Blueberry French Toast Casserole: Easy 5-Step Cozy Breakfast

Scale

1. 1 loaf brioche or challah bread, cubed (about 10 cups)

2. 1 ½ cups fresh or frozen blueberries

3. 8 large eggs

4. 2 cups whole milk

5. ½ cup heavy cream

6. ⅓ cup granulated sugar

7. ¼ cup maple syrup

8. 1 tablespoon vanilla extract

9. 1 teaspoon ground cinnamon

10. ½ teaspoon salt

11. ½ cup brown sugar

12. ¼ cup all-purpose flour

13. ½ cup cold butter, cubed

14. 1 teaspoon cinnamon

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1. Lightly butter a 9×13-inch baking dish. Add cubed bread and scatter blueberries evenly.

2. In a large bowl, whisk together eggs, milk, cream, sugar, maple syrup, vanilla, cinnamon, and salt.

3. Pour the custard mixture over the bread and gently press it down to soak.

4. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

5. Combine brown sugar, flour, butter, and cinnamon for the topping, then sprinkle over before baking.

6. Bake uncovered at 350°F (175°C) for 45–50 minutes until golden and puffed.

7. Let cool slightly and serve warm with maple syrup or powdered sugar.

1. Use day-old brioche or challah bread for the best texture.

2. Substitute other berries like raspberries or blackberries if desired.

3. Store leftovers in an airtight container for up to 3 days; reheat before serving.

4. Add dollops of cream cheese for a rich, tangy variation.