Quick Blueberry French Toast Casserole

A fuss-free, crowd-pleasing dish that combines classic French toast flavors with fresh blueberries, perfect for brunch or potlucks.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Main Ingredients

10 slices day-old or slightly stale bread (brioche or challah recommended) Use day-old bread for best soaking. Fresh bread can become too soft.
2 cups fresh blueberries or thawed frozen blueberries Thaw and drain frozen blueberries briefly.
6 large eggs
2 cups milk (whole or 2%) Use whole milk for creamier texture; 2% works fine.
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
as needed Butter for greasing the baking dish
optional Powdered sugar for serving

Preparation

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Cut bread into 1 to 1.5-inch cubes. Use slightly stale bread so it soaks without turning to mush.
Place half the bread cubes in the prepared dish. Sprinkle half the blueberries evenly over the bread.
Add the remaining bread cubes, then scatter the rest of the blueberries across the top.
In a bowl, whisk the eggs, milk, sugar, vanilla, and cinnamon until smooth and slightly frothy.
Pour the egg mixture evenly over the bread and berries. Press gently so the custard reaches the lower layers.
Cover the dish and refrigerate for at least 2 hours or overnight for best texture.

Baking

Uncover and bake for 30 to 35 minutes, until the top is golden and the center is set when you gently jiggle the pan.
Let the casserole rest 5 to 10 minutes before slicing. Dust with powdered sugar if desired and serve warm.

Serving: 1Calories: 300kcalCarbohydrates: 40gProtein: 10gFat: 10gSaturated Fat: 4gSodium: 200mgFiber: 2gSugar: 15g

For best results, let the dish soak for at least 2 hours or overnight. Extra toppings can enhance flavor and texture.

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