Description
This Overnight Blueberry French Toast Casserole is a delightful, make-ahead breakfast perfect for busy mornings or special brunches. Featuring cubes of day-old French bread soaked in a rich custard with fresh or frozen blueberries and warm spices, it bakes up golden and topped with a buttery crumbly topping. Easy to prepare the night before, this classic American breakfast casserole offers a perfect balance of sweet, creamy, and fruity flavors with a tender, custardy texture.
Ingredients
Scale
Base
- 1 loaf day old French bread, cut into 1 inch cubes (about 12 to 14 cups)
- 1 1/2 cups fresh or frozen blueberries
Custard
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping
- 1/4 cup all purpose flour
- 1/4 cup light brown sugar
- 1/4 cup cold unsalted butter, cubed
Other
- 2 tablespoons unsalted butter, melted (for greasing the baking dish)
Instructions
- Prepare the Baking Dish: Grease a 9×13 inch baking dish thoroughly with melted unsalted butter to prevent sticking and add flavor.
- Layer the Bread and Blueberries: Spread half of the cubed bread evenly in the prepared baking dish. Sprinkle half of the blueberries over the bread. Add the remaining bread cubes on top and then the remaining blueberries, creating two layers of bread and berries.
- Make the Custard Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well combined.
- Soak the Bread: Pour the custard evenly over the layered bread and berries. Gently press down on the bread with a spatula or your hands to help absorb the custard fully. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight to allow flavors to meld and the bread to soften.
- Prepare the Topping: When ready to bake, preheat the oven to 350°F (175°C). In a small bowl, combine the flour and light brown sugar for the topping. Using a pastry cutter or your fingers, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
- Bake the Casserole: Remove the casserole from the refrigerator and evenly sprinkle the crumb topping over it. Bake uncovered in the preheated oven for 45 to 55 minutes, until the custard is set in the center, and the top is golden brown and crisp.
- Cool and Serve: Let the casserole cool for about 10 minutes before slicing. Serve warm with optional maple syrup or a dusting of powdered sugar for added sweetness.
Notes
- Frozen blueberries can be used directly without thawing to prevent excess moisture from making the casserole soggy.
- For a brighter, more complex flavor, add 1 tablespoon of freshly grated lemon zest to the custard mixture before soaking the bread.
- Serve with maple syrup or a light dusting of powdered sugar for added sweetness and presentation.
