covered with foil for 45 minutes. This step allows the custard to set without drying out the top layer.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes or until the french toast is puffed evenly and the custard is fully cooked through in the center.
- Serve: Serve warm with maple syrup or a dusting of powdered sugar for a delicious breakfast or brunch treat.
Notes
- Use fresh, plump blueberries for the best flavor, or frozen blueberries if fresh are not available, but do not thaw frozen blueberries before adding to the casserole.
- Allowing the casserole to soak overnight enhances the custard’s absorption, resulting in a more tender and flavorful dish.
- If you want a nuttier flavor, consider adding chopped nuts like pecans or walnuts to the layers.
- For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.
- This casserole pairs wonderfully with classic breakfast syrup, fruit compotes, or a sprinkle of powdered sugar.
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
