Quick Blueberry French Toast Casserole
This comforting casserole features buttery bread, juicy blueberries, and a soft custard, making it a perfect choice for brunch or dessert.
Ingredients
Main Ingredients
- 1 pound day-old French bread or challah, cut into 1-inch cubes Slightly stale bread soaks up the custard without getting soggy.
- 2 cups fresh or frozen blueberries Fresh bursts; frozen give an even, jewel-toned drizzle.
- 6 large eggs The backbone of the custard.
- 2 cups whole milk or unsweetened almond milk Almond milk keeps this a lighter option.
- 1/3 cup pure maple syrup plus extra for serving Natural sweetness and that cozy maple aroma.
- 2 teaspoons pure vanilla extract Small addition, big comfort.
- 1 teaspoon ground cinnamon Warms the whole bake.
- 1 pinch salt Brightens flavors.
- 2 tablespoons melted butter For richness and a golden top.
Optional Toppings
- to taste Greek yogurt, whipped cream, or a handful of toasted almonds For added crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little butter.
- Toss the bread cubes and blueberries in the baking dish so they’re evenly distributed.
- In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, salt, and melted butter until silky and smooth.
- Pour the custard evenly over the bread and berries, pressing lightly so the liquid soaks into the cubes.
- Let it sit for 5 minutes or refrigerate for up to 30 minutes for a deeper soak.
- Bake for 35–40 minutes until the top is puffed and golden and a knife inserted in the center comes out mostly clean.
- Let it rest for 10 minutes before serving.
Notes
Make-ahead: Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. For leftovers, store in an airtight container for up to 3 days, or freeze individual portions wrapped tightly for up to 2 months.