Blueberry French toast casserole is an easy breakfast bake made with blueberries, french bread, brown sugar, cinnamon, and a rich egg custard.
Ingredients
1loaf of french bread*cut into cubes
2 ½cupswhole milk
6large eggsroom temperature
1 ½teaspoonvanilla
1 ½cupblueberries
¼cupsalted buttersoftened
1cuplight brown sugar
1 ½teaspoonground cinnamon
Instructions
Coat a 9x13-inch baking dish with non-stick cooking spray. Add cubed bread in an even layer.
In a large bowl, whisk together the milk, eggs, and vanilla until smooth and well combined.
Pour the egg mixture over the bread. Fold the bread a few times to ensure it is evenly coated in the egg mixture.
Sprinkle the blueberries over the bread mixture and fold again to ensure the blueberries are evenly distributed throughout the casserole.
Cover and refrigerate overnight (or bake immediately if desired).
The next morning, remove the casserole dish from the refrigerator and preheat the oven to 350°F.
In a small bowl, combine the softened butter, brown sugar, and cinnamon until a wet, sandy mixture forms. Sprinkle the brown sugar mixture over the casserole.
Bake the casserole for 40 minutes, or until the top of the casserole is lightly golden.
Let sit for 5-10 minutes before serving. Serve warm, topped with maple syrup, if desired.
Notes
*You can use French bread, white bread, brioche, challah bread, Texas toast, sourdough, Kings Hawaiin rolls, or any other bread for this recipe. I have found that day-old or slightly stale bread works best to absorb the egg custard without getting soggy. Leftovers can be refrigerated for up to 4 days.