Baked Blueberry French Toast Casserole

//Baked Blueberry French Toast Casserole

Baked Blueberry French Toast Casserole

Baked Blueberry French Toast Casserole

Breakfast CasseroleBrunchFrench Toast

You get the best of both worlds with this baked blueberry French toast casserole: sweet custard middles with a crispy topping! Assemble and bake right away, or make it ahead and look forward to a brunch feast.

Photography Credit: Cindy Rahe

French toast is one of my favorite special breakfasts. I love frying up slices on the stovetop for my little family of three on a lazy weekend. But when it comes to making something for a large brunch crowd, I don’t want to be stuck at the stove, dipping and flipping slice after slice of toast.

That’s where this casserole-style French toast comes in. It can be quickly assembled in the morning, or even the night before, before being baked off and served by the slice

Baked French Toast with Blueberries

This version has a punch of lemon zest in the rich custard and lots of bright blueberries throughout. Use fresh blueberries in the summer when they’re in season, but other times of year (like right now!), frozen berries are a fine swap. (Don’t thaw frozen berries; adding them while still frozen helps prevent them from coloring the casserole too much.)

A sprinkle of sugar and dots of butter on top mimic look, feel, and flavor crispy pan-fried French toast, while the casserole underneath is all about that irresistible creamy custard center.

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Baked Blueberry French Toast Casserole Recipe

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Chilling time: 30 minutes up to overnight time:
  • Yield: 6 to 8 servings

Ingredients

  • 1 pound loaf rustic bread, cut into 1-inch cubes (about 10 cups of cubes)
  • 1 1/2 (or 2) cups blueberries, frozen or fresh
  • 5 large eggs
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 8 tablespoons sugar, divided
  • 1 tablespoon lemon zest
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, diced

Method

1 Assemble the dry ingredients: Butter a 9×13 (or other 3-quart) baking dish. Spread half of the bread cubes in an even layer in the prepared pan. Top with 2/3 of the blueberries, followed by the remaining bread cubes and blueberries.

If using frozen blueberries, add them to the casserole while still frozen (do not thaw). This helps prevent the berries from coloring the casserole too much.

Overnight Baked French Toast with Blueberries Baked French Toast with Blueberries add the blueberries

2 Whisk the liquids: Beat the eggs, milk, cream, vanilla, 6 tablespoons of the sugar, lemon zest, and the salt together. Pour the mixture over the bread cubes, pressing down gently (so you don’t burst the berries) to make sure the egg mixture is absorbed.

Overnight Baked French Toast with Blueberries add the custard

3 Soak at least 30 minutes, or overnight: If soaking overnight, cover the pan with plastic wrap and refrigerate overnight.

4 Preheat the oven to 350°F about 15 minutes before you plan to bake the casserole.

5 Bake the casserole: Just before baking, sprinkle the top of the casserole with the remaining sugar and dot with the diced butter. Bake for 45 minutes, until slightly puffed and golden brown. (Casserole that chilled overnight might take a few minutes longer.)

Blueberry French Toast Bake sprinkle with sugar

6 Serve: Let the casserole cool for about 10 minutes before cutting. Serve with a dusting of powdered sugar over top or a drizzle of maple syrup.

Leftovers will keep, refrigerated, for about a week and can be reheated in the microwave.

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Cindy Rahe

Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.

More from Cindy

By | 2018-03-18T14:00:00+00:00 March 18th, 2018|Breakfast and Brunch|0 Comments

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