Blueberry French Toast Casserole

Blueberry French Toast Casserole is the ultimate breakfast or brunch dish—easy to make, indulgent, and bursting with fresh fruit. This dish combines the comfort of traditional French toast with the convenience of a casserole, making it perfect for serving a crowd or prepping ahead for a busy morning. Layers of soft, custardy bread are infused with a sweet and tangy blueberry filling, then baked to golden perfection. The result is a beautiful, decadent casserole that’s crispy on top, tender on the inside, and filled with pockets of juicy blueberries. Whether you serve it for a holiday breakfast, a weekend brunch, or a special occasion, this casserole is sure to impress and satisfy everyone at the table.

Ingredients:

For the Casserole:

• 1 loaf (about 10-12 slices) day-old French bread or challah, cubed
• 1 1/2 cups fresh blueberries (or frozen, thawed)
• 8 large eggs
• 2 cups whole milk
• 1/4 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Blueberry Sauce (optional but recommended):

• 1 cup fresh blueberries (or frozen, thawed)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)
• 1/4 cup water

For the Topping:

• 1 tablespoon unsalted butter, cubed
• 2 tablespoons light brown sugar (optional)
• Powdered sugar, for dusting (optional)

Instructions:

1. Prepare the Casserole:
   • Grease a 9×13-inch baking dish with butter or non-stick spray. Layer the cubed bread evenly in the baking dish.
   • Sprinkle the fresh blueberries over the bread cubes, distributing them evenly throughout.
2. Make the Custard:
   • In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt. Whisk until smooth and fully combined.
   • Pour the custard mixture evenly over the bread and blueberries, making sure all the bread cubes are soaked in the mixture. Gently press down on the bread with a spatula to ensure it absorbs the custard.
   • Cover the casserole with plastic wrap or aluminum foil and refrigerate for at least 1 hour (or overnight, for maximum flavor and convenience). This will allow the bread to soak up the custard and become soft and custardy.
3. Prepare the Blueberry Sauce (optional):
   • In a small saucepan, combine 1 cup of blueberries, granulated sugar, lemon juice, cornstarch (if using), and water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, about 5-7 minutes.
   • If you prefer a chunky sauce, leave it as is. For a smoother consistency, you can use a whisk or immersion blender to puree it. Set aside to cool slightly.
4. Bake the Casserole:
   • Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 10-15 minutes while the oven preheats.
   • Dot the top of the casserole with cubed butter and sprinkle with light brown sugar if desired, for added sweetness and crunch.
   • Bake the casserole for 40-45 minutes, or until the top is golden brown and the custard is set. If the top starts to brown too quickly, you can cover the casserole with foil and continue baking until fully cooked.
5. Serve:
   • Let the casserole cool for about 5 minutes before serving. Drizzle the blueberry sauce over individual servings or serve it on the side. Dust with powdered sugar for an extra touch of sweetness, if desired.