Hey there! So, this Blueberry French Toast Casserole is like a warm hug in a dish. I remember the first time I made it – it was a Sunday morning, the kind where you just want to stay in your pajamas all day. My kids were still sleepy-eyed, and the smell wafting through the house was enough to make them curious. My husband, on the other hand, just followed his nose to the kitchen, ready with plates in hand. This recipe might look fancy, but trust me, it’s as easy as pie (or toast, in this case).
Why You’ll Love This
I make this whenever we need a pick-me-up or a little something special for a family brunch. It’s perfect for those mornings when you’re in the mood for something sweet but don’t want to spend forever in the kitchen. My family goes nuts for it, especially when they see the blueberries bubbling away in the oven (they’re kind of like culinary magic, aren’t they?). Plus, I’ve learned through trial and error that you don’t have to break the bank with fancy ingredients – more on that later.
What You’ll Need
- 1 loaf of day-old bread (brioche or challah are fab, but regular sandwich bread works too!)
- 1 cup fresh or frozen blueberries (if you’re in a pinch, raspberries are a fun twist)
- 8 large eggs
- 2 cups milk (I’ve used almond milk when I’m feeling health-conscious)
- 1/2 cup maple syrup (honey is fine if you’re out)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (my mom always said more cinnamon never hurt anyone)
- 1/4 cup brown sugar
- Butter for greasing the dish
Let’s Get Cooking!
- First things first, grease your baking dish with butter – I like to use a 9×13 inch dish, but honestly, whatever you’ve got works. Chunk up your bread into bite-sized pieces and toss them into the dish.
- Scatter the blueberries generously over the bread. Sneak a few as you go; I won’t tell if you don’t.
- In a bowl, whisk together the eggs, milk, maple syrup, vanilla, and cinnamon. Pour this magical mix over the bread and berries. Press down gently with your hands to make sure everything gets a good soak. It might look a bit soggy, but that’s the goal!
- Let it sit in the fridge for at least an hour (overnight is even better if you’re planning ahead) – this is your chance to relax with a coffee.
- When you’re ready to bake, preheat your oven to 350°F (175°C). Sprinkle the top with brown sugar for a caramelized finish.
- Bake uncovered for about 45 minutes, until it’s golden and smells divine. If your oven runs hot, check it at 40 minutes.
- Let it cool for a few minutes before serving, if you can wait that long!
Notes
Don’t stress about having the perfect bread; I’ve used everything form croissants to stale hamburger buns (yes, really). Also, if the casserole looks too dry before baking, just splash a bit more milk on top. It’s forgiving like that.
Variations to Try
I once tried adding a layer of cream cheese, which was a hit! But my attempt to throw in a banana didn’t fare so well – it turned rather mushy. Lesson learned.
Equipment – Or Not
A whisk is great, but I’ve used a fork in a pinch. And if you don’t have a casserole dish, a deep baking pan works just fine.
Storing Leftovers
Keep it in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day! Reheat in the oven or microwave, and it’s almost like fresh.
Serving Ideas
I like to serve this with a dollop of Greek yogurt. My kids prefer a scoop of vanilla ice cream, which I can’t really argue with!
Pro Tips
Once, I rushed the soaking step and regretted it because the bread didn’t absorb all the custardy goodness. So, patience really is key here.
FAQ – You Asked, I Answered!
Can I use another fruit? Sure thing! Raspberries or even diced apples work beautifully. Just play around with what you’ve got.
What if I don’t have maple syrup? No worries – honey or even a bit of brown sugar will do the trick. I tend to think flavor is flexible.
Do I need to use day-old bread? It helps with the texture, but fresh bread is fine too; just bake a little longer if it seems too wet.