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Overnight Blueberry French Toast Casserole

Close-up of a square slice of blueberry french toast casserole, dusted with powdered sugar, on a white plate.
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Prepare this easy, make-ahead French toast casserole the night before for a simple, delicious breakfast or brunch the next morning.

Ingredients

Scale
  • 1 loaf (about 1 pound) French bread or challah, cut into 1-inch cubes
  • 2 cups fresh or frozen blueberries
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar, for dusting (optional)

Instructions

  1. Lightly grease a 9×13 inch baking dish. Arrange the bread cubes evenly in the prepared dish. Sprinkle the blueberries over the bread.
  2. In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  3. Pour the egg mixture evenly over the bread and blueberries, pressing down gently to help the bread absorb the custard.
  4. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
  5. When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
  6. Bake uncovered for 45 to 55 minutes, or until the casserole is puffed, set in the center, and lightly golden brown.
  7. Let the casserole cool for 5 minutes before serving. Dust with powdered sugar if desired.

Notes

  • If using frozen blueberries, do not thaw them before adding them to the bread.
  • For a richer flavor, substitute half of the milk with heavy cream.
  • You can prepare this casserole up to 24 hours in advance.

Nutrition

Find it online: https://savoryskies.com/blueberry-french-toast-casserole/