Baked Blueberry French Toast Casserole
This Baked Blueberry French Toast Casserole is a deliciously decadent breakfast option, perfect for serving a crowd.
Equipment
- 9 x 13-inch baking dish
Ingredients
- 1 pound rustic bread cut into 1-inch cubes
- 1.5 cups blueberries frozen or fresh
- 5 large eggs
- 2 cups milk whole or 2 percent
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 8 tablespoons sugar divided
- 1 tablespoon finely grated lemon zest
- ⅛ teaspoon kosher salt
- 2 tablespoons unsalted butter diced
Instructions
Method
- Butter a 9 x 13-inch baking dish. Spread half of the bread cubes in an even layer in the prepared pan. Top with ⅔ of the blueberries, followed by the remaining bread cubes and blueberries.
- 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 to make sure the egg mixture is absorbed.
- If soaking overnight, cover the pan with plastic wrap and refrigerate overnight.
- Turn on the oven about 15 minutes before you plan to bake the casserole. If refrigerated overnight, let it sit out while the oven preheats.
- 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.
- Let the casserole cool for about 10 minutes before cutting. Serve with a dusting of powdered sugar over the top or a drizzle of maple syrup.
Notes
Leftovers will keep, refrigerated, for about 1 week and can be reheated in the microwave.
Nutrition
Serving: 1casserole pieceCalories: 430kcalCarbohydrates: 50gProtein: 12gFat: 21g
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