Description
A delightful and gooey overnight blueberry French toast casserole, perfect for breakfast or brunch.
Ingredients
Scale
- 1 loaf of sourdough or brioche bread, cubed
- 5 large eggs
- 2 cups whole milk (or dairy-free option)
- 1 cup fresh blueberries (or frozen)
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar
Instructions
- Cube the bread into bite-sized pieces and place in a greased 9×13-inch baking dish.
- In a bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon, and nutmeg until smooth.
- Pour custard over the bread, pressing down to moisten all pieces. Add blueberries and gently fold in.
- Cover the dish with plastic wrap or foil and refrigerate overnight.
- Preheat oven to 350°F (175°C). Let the casserole sit at room temperature for 20 minutes before baking.
- Bake uncovered for 45-50 minutes, until puffed and golden.
- Let sit for 10 minutes before slicing. Serve warm with maple syrup or powdered sugar.
Notes
For added texture, consider adding a crumb topping before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 200mg
Keywords: blueberry, French toast, casserole, breakfast, brunch, easy recipe, overnight