Description
This Baked Blueberry French Toast Casserole is a delicious and easy-to-make breakfast or brunch dish. Cubed sourdough bread is layered with fresh blueberries and soaked in a rich mixture of eggs, milk, maple syrup, cinnamon, and vanilla. After resting to absorb flavors, it’s baked until golden and topped with optional cinnamon sugar and powdered sugar for a sweet, comforting treat perfect for gatherings or a cozy morning at home.
Ingredients
Scale
French Toast Base
- 1 large sourdough loaf (14-16 oz.), cut into 1 inch cubes
- 6 large eggs
- 2 cups milk of choice
- ¼-⅓ cup maple syrup (adjust based on desired sweetness)
- 1½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Filling
- 1½ cups fresh blueberries
Toppings (Optional)
- Cinnamon sugar (for sprinkling before baking)
- Powdered sugar (for serving)
- Extra maple syrup (for serving)
- Extra blueberries (for serving)
Instructions
- Prepare the egg mixture: In a large bowl, vigorously whisk 6 eggs. Add 2 cups of milk, ¼ to ⅓ cup of maple syrup depending on sweetness preference, 1½ teaspoons of cinnamon, 1 teaspoon of vanilla extract, and ⅛ teaspoon of salt. Whisk thoroughly to combine all ingredients evenly, then set aside.
- Assemble the casserole: Spray a 9×13 baking pan with cooking spray to prevent sticking. Spread half of the cubed sourdough bread evenly on the bottom of the pan. Scatter half of the fresh blueberries on top of the bread layer. Repeat with the remaining bread cubes and blueberries to form a second layer.
- Soak the bread: Pour the prepared egg mixture evenly over the layered bread and blueberries in the pan, ensuring thorough coverage to soak all the bread pieces. Cover the pan tightly with aluminum foil.
- Refrigerate for soaking: Place the covered pan in the refrigerator and allow it to sit for at least 30 minutes. For best texture, you can let it rest overnight; the longer soaking time results in a softer center.
- Preheat and bake: When ready to bake, preheat your oven to 350°F (175°C). Remove the foil from the pan and optionally sprinkle cinnamon sugar over the top for added sweetness and texture. Bake uncovered for 45-50 minutes until the top is golden and slightly toasted.
- Serve: Remove from the oven and, while still warm, dust with powdered sugar. Serve immediately with additional maple syrup and fresh blueberries if desired to enhance flavor and presentation.
Notes
- Day-old bread is best for this recipe; letting the bread dry out for 1-2 days improves absorption and prevents sogginess.
- You can prepare the casserole the night before and refrigerate to save time in the morning.
- Feel free to use any type of milk, including dairy or plant-based alternatives, based on preference or dietary needs.
- Adjust the maple syrup quantity according to how sweet you want the casserole.
- Use fresh or frozen blueberries as available; if frozen, do not thaw before assembling to avoid excess moisture.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320
- Sugar: 15g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 110mg
