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Blueberry French Toast Casserole

Indulge in this delightful Blueberry French Toast Casserole, a delicious and nutritious alternative to traditional breakfast options, perfect for brunch or meal prep.
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Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 loaf loaf of bread (brioche or challah recommended) Brioche or challah provide rich flavors and a soft texture.
  • 8 large large eggs Provides a custard-like base and adds protein.
  • 2 cups milk Use whole, almond, or low-fat milk as per dietary preference.
  • 1/2 cup heavy cream Adds creaminess to the dish.
  • 1/2 cup sugar Can be substituted with a healthier sweetener.
  • 1 tablespoon vanilla extract Enhances the flavor of the casserole.
  • 1 teaspoon ground cinnamon Adds warmth and spice.
  • 2 cups fresh blueberries The star ingredient, packed with health benefits.
  • 2 tablespoons butter For greasing the dish and dotting on top.
  • N/A N/A powdered sugar For dusting on top before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
  2. Cut the bread into cubes and place half of it in the greased baking dish. Sprinkle half of the blueberries on top.
Make the Mixture
  1. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until well combined.
  2. Pour half of the egg mixture over the bread and blueberries in the dish. Add the remaining bread and blueberries, followed by the rest of the egg mixture.
Chill and Bake
  1. Cover the dish and refrigerate for at least 2 hours, or overnight.
  2. Remove the dish and let it sit at room temperature for 30 minutes. Dot the top with butter pieces and bake for 45-50 minutes or until set and golden brown.
Serve
  1. Let it cool slightly before dusting with powdered sugar and serve warm.

Notes

To make it healthier, use whole grain bread for added fiber. Consider almond milk or coconut milk for a dairy-free version. Store leftovers in an airtight container for up to three days.