Description
This Overnight Blueberry French Toast Casserole is a delicious and easy make-ahead breakfast perfect for busy mornings or holiday brunches. Cubes of day-old French bread soak in a rich custard made with eggs, milk, cream, and warm spices, layered with fresh blueberries for a burst of fruity flavor. Topped with a buttery brown sugar crumble and baked to golden perfection, it’s a comforting and crowd-pleasing dish that can be prepared the night before and baked fresh in the morning.
Ingredients
Scale
Main Ingredients
- 1 loaf day old French bread, cut into 1 inch cubes (about 12 to 14 cups)
- 1 1/2 cups fresh blueberries
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter (for greasing)
Topping
- 1/4 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
Instructions
- Prepare the Baking Dish: Grease a 9×13 inch baking dish with melted butter to prevent sticking and help with browning.
- Layer the Bread and Blueberries: Spread half of the cubed bread evenly in the dish and sprinkle half of the blueberries on top. Add the remaining bread cubes and then the remaining blueberries as the final layer.
- Mix the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.
- Soak the Bread: Pour the custard evenly over the layered bread and blueberries, gently pressing down to ensure the bread absorbs the custard. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight to allow thorough soaking.
- Preheat Oven and Prepare Topping: When ready to bake, preheat the oven to 350°F (175°C). In a small bowl, mix together the flour and brown sugar, then cut in the cold cubed butter using a fork or pastry cutter until the mixture becomes crumbly.
- Apply Topping: Sprinkle the crumbly topping evenly over the soaked bread casserole.
- Bake: Place the dish in the preheated oven and bake uncovered for 45 to 55 minutes, or until the center is set and the top is golden brown and crisp.
- Cool and Serve: Remove from the oven and let cool for about 10 minutes before serving. Optionally serve with maple syrup or a dusting of powdered sugar for extra sweetness.
Notes
- Frozen blueberries can be used without thawing.
- For extra flavor, add 1/4 teaspoon nutmeg or a tablespoon of lemon zest to the custard.
- Serve with maple syrup or a dusting of powdered sugar for added sweetness.
