Blueberry Bliss French Toast Casserole

$To make Blueberry French Toast Casserole, gather these ingredients: - 1 loaf of day-old brioche or challah bread, cut into 1-inch cubes - 2 cups fresh blueberries, rinsed and drained - 6 large eggs, at room temperature - 1 ½ cups whole milk, warmed - ¼ cup pure maple syrup - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - A pinch of sea salt - 2 tablespoons unsalted butter, melted and slightly cooled - Powdered sugar for dusting (optional) When choosing blueberries, look for bright colors. The berries should be firm and plump. Avoid any that are soft or have wrinkles. Fresh blueberries should smell sweet and fruity. If you find any green or unripe berries, skip them. They won’t taste as good in your casserole. If you can't find brioche or challah, use other breads. French bread or sourdough works well. You can even try whole wheat or gluten-free bread. Just ensure the bread is sturdy enough to hold the egg mixture. The key is to use day-old bread, as it soaks up flavors better. {{ingredient_image_2}} First, I preheat my oven to 350°F (175°C). This step is key for even cooking. Next, I grab a 9x13-inch baking dish and lightly grease it with butter. You can also use cooking spray if you prefer. This helps the casserole come out easily after baking. In a large mixing bowl, I crack six large eggs. I let them sit at room temperature for best results. Then, I add 1 ½ cups of warmed whole milk. This warms up the eggs and helps mix well. Next, I pour in ¼ cup of pure maple syrup and 1 teaspoon of pure vanilla extract. These add sweetness and flavor. I also add 1 teaspoon of ground cinnamon and a pinch of sea salt. Using a whisk, I mix everything until it is smooth. This mixture will soak into the bread and blueberries later. Now, I start layering. I take half of my cubed brioche or challah bread and spread it evenly in the prepared dish. It’s important to cover the bottom well. Then, I sprinkle half of the fresh blueberries over the bread. This gives bursts of flavor in every bite. After that, I carefully pour half of the egg mixture over the bread and blueberries. I want to make sure every piece is soaked. Next, I repeat the process. I add the rest of the cubed bread, followed by the remaining blueberries. Finally, I pour the last of the egg mixture over the top. To finish, I drizzle two tablespoons of melted butter evenly over everything. This adds richness and flavor to the casserole. Soaking your casserole overnight helps the bread absorb the egg mix. I recommend using day-old bread for the best texture. Cut the bread into 1-inch cubes to ensure even soaking. Once layered in the dish, pour the egg mixture over the bread. Cover the dish tightly and chill it overnight. This adds flavor and makes baking easier. To bake perfectly, preheat your oven to 350°F (175°C). Bake the casserole for about 30 minutes covered with foil. Remove the foil and bake for another 15-20 minutes. Look for a golden brown top. The center should feel firm when touched. If it jiggles, give it more time. Always allow the casserole to cool for about 10 minutes before slicing. Serve warm slices on individual plates for a lovely presentation. Add a dusting of powdered sugar for a sweet touch. A drizzle of maple syrup elevates the dish. You can also garnish with extra blueberries for color and flavor. This dish is perfect for brunch or a cozy breakfast! Pro Tips Use Day-Old Bread: Day-old brioche or challah absorbs the custard mixture better, giving you a richer flavor and texture. Overnight Soak: For the best results, refrigerate the casserole overnight. This allows the flavors to meld beautifully and ensures a soft, custardy center. Fresh Blueberries: Using fresh blueberries adds a burst of flavor and natural sweetness. Frozen blueberries can be used, but they may release more moisture. Serving Suggestions: Serve with additional maple syrup or whipped cream for an indulgent touch. Fresh mint leaves can also add a pop of color! {{image_4}} You can change the flavor by adding other fruits or nuts. Strawberries, raspberries, or bananas work well. Just slice them and sprinkle them in layers like the blueberries. If you like nuts, try walnuts or pecans. Chop them up and add them for a nice crunch. This will make your casserole unique and tasty. To make this casserole vegan, swap out the eggs and milk. Use a plant-based milk like almond or coconut. For eggs, use flax eggs or a commercial egg replacer. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. Your casserole will still taste great and be friendly for all diets. If you need a gluten-free option, choose gluten-free bread. You can find many types in stores now. Just make sure it is fresh and soft to get the best texture. Check for gluten-free oats as a topping if you want a unique twist. Your casserole will still be delicious and safe to eat for those who avoid gluten. To reheat leftover Blueberry French Toast Casserole, preheat your oven to 350°F (175°C). Place your casserole in an oven-safe dish. Cover it loosely with foil to keep it from drying out. Bake for about 20 minutes or until it's warm throughout. You can also use a microwave for quick reheating. Just cut a slice and warm it for about 1-2 minutes. If you want to freeze the casserole, let it cool completely first. Cut it into individual portions. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. This way, you can pull out just what you need. It will keep well in the freezer for up to three months. When you are ready to eat, thaw it overnight in the fridge before reheating. The Blueberry French Toast Casserole will last in the fridge for about 3-4 days. Store it in an airtight container to keep it fresh. Always check for any signs of spoilage before eating. If it looks or smells off, it’s best to discard it. Following these best practices helps you enjoy your delicious casserole safely. Yes, you can use frozen blueberries. They work well in this casserole. Just be sure to thaw and drain them first. This step helps keep the bread from getting too soggy. If you like, you can add a bit more cinnamon to balance the extra moisture. The casserole is done when the top is golden brown. You should also check if the center is firm to touch. If it jiggles too much, it needs more time. Bake it covered for 30 minutes, then uncovered for 15 to 20 minutes. This method helps it cook evenly. Absolutely! Preparing it the night before is a great idea. After layering the ingredients, cover the dish tightly. Place it in the fridge overnight. This extra time helps all the flavors mix well, making your meal even tastier. Just remember to bake it in the morning! You now have a clear path to make a delicious blueberry casserole. We covered the key ingredients, tips for picking fresh blueberries, and the best alternatives for bread. I guided you through each step, from prepping your dish to perfecting your bake. Don’t forget to explore variations that can make this dish even more fun. With the right storage tips, you can enjoy leftovers too. Enjoy making your casserole, and remember, the joy of cooking comes from trying new things. Enjoy every bite!$

Blueberry Bliss French Toast Casserole

A delicious and easy-to-make casserole featuring layers of brioche or challah bread, fresh blueberries, and a creamy egg mixture, perfect for breakfast or brunch.

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Prep Time 15

Cook Time 45

Total Time 1

Course Breakfast

Cuisine American

Servings 8

Calories 300 kcal

Ingredients

1 loaf day-old brioche or challah bread, cut into 1-inch cubes
2 cups fresh blueberries, rinsed and drained
6 large eggs, at room temperature
1.5 cups whole milk, warmed
0.25 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
a pinch sea salt
2 tablespoons unsalted butter, melted and slightly cooled
to taste powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray to prevent sticking.
In a large mixing bowl, use a whisk to combine the eggs, warmed milk, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt. Whisk until the mixture is smooth and well blended.
Evenly spread half of the cubed brioche or challah bread into the bottom of the prepared baking dish, ensuring an even layer.
Sprinkle half of the fresh blueberries over the bread cubes, distributing them evenly to create bursts of flavor.
Carefully pour half of the egg mixture over the bread and blueberry layers, ensuring every piece is soaked.
Repeat the layering process with the remaining cubed bread, followed by the rest of the blueberries, and finish by pouring the second half of the egg mixture over the top. Additionally, drizzle the melted butter evenly over the casserole.
Cover the baking dish tightly with aluminum foil and refrigerate it for at least 30 minutes to allow the flavors to meld (or leave it overnight if you prefer enhanced flavor).
When ready to bake, place the covered dish in the preheated oven and bake for 30 minutes. After this time, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the center is set and firm to the touch.
Once done, remove the casserole from the oven and allow it to cool for about 10 minutes before slicing. If desired, dust with powdered sugar for a beautiful finishing touch.

Notes

Serve warm slices on individual plates, garnished with additional blueberries and a light drizzle of maple syrup for an extra special touch.

Keyword blueberries, breakfast, casserole, french toast