Blueberry French Toast Casserole
A quick and easy casserole combining cubed bread and fresh blueberries soaked in a creamy custard, perfect for busy mornings or gatherings.
Ingredients
Casserole Ingredients
- 8 slices slices of bread Cubed
- 2 cups of milk
- 4 large eggs
- 1/2 cup of sugar
- 1 teaspoon of alcohol-free vanilla extract
- 1 teaspoon of cinnamon
- 2 cups of fresh blueberries
- Butter for greasing
- Powdered sugar for serving (optional)
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
- Cut bread into cubes. Place half the cubes in the prepared dish and sprinkle with half the blueberries.
- Add remaining bread cubes and top with the rest of the blueberries.
- In a bowl, whisk milk, eggs, sugar, vanilla, and cinnamon until smooth.
- Pour the mixture evenly over the layered bread and berries. Press lightly so bread absorbs liquid.
- Let sit 30 minutes at room temperature or refrigerate overnight for hands-off prep.
- Bake for 35–40 minutes until golden and set.
- Cool slightly, dust with powdered sugar if desired, and serve.
Notes
Cool completely, cover tightly, and refrigerate leftovers up to 3 days. Freeze individual portions in airtight containers for up to 1 month. Reheat in a 350°F oven for 10–15 minutes or microwave single portions for 60–90 seconds until warm.