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–+ servings

Quick Blueberry French Toast Casserole

This comforting casserole combines cubed bread, juicy blueberries, and a maple-sweet custard, making it perfect for busy family brunches or make-ahead breakfasts.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 loaf loaf of bread, cubed (day-old or slightly stale bread works best; brioche, challah, or sandwich loaf all work)
  • 1 cup blueberries, fresh or frozen (no need to thaw frozen)
  • 4 large eggs
  • 2 cups milk (whole milk gives the richest result; 2% is fine)
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Salt to taste a pinch or two
  • powdered sugar for serving (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized ovenproof pan.
  2. In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and a pinch of salt until smooth and well combined.
  3. Place the cubed bread evenly in the prepared dish. Scatter the blueberries over the bread, distributing them so you get berries in every bite.
  4. Pour the custard mixture evenly over the bread and berries. Press lightly on the bread so the liquid soaks in.
  5. Let the casserole sit for 15 minutes so the bread absorbs the custard.
  6. Bake in the preheated oven for 30 to 35 minutes, until the top is golden and the center is set.
  7. Allow to cool for 5 minutes, then slice and serve warm. Dust with powdered sugar if desired.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 4gSodium: 250mgFiber: 2gSugar: 10g

Notes

For variations, consider mixing in other berries, using a gluten-free bread, or reducing sweetness for personal preference.

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