Quick Blueberry French Toast Casserole
Bake this Quick Blueberry French Toast Casserole in under one hour. Juicy berries, buttery brioche, and vanilla custard make it a crowd-pleasing, simple brunch dish.
Ingredients
Main ingredients
- 1 large loaf brioche or challah, about 16 ounces, cut into 1 inch cubes Use day old if possible for better texture.
- 2 cups fresh blueberries or frozen blueberries without thawing Frozen blueberries can be used straight from the freezer.
- 6 large eggs
- 1 cup half and half Such as Land O Lakes.
- 1.5 cups whole milk Almond milk or oat milk also work for dairy free.
- 1/3 cup pure maple syrup or 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract Nielsen Massey is lovely.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 tablespoons unsalted butter, melted Plus more for the dish.
- 1 teaspoon finely grated lemon zest Optional bright note.
- 6-8 ounces cream cheese, cut into small cubes Optional rich swirl.
- powdered sugar, extra berries, and warm maple syrup For topping after baking.
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Butter a 9 by 13 inch baking dish.
- Cut the brioche (or challah) into 1 inch cubes. If the bread is very fresh, spread the cubes on a sheet pan and toast in the oven for 5 to 7 minutes until lightly dry.
- Scatter half the bread cubes in the buttered dish. Sprinkle on half the blueberries. If using, dot half the cubes of cream cheese over the bread. Repeat with remaining bread, blueberries, and cream cheese.
Custard Preparation
- In a large bowl, whisk the eggs until smooth. Then, add half and half, milk, maple syrup or sugar, vanilla, cinnamon, salt, and lemon zest if using. Whisk until uniform and slightly frothy.
- Pour the custard evenly over the prepared bread. Press down gently with a spoon to soak the cubes. Let it stand for 5 to 10 minutes.
Baking
- Drizzle melted butter over the top and sprinkle with granulated sugar for a delicate crust.
- Bake for 35 to 40 minutes until golden brown with a slight jiggle in the center. If needed, tent with foil to avoid over-browning.
- Allow to rest for 5 to 10 minutes before slicing. Dust with powdered sugar, add extra blueberries, and serve with warm maple syrup.
Notes
Tips: Use day-old bread for better texture. Mix whole milk and half-and-half for best custard. Keep berry pockets juicy by tossing blueberries with sugar before baking.