Description
This Baked Blueberry French Toast Casserole is a delightful, make-ahead breakfast dish featuring layers of sourdough bread cubes and fresh blueberries soaked in a cinnamon-vanilla egg mixture. Baked to golden perfection and topped with cinnamon sugar, it offers a perfect balance of sweet and warm spices, ideal for a weekend brunch or holiday morning treat.
Ingredients
Scale
Main Ingredients
- 1 large sourdough loaf (14-16oz.), cut into 1 inch cubes
- 6 large eggs
- 2 cups milk of choice
- ¼-⅓ cup maple syrup (depending on desired sweetness)
- 1½ tsp ground cinnamon
- 1 tsp vanilla extract
- ⅛ tsp salt
- 1½ cups fresh blueberries
Optional Toppings
- Cinnamon sugar (to sprinkle on top before baking)
- Powdered sugar
- Extra maple syrup
- Additional fresh blueberries
Instructions
- Prepare the egg mixture: In a large bowl, whisk together the 6 eggs thoroughly. Add 2 cups of your chosen milk, ¼ to ⅓ cup maple syrup (depending on sweetness preference), 1½ teaspoons cinnamon, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Whisk again until all ingredients are fully combined. Set aside.
- Layer the bread and blueberries: Spray a 9×13-inch baking pan with cooking spray. Spread half of the 1-inch cubed sourdough bread evenly on the bottom of the pan. Sprinkle half of the 1½ cups blueberries evenly over the bread layer. Repeat this layering with the remaining bread cubes and blueberries.
- Soak the casserole: Pour the prepared egg mixture evenly over the layered bread and blueberries, ensuring the bread is well soaked. Cover the pan tightly with aluminum foil.
- Refrigerate to set: Place the wrapped casserole in the refrigerator and allow it to soak for at least 30 minutes, or up to overnight. Note that a longer soak time results in a softer, custard-like center.
- Bake the casserole: Preheat your oven to 350°F (177°C). Remove the foil from the casserole and optionally sprinkle cinnamon sugar over the top to add a sweet, crunchy crust. Bake uncovered for 45-50 minutes until the top is golden brown and slightly toasted.
- Serve: Once baked, allow the casserole to cool slightly. Top with powdered sugar if desired and serve immediately with extra maple syrup and fresh blueberries for garnish.
Notes
- Day-old bread is best for this recipe as it absorbs the egg mixture better and prevents sogginess.
- Letting the bread cubes dry out for 1-2 days before preparing enhances texture.
- The casserole can be soaked overnight for convenience and ensures a custardy, soft middle.
- Use fresh or frozen blueberries; just make sure to thaw and drain frozen berries before layering.
- Adjust maple syrup quantity based on your preferred sweetness.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 310 kcal
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 140 mg
