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Blueberry French Toast Casserole

Blueberry French Toast Casserole

iamwinfred
This Blueberry French Toast Casserole is a rich, custardy breakfast bake made with buttery brioche bread, plump juicy blueberries, and a silky vanilla-lemon custard. It comes together the night before, so all you have to do in the morning is pop it in the oven and let the smell of a bakery fill your home. Perfect for Easter morning, holiday brunches, or any time you want a showstopping breakfast with almost zero morning effort.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 380 kcal

Equipment

  • 9x13-inch baking dish Glass or ceramic recommended for even heat distribution
  • Large mixing bowl For whisking the custard
  • Balloon whisk
  • Cutting board
  • Serrated knife For cubing the brioche without crushing it
  • Microplane or fine grater For zesting the lemon
  • Measuring cups and spoons
  • Plastic wrap or aluminum foil For covering the casserole during overnight refrigeration
  • Oven mitts
  • Fine mesh sieve or sifter For dusting powdered sugar over finished casserole

Ingredients
  

  • 1 loaf brioche bread approximately 16 oz; cut into 1-inch cubes; slightly stale or dried-out bread works best
  • 2 cups blueberries about 300g; fresh or frozen — do not thaw if using frozen
  • 6 large eggs
  • 2 cups whole milk 480ml; do not substitute with reduced-fat milk
  • 1/2 cup heavy cream 120ml
  • 1/3 cup granulated sugar 65g
  • 1 tsp vanilla extract pure vanilla extract preferred
  • 1 tsp lemon zest from approximately 1 medium lemon; finely grated

For Serving

  • powdered sugar for dusting; amount to taste

Instructions
 

  • Cut the brioche loaf into 1-inch cubes using a serrated knife. If the bread is very fresh, leave the cubes out for 20 to 30 minutes to dry slightly — stale bread absorbs custard better without turning mushy.
  • In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and lemon zest for about 60 seconds until fully combined and smooth with no streaks of yolk remaining.
  • Lightly coat the inside of a 9x13 inch baking dish with butter or non-stick cooking spray, covering the sides and corners as well as the bottom to prevent sticking.
  • Spread the brioche cubes in an even layer in the prepared baking dish, then scatter the blueberries evenly over the top, gently pressing some of them down between the bread cubes.
  • Slowly pour the custard mixture evenly over the bread and blueberries, then press the bread down with the back of a spoon to ensure maximum contact with the liquid. Let sit for 5 minutes, then press down once more.
  • Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or ideally overnight (8 to 12 hours) for the best texture and flavor.
  • Remove the casserole from the refrigerator 30 minutes before baking to take the chill off, then preheat your oven to 350°F (175°C).
  • Remove the cover and bake on the center rack for 45 to 55 minutes, until the top is golden brown and the center has just a slight jiggle. If the top browns too quickly, tent loosely with foil and continue baking until set.
  • Let the casserole rest for 5 to 10 minutes out of the oven, then dust generously with powdered sugar using a fine mesh sieve and serve warm directly from the baking dish.

Notes

  • Use slightly stale bread: Day-old or dried-out brioche absorbs the custard much better than fresh bread and gives you a creamier, more even texture throughout.
  • Overnight soak is best: A minimum 4-hour soak is workable, but overnight (8 to 12 hours) gives the richest, most custard-like result with no dry patches.
  • Do not thaw frozen blueberries: Add them straight from frozen to prevent excessive color bleeding into the custard during the soak period.
  • Bread substitutes: Challah is the best swap for brioche. French bread, Texas toast, or thick-cut sourdough also work — just make sure they are slightly stale first.
  • Dairy-free option: Replace the whole milk and heavy cream with full-fat canned coconut milk for a dairy-free version with a subtle coconut flavor.
  • Add a streusel topping: Mix 1/4 cup each of flour, brown sugar, and cold cubed butter with 1 tsp cinnamon until crumbly, then scatter over the top before baking for a crunchy golden crust.
  • Cream cheese variation: Drop small spoonfuls of softened cream cheese over the bread before adding the custard for a rich, cheesecake-like flavor running through the casserole.
  • Storage: Cover and refrigerate leftovers for up to 3 days. Reheat covered in a 325°F oven for 15 to 20 minutes, or microwave individual portions on medium power for 60 to 90 seconds.
  • Freezing: Cool completely, cut into portions, wrap individually in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Tent if browning too fast: Every oven varies — if the top is deeply golden before 45 minutes, cover loosely with aluminum foil and continue baking until the center is just set.

Nutrition

Serving: 1ServingCalories: 380kcalCarbohydrates: 45gProtein: 11gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 175mgSodium: 280mgPotassium: 210mgFiber: 2gSugar: 20gVitamin A: 12IUVitamin C: 8mgCalcium: 15mgIron: 11mg
Keyword blueberry french toast casserole, brioche french toast bake, Easter breakfast, make ahead breakfast casserole, overnight french toast casserole
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