Description
A cozy, make-ahead breakfast casserole loaded with juicy blueberries, soft custardy bread, and a golden cinnamon crumble topping perfect for brunch or holiday mornings.
Ingredients
1 loaf (about 12 oz) French bread, cut into 1-inch cubes
1 1/2 cups fresh or frozen blueberries
8 large eggs
2 cups milk
1/2 cup heavy cream
1/3 cup maple syrup or honey
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
Topping:
1/3 cup brown sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup cold butter, cubed
Instructions
1. Grease a 9×13-inch baking dish and layer half of the bread cubes inside.
2. Sprinkle half of the blueberries over the bread, then repeat with the remaining bread and blueberries.
3. In a large bowl, whisk together eggs, milk, cream, maple syrup, vanilla, cinnamon, and salt.
4. Pour the egg mixture evenly over the bread and press down gently to coat.
5. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
6. Preheat oven to 350°F (175°C).
7. In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter until crumbly.
8. Sprinkle topping evenly over the casserole.
9. Bake uncovered for 45–50 minutes, until golden brown and set in the center.
10. Cool slightly before serving, and drizzle with extra maple syrup if desired.
Notes
Can be assembled the night before for an easy morning bake.
Substitute other fruits like raspberries or peaches for a twist.
Store leftovers covered in the fridge for up to 3 days and reheat gently.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 18g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: blueberry french toast bake, breakfast casserole, brunch, make ahead recipe