Blueberry French Toast Casserole
Unbelievable Blueberry French Toast Casserole is an excellent make-ahead brunch recipe that is easy to prepare.
Equipment
- 9×13-inch pan
- Mixing bowl
- whisk
Ingredients
- 1 loaf French bread, sourdough bread, brioche, or challah 12–14-ounce/340–400g
- 1 cup fresh or frozen blueberries
- 8 large eggs
- 2 cups whole milk 540ml
- ½ teaspoon ground cinnamon
- ¾ cup packed light brown sugar
- 1 Tablespoon pure vanilla extract
- ⅓ cup packed light or dark brown sugar for streusel topping
- ⅓ cup all-purpose flour spooned & leveled
- ½ teaspoon ground cinnamon for streusel topping
- 6 Tablespoons unsalted butter cold and cubed
Instructions
- Grease a 9×13-inch pan with butter or nonstick spray. Slice, then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries.
- Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no lumps remain. Pour over the bread. Cover the pan tightly and refrigerate for 3–24 hours.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle over the soaked bread.
- Bake for 45–55 minutes or until golden-brown on top.
- Serve warm. Cover leftovers tightly and store in the refrigerator for 2–3 days.
Notes
Prepare the topping in advance and refrigerate. For freezing, prepare through step 4 and freeze for up to 2 months. Thaw overnight in refrigerator and bake as directed.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 22gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg
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