Description
This decadent Blueberry French Toast Casserole is the ultimate make-ahead weekend breakfast. By soaking cubes of buttery challah or brioche bread in a rich vanilla-cinnamon custard overnight, you ensure every bite is creamy, flavorful, and perfectly cooked. Studded with fresh blueberries and topped with a crunchy pecan-brown sugar streusel, this gourmet brunch dish is a guaranteed crowd-pleaser that allows you to enjoy a stress-free morning while hosting guests or treating your family to a special meal.
Ingredients
1 loaf (1 pound) challah or brioche bread, cut into 1-inch cubes
2 cups fresh blueberries
8 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup chopped pecans
Instructions
Cut bread into 1-inch cubes and place into a greased 9×13 inch baking dish.
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg.
Pour the custard mixture evenly over the bread cubes, pressing down with a spatula to ensure full absorption.
Distribute fresh blueberries throughout the mixture.
Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F (175°C).
Combine the melted butter, brown sugar, and pecans; sprinkle over the casserole.
Bake covered with foil for 30 minutes.
Remove foil and bake for an additional 15-20 minutes until golden and puffed.
Notes
Letting the casserole soak overnight provides the best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or a toaster oven.
- Prep Time: 15
- Cook Time: 50
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 185mg