There’s nothing quite like the comforting taste of a homemade breakfast casserole to start your day off right, and the Blueberry French Toast Casserole is no exception. Bursting with juicy blueberries and a creamy custard flavor, this dish is a delightful twist on a classic morning favorite. Whether you’re hosting brunch or looking for a scrumptious family breakfast, this casserole is sure to impress!

Growing up, Sunday mornings were reserved for leisurely family brunches. My mom would always whip up something special, and this casserole frequently made an appearance. I vividly remember the sweet aroma filling our kitchen and the smiles it brought to the table. It quickly became a cherished tradition, one I’ve continued with my own family. The nostalgia and love baked into this dish make every bite more than just a breakfast treat; it’s a slice of cherished memories.

Why You’ll Love This Recipe

This casserole is a perfect blend of convenience and flavor. The make-ahead option allows for easy hosting, and who can resist waking up to a breakfast that’s ready to pop in the oven? The balance of sweet blueberries with the creamy custard-soaked bread offers a unique texture. Plus, this recipe is highly customizable, whether you prefer to add a touch of lemon zest for brightness or swap out the fruit entirely for a different twist.

Ingredients Notes

When gathering the ingredients, opt for slightly stale bread as it absorbs the custard better. Fresh or frozen blueberries can be used – just ensure that frozen ones are thawed beforehand. Whole milk is recommended for a richer taste, but you can substitute with almond milk if there’s a dairy preference. A sprinkle of cinnamon adds warmth, while a splash of vanilla extract enhances the overall flavor.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray, ensuring even coverage to prevent sticking.

Step 2

Cut your chosen bread into cubes, roughly one inch in size. Arrange half of the bread cubes evenly in the prepared baking dish.

Step 3

In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until well combined. Pour half of this custard mixture over the bread cubes.

Step 4

Scatter blueberries over the bread, saving a handful for later. Add the remaining bread cubes, followed by the rest of the custard mixture, ensuring the bread is fully coated.

Step 5

Top with the reserved blueberries. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until the top is golden and the casserole is puffed.

Storage Options

Once cooled, cover the casserole tightly with plastic wrap or transfer to a sealed container. Store in the refrigerator for up to 3 days. For freezing, wrap individual slices in plastic and place in a freezer bag, lasting up to 2 months. To reheat, thaw first if frozen, then warm in a 350°F (175°C) oven until heated through.

Variations & Substitutions

Explore different flavors by substituting blueberries with raspberries or diced apples. Sneak in nutritional value by adding a spoonful of chia seeds or flaxseeds to the custard. For a gluten-free version, choose your favorite gluten-free bread. To make it vegan, use plant-based milk and a vegan egg substitute like flax eggs.

Serving Suggestions

Serve this casserole warm, drizzled with maple syrup or a dollop of fresh whipped cream. It’s perfect for holiday gatherings or a special Sunday brunch. Pair it with Scrambled Eggs and bacon for a complete breakfast feast or alongside a fresh fruit salad for a lighter option.

Frequently Asked Questions

Can I prepare this casserole the night before? Absolutely! Assembling the casserole the night before is a fantastic way to save time. Simply cover and refrigerate overnight, then bake as directed. This allows the bread to fully absorb the custard, enhancing flavor and texture.

What type of bread works best for this recipe? Any sturdy bread like French, sourdough, or challah works well due to its ability to hold the custard without becoming overly mushy. Stale bread is preferable as it absorbs the custard mixture more effectively, but fresh can work in a pinch.

Is it possible to make a smaller portion? Yes, if you’re catering to fewer people, halve the recipe and use a smaller baking dish. Adjust the cooking time slightly, keeping a close eye as it may bake faster than the full version.

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