Quick Blueberry French Toast Casserole

Craving a delicious, comforting breakfast that doesn't demand your attention at the crack of dawn? Look no further than this Quick Blueberry French Toast Casserole! This recipe is an absolute game-changer for busy mornings, offering all the delightful flavors of classic French toast with the convenience of a make-ahead casserole. It's perfect for weekend brunches, holiday gatherings, or simply treating yourself to a sweet start to the day. Get ready to impress your family and friends with minimal effort!

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Prep Time 20

Cook Time 50

Soaking Time (Hours) 12

Total Time 1 10

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

1 loaf Challah or Brioche Bread 13-16 ounces, slightly stale or day-old, cut into 1-inch cubes
2 cups Fresh or Frozen Blueberries divided; do not thaw if frozen
8 large Eggs
2 cups Whole Milk
0.5 cup Heavy Cream
0.5 cup Granulated Sugar
2 teaspoons Vanilla Extract
1 teaspoon Ground Cinnamon
0.25 teaspoon Ground Nutmeg
0.25 teaspoon Salt
2 tablespoons Unsalted Butter melted, for greasing the dish

Equipment

9x13-inch baking dish
Large mixing bowl
Whisk

Method

Preheat your oven to 375°F (190°C) if baking immediately. If making ahead, skip this step for now. Lightly grease a 9x13 inch baking dish with the melted unsalted butter.
2 tablespoons Unsalted Butter
Spread the cubed bread evenly in the prepared baking dish.
1 loaf Challah or Brioche Bread
Sprinkle 1 ½ cups of the fresh or frozen blueberries over the bread cubes.
2 cups Fresh or Frozen Blueberries
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until very well combined and smooth.
8 large Eggs, 2 cups Whole Milk, 0.5 cup Heavy Cream, 0.5 cup Granulated Sugar, 2 teaspoons Vanilla Extract, 1 teaspoon Ground Cinnamon, 0.25 teaspoon Ground Nutmeg, 0.25 teaspoon Salt
Carefully pour the egg mixture evenly over the bread and blueberries in the baking dish. Gently press down on the bread cubes to ensure all the bread is submerged.
For immediate baking: Let the casserole sit at room temperature for 15-20 minutes. For make-ahead: Cover tightly with plastic wrap and refrigerate for 4-24 hours.
If refrigerated, remove from the fridge 30 minutes before baking. Uncover and bake in the preheated oven for 40-50 minutes, or until golden brown and a knife inserted comes out clean.
During the last 10 minutes of baking, sprinkle the remaining ½ cup of fresh blueberries over the top.
2 cups Fresh or Frozen Blueberries
Remove from oven and let rest for 5-10 minutes before serving warm with your favorite toppings.

Notes

Using slightly stale bread is key to preventing a soggy casserole. If your bread is fresh, cut it into cubes and leave it uncovered overnight, or lightly toast it in the oven for 10-15 minutes at 250°F (120°C).