Breakfast · Tested at home

Blueberry French Toast Casserole

Name: Blueberry French Toast Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 1 pound sturdy bread, cut into 1 inch cubes; 1 1/2 cups blueberries, fresh or frozen; 5 large eggs; 2 cups whole milk; 1 cup heavy cream; 6 tablespoons granulated sugar, plus 1 tablespoon for the top; Finely grated zest and juice of 1 lemon; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 2 tablespoons unsalted butter, cut into small pieces; 1/4 cup blueberry jam; 1 to 2 tablespoons orange juice

This blueberry French toast casserole bakes bread, berries, lemon, and a rich vanilla custard into a soft center with a lightly caramelized top. It works well for a weekend breakfast because it can be assembled ahead and baked when everyone is ready to eat.

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Grease a 9 by 13 inch baking dish. Add the bread cubes and blueberries, spreading them into an even layer.
Whisk the eggs, milk, cream, 6 tablespoons sugar, lemon zest, lemon juice, vanilla, salt, and cinnamon until smooth. Pour the custard evenly over the bread.
Press the bread gently into the custard and let it stand for 30 minutes. For an overnight casserole, cover and refrigerate it for up to 12 hours.
Heat the oven to 350°F. Sprinkle the remaining tablespoon of sugar over the casserole and dot the top with butter.
Bake uncovered for 40 to 45 minutes, until the center is set and the top is golden. Let it rest for 10 minutes before serving.
Warm the blueberry jam in a small saucepan and thin it with enough orange juice to make a pourable sauce. Spoon it over each serving.

From Justin’s kitchen

If the casserole is refrigerated overnight, let the baking dish stand at room temperature while the oven heats. Frozen blueberries can be used without thawing.

Blueberry French Toast Casserole

Ingredients

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