Description
A comforting overnight casserole featuring buttery bread soaked in a creamy custard and bursting with fresh blueberries.
Ingredients
Scale
- 1 loaf brioche or challah bread, torn into pieces
- 6 large eggs
- 2 cups whole milk (or almond milk for dairy-free)
- 3/4 cup granulated sugar (or brown sugar)
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 2 cups fresh blueberries (or thawed frozen blueberries)
- 2 tablespoons unsalted butter, for greasing
- Powdered sugar, for serving
- Maple syrup, for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish with unsalted butter.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until well combined and frothy.
- Tear the bread into bite-sized pieces and add to the egg mixture, allowing it to soak for about 10 minutes.
- Fold in the blueberries gently, reserving a handful for topping.
- Pour the mixture into the prepared baking dish, spreading evenly. Top with reserved blueberries and dot with small chunks of butter.
- Cover with plastic wrap or foil and refrigerate overnight.
- Remove from the fridge and let sit at room temperature for about 20 minutes before baking.
- Bake uncovered for 40-45 minutes until the top is golden brown and the center is set.
- Allow to cool slightly before serving, dust with powdered sugar and drizzle with maple syrup if desired.
Notes
For a healthier version, consider using whole grain bread and reducing the sugar. Feel free to customize toppings or add different fruits.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
Keywords: blueberry, french toast, casserole, overnight, breakfast