Overnight Blueberry French Toast Casserole
A delightful and easy-to-make breakfast casserole infused with juicy blueberries, perfect for family gatherings and brunch.
Ingredients
Main Ingredients
- 1 loaf 1 loaf of bread (about 1 pound) Choose day-old brioche or challah for the best texture.
- 2 cups 2 cups of milk Whole milk for creaminess; can use non-dairy alternatives.
- 4 large 4 large eggs Binding agents for a rich texture.
- 1 cup 1 cup of fresh blueberries Frozen blueberries can be used if fresh are not available.
- 1/4 cup 1/4 cup of granulated sugar For sweetness.
- 1 teaspoon 1 teaspoon of vanilla extract Adds flavor.
- 1 teaspoon 1 teaspoon of cinnamon Provides warmth.
- 1 pinch Pinch of salt
Instructions
Preparation
- Gather all ingredients and preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or casserole.
Bread Preparation
- Slice the loaf of bread into 1-inch thick cubes and spread them evenly in the prepared dish.
Custard Mixture
- In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
Combine
- Sprinkle the fresh blueberries over the bread cubes, then pour the custard mixture over the top, ensuring all areas are coated.
- Cover the dish with plastic wrap and refrigerate overnight.
Baking
- The following morning, remove the dish from the refrigerator, uncover, and bake for 45-55 minutes until the top is golden and puffy.
Serving
- Allow it to cool slightly before cutting into squares. Serve hot, drizzled with maple syrup, or with whipped cream.
Notes
Make it Halal-friendly by substituting cow's milk with plant-based options. Ensure to soak the bread adequately overnight for best absorption. Store leftovers tightly covered in the refrigerator for up to 3 days.