Baked Blueberry French Toast (Printable Version)

Delightful baked French toast with bursts of fresh blueberries and a hint of vanilla.

# What You'll Need:

→ Bread Base

01 - 1 loaf brioche or challah bread (about 1 pound), cut into 1 inch cubes
02 - 2 cups fresh or frozen blueberries

→ Custard Mixture

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon salt

→ Topping

10 - 1/4 cup unsalted butter, melted
11 - 1/4 cup brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup chopped pecans or almonds, optional
14 - Powdered sugar for dusting, optional

# Directions:

01 - Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Arrange half the bread cubes evenly in the prepared dish. Scatter half the blueberries over the bread layer. Repeat with remaining bread and blueberries.
03 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
04 - Pour the custard mixture evenly over the bread and blueberries, pressing gently to ensure all bread cubes are thoroughly saturated.
05 - Cover the baking dish and refrigerate for at least 30 minutes, or preferably overnight for optimal flavor absorption.
06 - Preheat oven to 350°F.
07 - In a small bowl, mix melted butter, brown sugar, cinnamon, and nuts if using. Sprinkle the mixture evenly over the casserole surface.
08 - Bake uncovered for 40 to 45 minutes until the casserole is puffed and golden brown. If browning too quickly, tent loosely with aluminum foil.
09 - Allow the casserole to stand for 10 minutes before serving. Dust with powdered sugar if desired.

# Expert Tips:

01 -
  • It's the rare dish that tastes indulgent but actually comes together with minimal fuss—your hands-on time is maybe twenty minutes.
  • The overnight soak means every bite gets that custard-soaked richness without any dry patches, a trick that changed my casserole game forever.
  • You can make it the evening before and just pop it in the oven while coffee brews, which feels like a small miracle on busy mornings.
02 -
  • The overnight refrigeration isn't optional—it's what prevents a soggy bottom layer and ensures even custard distribution throughout every bite.
  • Frozen blueberries truly outperform fresh ones here because they release their juice during baking rather than before, keeping your casserole from becoming a berry soup.
03 -
  • Use day-old bread if possible—it absorbs custard more evenly than fresh bread, which can get waterlogged in spots.
  • Don't skip the 10-minute resting period after baking; it's the difference between slices that hold together and ones that fall apart when you plate them.
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