Description
A dreamy blend of blueberry and custard-soaked bread, baked to perfection for a gooey breakfast delight.
Ingredients
Scale
- 1 loaf French bread or challah, torn into bite-sized pieces
- 2 cups fresh blueberries (or frozen, tossed with flour)
- 6 large eggs
- 2 cups whole milk (or milk alternative/buttermilk)
- 1 cup granulated sugar (or honey/maple syrup)
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 cup maple syrup
Instructions
- Prepare the Bread: Tear the bread into bite-sized pieces and place them in a greased 9×13 inch baking dish.
- Mix the Custard: Whisk together eggs, milk, sugar, vanilla extract, cinnamon, and maple syrup in a large bowl.
- Layer the Blueberries: Sprinkle half of the blueberries over the bread, pour the custard mixture on top, pressing down lightly. Add the remaining blueberries on top.
- Refrigerate Overnight: Cover with foil and refrigerate for at least 4 hours, ideally overnight.
- Bake the Casserole: Preheat the oven to 350°F (175°C) and bake uncovered for 45-55 minutes until golden brown.
- Serve with Flair: Allow to cool for 10 minutes, then dust with powdered sugar, drizzle with maple syrup, or top with whipped cream.
Notes
For a savory touch, serve with sautéed greens or breakfast meats. Leftovers can be stored in the refrigerator for up to 3 days or frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 280mg
Keywords: blueberry casserole, french toast, brunch recipe, family recipe, overnight casserole