Blueberry French Toast Casserole
Blueberry French Toast Casserole is an easy weekend breakfast bursting with blueberries, layered with rich maple custard infused brioche bread.
Servings: 6 servings
Ingredients
French Toast Casserole
- 1 loaf brioche bread (14 to 16-ounce loaf) cut into 2.5-inch cubes
- 400 grams fresh blueberries *divided, more as needed
- 6 large eggs room temperature and lightly beaten
- 480 grams whole milk room temperature
- 120 grams heavy cream
- 50 grams granulated sugar
- 3 tablespoons maple syrup *more for serving
- 1/2 teaspoon vanilla bean paste or pure vanilla extract
- 2 teaspoons ground cinnamon
Cinnamon Sugar Topping
- 100 grams granulated sugar
- 32 grams all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 42 grams unsalted butter melted
Instructions
French Toast Casserole
- Butter a 9x13-inch casserole dish or gratin pan.
- Place brioche pieces in the baking pan, layering generously with 3/4 of the total blueberries.
- In a medium bowl, mix the sugar, cinnamon, vanilla, and maple syrup together. Mix in the beaten eggs.
- Slowly pour in the milk and cream, mixing until well combined.
- Pour or spoon the custard mixture over the bread and blueberries, making sure to coat all of the bread.
Cinnamon Sugar Topping
- Stir together the sugar, flour, cinnamon and nutmeg in a small bowl. Add the melted butter and mix lightly to make a sugary crumble.
- Sprinkle the crumble over the casserole and top with the remaining blueberries.
Soak the Casserole
- Cover the casserole with plastic wrap and chill for at least 1 hour in the fridge. Or refrigerate overnight. This soaking step, allows the bread to absorb the custard.
Bake Blueberry French Toast
- While the casserole is chilling, preheat the oven to 350℉ (180℃).
- Remove casserole from the fridge, discard plastic wrap. Place the casserole on the middle rack of the oven and bake for 45-50 minutes. The bread and topping should be puffed and golden brown with a slight crunchiness on the edges. The blueberries will be juicy and bubbling.
- Serve warm with a drizzle of maple syrup and a little whipped cream.