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Blueberry French Toast Casserole

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Prep Time2 hr
Cook Time45 min

This Blueberry French Toast Casserole is a cozy, make-ahead breakfast packed with juicy blueberries and warm cinnamon custard. Perfect for brunch or holidays, it bakes up golden and fluffy with a rich, sweet flavor in every bite.

INGREDIENTS

  • 16 ounces day old french bread or sourdough (see notes)
  • 1 cup fresh California Giant blueberries
  • 8 large eggs
  • 1 ½ cups milk (2%, soy, almond, cashew or oat)
  • ½ cup half & half (see notes)
  • ⅓ cup brown sugar
  • ½ teaspoon ground cinnamon
  • 2 teaspoons vanilla extract

DIRECTIONS

      • Slice day-old, dry bread into 1" cubes. Place bread in the bottom of a greased 9×13 inch casserole dish. Add blueberries, evenly spacing in between bread cubes.
      • In a large bowl, whisk together eggs, milk, brown sugar, cinnamon and vanilla extract until combined. Pour the mixture over top of the cubed bread, making sure to press the bread down so that all of the pieces have been soaked. Add more blueberries to the top if you’d like, filling in any holes you see.
      • Cover and refrigerate the dish for at least 2 hours. If you've dried out your bread, up to 8 hours (overnight).
      • Set the casserole dish out 30 minutes before baking and preheat oven to 350ºF. Bake for 30 minutes, uncovered, and another 15-20 minutes tented with foil. Allow casserole to rest for about 15 minutes before serving. Once the casserole is ready, sprinkle with powdered sugar if you'd like. Serve warm with maple syrup and/or whipped cream topping.

  • Notes

      • To quickly dry out bread, cut into slices and lay on a baking sheet. Toast bread at 275ºF for about 5 minutes.
      • To keep this recipe dairy-free friendly, feel free to use a dairy-free half & half alternative.

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