Mothers Day Blueberry French Toast (Printable Version)

A baked French toast casserole bursting with fresh blueberries and a hint of vanilla for a delightful brunch.

# Ingredient List:

→ Bread Base

01 - 1 loaf brioche or challah bread (about 1 pound), cut into 1 inch cubes
02 - 2 cups fresh or frozen blueberries

→ Custard Mixture

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon salt

→ Topping

10 - 1/4 cup unsalted butter, melted
11 - 1/4 cup brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup chopped pecans or almonds, optional
14 - Powdered sugar for dusting, optional

# Directions:

01 - Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Arrange half the bread cubes evenly in the prepared dish. Scatter half the blueberries over the bread layer. Repeat with remaining bread cubes and blueberries.
03 - In a large mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
04 - Pour the custard evenly over the bread and blueberry layers, pressing gently to ensure all bread cubes absorb the mixture.
05 - Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight for optimal flavor and texture.
06 - Remove casserole from refrigerator and preheat oven to 350 degrees Fahrenheit.
07 - In a small bowl, combine melted butter, brown sugar, cinnamon, and nuts if using. Mix until combined and sprinkle evenly over the casserole.
08 - Bake uncovered for 40 to 45 minutes until puffed and golden brown. If the top browns too quickly, loosely tent with aluminum foil.
09 - Remove from oven and let stand for 10 minutes. Dust with powdered sugar before serving if desired.

# Expert Advice:

01 -
  • You can assemble it the night before and just pop it in the oven in the morning while you're still in your pajamas.
  • It looks like you spent hours in the kitchen but honestly tastes even better when you're relaxed instead of stressed.
  • The custard soaks into every cube of bread so there's no dry spots, just pure creamy, berry-studded comfort.
02 -
  • Do not skip the soaking step—I learned this the hard way when I tried to rush and baked it after just ten minutes, and the bread was crunchy instead of custardy.
  • Frozen blueberries actually work beautifully because they won't bleed color into the custard the way fresh ones sometimes do, keeping everything looking pristine.
03 -
  • Use pure vanilla extract, not imitation—the flavor difference is immediately noticeable and worth the small splurge.
  • When the casserole comes out of the oven it will look slightly jiggly in the center, which is exactly right; it will firm up as it cools and set perfectly after ten minutes of resting.
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