Quick Blueberry French Toast Casserole
A delightful breakfast casserole featuring blueberries soaked in creamy egg custard, perfect for family brunches and gatherings.
Ingredients
Main ingredients
- 1 loaf loaf of bread, cubed Use stale bread for better texture.
- 2 cups fresh blueberries Can use frozen if fresh is unavailable.
- 6 pieces eggs
- 2 cups milk Almond milk works as a dairy-free option.
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter for greasing the dish
- Powdered sugar for serving (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your casserole dish with some butter.
- In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Layer the cubed bread evenly in the greased casserole dish, followed by a generous scattering of blueberries.
- Carefully pour the egg mixture over the bread and blueberries, ensuring all the bread pieces are well coated.
- Let the casserole sit for about 15-20 minutes to soak in all that deliciousness.
Baking
- Bake in your preheated oven for 30-35 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
- Once done, let it cool slightly before serving.
- If you’d like, dust with powdered sugar before serving for that extra touch of sweetness!
Notes
This casserole can be enjoyed warm, paired with whipped cream, crispy bacon, or fresh fruit salad. Store leftovers in the refrigerator for up to 3 days or freeze portions for up to 2 months.