Quick Blueberry French Toast Casserole
This Quick Blueberry French Toast Casserole is an easy and delicious breakfast dish perfect for feeding a crowd!
Equipment
- 9x13 inch baking dish
- Large bowl
- Whisk
- Spatula
- Small bowl
- Pastry blender (optional)
Ingredients
Casserole
- 6 cups cubed bread
- 2 cups blueberries fresh or frozen
- 8 large eggs
- 2 cups milk
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 0.5 tsp cinnamon ground
Topping
- 0.5 cup all-purpose flour
- 0.25 cup brown sugar
- 0.25 cup cold butter cubed
- 0.25 tsp cinnamon ground
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Spread the cubed bread evenly in the prepared baking dish and sprinkle the blueberries over the bread.
- In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and ground cinnamon until well combined.
- Pour the egg mixture evenly over the bread and blueberries in the baking dish, ensuring all the bread is moistened. Press down gently with a spatula if needed.
- In a separate small bowl, combine the flour, brown sugar, and ground cinnamon for the topping. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs, then sprinkle it evenly over the casserole.
Baking
- Bake for 30-35 minutes, or until the casserole is golden brown and the center is set. A knife inserted into the center should come out clean.
- Let the casserole cool for a few minutes before serving. Optionally, dust with powdered sugar or drizzle with maple syrup.
Notes
For an extra touch of flavor, you can add a pinch of nutmeg to the egg mixture. This casserole can be assembled the night before and baked in the morning. Simply cover and refrigerate after pouring the egg mixture over the bread, then add the topping just before baking.