Description
A simple baked French toast casserole featuring fresh blueberries.
Ingredients
Scale
- 1 loaf (1 pound) day-old bread, cut into 1-inch cubes
- 2 cups milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup fresh or frozen blueberries
- 2 tablespoons butter, melted (for topping)
- Powdered sugar for dusting (optional)
Instructions
- Grease a 9×13 inch baking dish.
- Arrange the bread cubes evenly in the prepared baking dish.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the milk and egg mixture evenly over the bread cubes. Gently press the bread down to absorb the liquid.
- Sprinkle the blueberries over the top of the bread mixture.
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Remove the dish from the refrigerator 30 minutes before baking. Brush the top lightly with melted butter.
- Bake for 45 to 55 minutes, or until the casserole is puffed and golden brown in the center.
- Let it cool for 10 minutes before serving. Dust with powdered sugar if desired.
Notes
- Using day-old bread helps the casserole absorb the custard mixture better.
- If using frozen blueberries, do not thaw them before adding them to the mixture.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 12
- Cholesterol: 120
Keywords: Blueberry French Toast Casserole, baked French toast, breakfast casserole, easy brunch, overnight French toast