Quick Blueberry French Toast Casserole
This Quick Blueberry French Toast Casserole is a perfect breakfast or brunch dish, combining the classic flavors of French toast with the sweetness of blueberries in an easy-to-make casserole format.
Equipment
- 9x13 inch baking dish
- large bowl
- whisk
- medium bowl
- pastry blender (optional)
Ingredients
Casserole
- 1 loaf thick-sliced bread, cubed
- 2 cups fresh or frozen blueberries
- 8 large eggs
- 2 cups milk
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 0.5 teaspoon ground cinnamon
Topping
- 0.5 cup all-purpose flour
- 0.5 cup packed brown sugar
- 0.5 cup cold unsalted butter, cubed
- 0.25 teaspoon ground cinnamon
Instructions
Preparation
- Lightly grease a 9x13 inch baking dish and spread the cubed bread evenly in the dish. Sprinkle blueberries over the bread.
- In a large bowl, whisk together eggs, milk, granulated sugar, vanilla extract, and 1/2 teaspoon ground cinnamon. Pour this mixture evenly over the bread and blueberries.
- Cover the dish and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to soak up the egg mixture.
Topping & Baking
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine flour, brown sugar, and 1/4 teaspoon ground cinnamon for the topping. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Remove the casserole from the refrigerator and sprinkle the topping evenly over it.
- Bake for 30-35 minutes, or until the casserole is golden brown and set in the center. Let it cool slightly before serving. Serve warm with maple syrup or powdered sugar if desired.
Notes
For an extra touch, toast some chopped nuts and sprinkle them over the casserole with the streusel topping. You can also substitute any berry for blueberries or a mix of berries depending on your preference.