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Discover the joy of breakfast with this Blueberry Bliss French Toast Casserole, a delightful twist on a classic dish that combines the sweetness of fresh blueberries with the rich, custardy goodness of challah or brioche bread. This easy-to-make casserole is perfect for brunches, holiday gatherings, or even a cozy family breakfast. Imagine waking up on a Sunday morning, the aroma of baked goods filling your kitchen, and a dish that requires minimal effort but delivers maximum satisfaction. With its make-ahead capabilities, you can enjoy a stress-free morning while treating your loved ones to something truly special.

Blueberry French Toast Casserole

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Ingredients
  

1 loaf of challah bread (or brioche), cut into 1-inch cubes

2 cups fresh blueberries (or frozen, thawed)

6 large eggs

2 cups whole milk

1 cup heavy cream

1/2 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/4 cup powdered sugar (for garnish)

Butter or non-stick spray (for greasing the baking dish)

Optional: whipped cream and fresh mint for serving

Instructions
 

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray to prevent sticking.

    Arrange the Bread: Place half of the cubed challah or brioche evenly in the bottom of the prepared baking dish. Sprinkle half of the blueberries over the bread.

      Mix the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, ground cinnamon, nutmeg, and salt until fully combined.

        Layer the Casserole: Pour half of the egg mixture over the bread and blueberries in the baking dish. Add the remaining bread cubes and sprinkle the rest of the blueberries on top. Finally, pour the remaining egg mixture over the top, pressing down gently to ensure all the bread is soaked.

          Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This will allow the bread to soak up the custard.

            Bake: When ready to bake, remove the casserole from the refrigerator while preheating the oven. Once the oven is at 350°F (175°C), uncover the casserole and bake for about 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

              Cool and Serve: Let the casserole cool for about 10 minutes before cutting into squares. Dust with powdered sugar and serve warm, with whipped cream and fresh mint, if desired.

                Prep Time: 20 minutes | Total Time: 1 hour 10 minutes (plus additional refrigeration) | Servings: 8-10