Description
This Overnight Blueberry French Toast is a delicious and convenient make-ahead breakfast casserole combining cubes of French bread soaked in a rich custard with juicy blueberries, then baked to golden perfection. Topped with a homemade blueberry sauce, it’s perfect for a special brunch or cozy morning treat.
Ingredients
Scale
Main Casserole Ingredients
- 1 loaf French bread, cut into 1-inch cubes
- 1 1/2 cups fresh or frozen blueberries
- 8 large eggs
- 2 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Blueberry Sauce
- 1 cup fresh or frozen blueberries
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 1 tablespoon lemon juice
Instructions
- Prepare the baking dish: Grease a 9×13-inch baking dish to prevent sticking. Spread half of the bread cubes evenly in the dish and sprinkle half of the blueberries over them. Layer the remaining bread cubes on top and scatter the remaining blueberries evenly.
- Mix the custard: In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until fully combined. Pour this mixture evenly over the layered bread and blueberries in the baking dish. Press gently to ensure the bread soaks up the custard mixture.
- Chill overnight: Cover the dish tightly with foil or plastic wrap and refrigerate for at least 8 hours or overnight to allow the custard to fully soak into the bread.
- Bake the casserole: The next morning, preheat your oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats. Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the center is set and no longer jiggly.
- Make the blueberry sauce: While the casserole bakes, combine blueberries, water, and sugar in a small saucepan over medium heat. Bring to a simmer and cook for 5 to 7 minutes until the berries start to burst. Stir in the cornstarch slurry and cook for 2 more minutes until thickened. Remove from heat and stir in lemon juice to brighten the flavor.
- Serve: Spoon the warm blueberry sauce over the baked French toast squares and serve immediately for a delightful breakfast experience.
Notes
- This casserole can be assembled up to 24 hours in advance and baked directly from the refrigerator.
- Substitute blueberries with raspberries or chopped strawberries if preferred.
- For added texture and flavor, sprinkle streusel or chopped nuts on top before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 330
- Sugar: 21g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 195mg
