Quick Blueberry French Toast Casserole
A delightful and easy-to-make casserole featuring custard-soaked bread and fresh blueberries, perfect for brunch or family gatherings.
Ingredients
Main Ingredients
- 1 loaf loaf of bread (preferably a day or two old) Any type of bread can be used, such as brioche or sourdough.
- 4 pieces eggs
- 2 cups milk
- 1/2 cup sugar Adjust to taste.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 cups fresh blueberries Can substitute with raspberries or sliced strawberries.
- to taste Butter (for greasing the baking dish)
- to taste Powdered sugar (for serving, optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter.
- Cube the bread into bite-sized pieces and layer half of it in the bottom of the prepared baking dish.
- In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon.
- Pour half of this mixture over the bread cubes to start soaking them.
- Generously sprinkle the fresh blueberries over the soaked bread, then repeat with the remaining bread cubes.
- Pour the rest of the egg mixture on top, ensuring every piece of bread is coated.
- Allow the mixture to rest for about 15 minutes for proper absorption.
Baking
- Bake in the preheated oven for 30-35 minutes until it’s golden brown and set in the center.
- Serve warm, dusted with powdered sugar if desired.
Notes
Store leftovers in the fridge for up to three days or freeze for up to two months. To reheat, use a microwave or a 350°F oven.