Ingredients
Main Ingredients
- 16 ounces brioche bread
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon lemon zest
- ⅔ cup lightly packed light brown sugar
- 8 large eggs
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted and cooled
- 1 tablespoon pure vanilla extract
- Pinch of salt
Instructions
- Prepare the Baking Dish and Bread: Spray a 9×13-inch baking pan with nonstick cooking spray. Using a large serrated knife, slice the brioche bread into 1-inch cubes. Spread half of the bread cubes evenly in the bottom of the prepared baking dish. Sprinkle half of the blueberries over the bread cubes. Layer the remaining bread cubes on top, then evenly distribute the remaining blueberries.
- Combine Lemon Zest and Brown Sugar: In a large mixing bowl, add the lemon zest and lightly packed light brown sugar. Using your fingertips, rub the lemon zest into the sugar until combined and fragrant to enhance the citrus flavor in the dish.
- Mix the Custard: To the lemon sugar mixture, add the eggs, whole milk, melted and cooled unsalted butter, pure vanilla extract, and a pinch of salt. Whisk all ingredients thoroughly until the mixture is smooth and well combined, forming the custard base for the casserole.
- Assemble and Refrigerate: Slowly and evenly pour the custard mixture over the layered bread and blueberries in the baking dish. Cover the dish tightly with foil and refrigerate for at least 4 hours or overnight (up to 12 hours) to allow the bread to soak and flavors to meld.
- Preheat the Oven and Bake: When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven warms. Bake the covered casserole for 45 minutes to gently cook the custard, then remove the foil and bake uncovered for an additional 10-15 minutes until the french toast is puffed and the center custard is fully set.
- Serve: Once baked, serve the Blueberry French Toast Casserole warm, topped with maple syrup or a dusting of powdered sugar for added sweetness and presentation.
Notes
- For best results, use brioche bread for its rich, buttery texture which absorbs the custard beautifully.
- If using frozen blueberries, do not thaw as they will release less juice and prevent the casserole from becoming soggy.
- Refrigerating the casserole overnight allows the bread to fully absorb the custard, resulting in a more custardy texture.
- Adjust baking time slightly depending on your oven to ensure the custard is fully set without overbaking.
- This recipe can be doubled easily for larger crowds by using a larger baking dish or multiple pans.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
