Description
Indulge in the delightful flavors of this Blueberry French Toast Casserole for breakfast or brunch. With a hint of cinnamon and a burst of fresh blueberries, this easy-to-make dish is perfect for feeding a crowd.
Ingredients
Bread Mixture:
- 1 loaf (about 14 oz) French bread, cut into 1-inch cubes
- 1½ cups fresh or frozen blueberries
- 8 large eggs
- 2¼ cups milk
- ½ cup heavy cream
- ⅓ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons butter, melted
Topping (optional):
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup cold butter, cut into small pieces
Instructions
- Prepare Bread Mixture: Grease a 9×13-inch baking dish. Layer half of the bread cubes, half of the blueberries, then the remaining bread and blueberries in the dish.
- Mix Egg Mixture: Whisk together eggs, milk, cream, maple syrup, vanilla, cinnamon, and salt. Pour over the bread mixture, pressing down gently. Refrigerate overnight or for at least 4 hours.
- Prepare Topping: Combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Refrigerate until ready to bake.
- Bake: Preheat oven to 350°F (175°C). Sprinkle topping over casserole, drizzle with melted butter, and bake uncovered for 45-50 minutes. Cool for 10 minutes before serving.
Notes
- For a dairy-free version, substitute almond milk and coconut cream.
- Serve with extra maple syrup or powdered sugar if desired.
