Ingredients
8–10 cups cubed stale bread (challah, brioche, or French baguette)
2 cups fresh or frozen blueberries
8 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
For the Optional Crumb Topping:
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces
Instructions
Step 1: Grease a 9×13 inch baking dish. Evenly spread the cubed bread in the prepared dish.
Step 2: Scatter the blueberries over the bread cubes, distributing them evenly.
Step 3: In a large bowl, whisk together the eggs, whole milk, heavy cream, 1/2 cup brown sugar, vanilla extract, 1 teaspoon cinnamon, and salt until well combined and the sugar is dissolved.
Step 4: Pour the egg mixture evenly over the bread and blueberries. Gently press down on the bread with a spatula to ensure all cubes are submerged and soaking up the custard.
Step 5: Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, or preferably overnight.
Step 6: The next morning, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator about 30 minutes before baking.
Step 7: Prepare the optional crumb topping: In a small bowl, combine the flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and cold butter. Mix with your fingertips or a pastry blender until crumbly. Sprinkle this topping evenly over the casserole.
Step 8: Bake, uncovered, for 45-55 minutes, or until the top is golden brown, the edges are bubbly, and a knife inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
Step 9: Let the casserole cool for 10-15 minutes before serving. Dust with powdered sugar and serve with maple syrup, if desired.
Notes
For best results, use stale bread so it can absorb the custard more effectively without becoming mushy. You can prepare this casserole up to 24 hours in advance. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 32g
- Sodium: 330mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 160mg
Keywords: overnight french toast, blueberry french toast, french toast casserole, breakfast casserole, blueberry breakfast, easy breakfast, brunch recipe, make-ahead breakfast, sweet breakfast
