Blueberry French Toast Casserole is one of those delightful dishes that effortlessly combines the comfort of a classic breakfast with the ease of a make-ahead meal. I first discovered this recipe when I was looking for a way to impress my in-laws during a weekend brunch. It’s perfect for those mornings when you want something special but don’t have the time to fuss over individual servings. The juicy blueberries add a burst of freshness, while the custardy bread satisfies your craving for something warm and cozy. Plus, it’s a great way to use up any slightly stale bread you might have lying around.

This casserole pairs beautifully with a side of crispy bacon or sausage links for a hearty breakfast. If you’re aiming for a lighter meal, a fresh fruit salad with a mix of melons, grapes, and strawberries complements the rich flavors perfectly. For a touch of indulgence, consider serving it with a dollop of whipped cream or a drizzle of maple syrup.

Servings: 6-8 servings

1 loaf of day-old French bread, cut into 1-inch cubes
1 cup fresh or frozen blueberries
8 large eggs
2 cups milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, melted

Grease a 9x13-inch baking dish and spread half of the bread cubes evenly in the dish.

Sprinkle half of the blueberries over the bread. Top with the remaining bread cubes and blueberries.

In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt.

Pour the egg mixture evenly over the bread and blueberries. Press down gently to ensure the bread absorbs the liquid.

Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

When ready to bake, preheat your oven to 350°F (175°C).

Remove the casserole from the refrigerator and let it sit at room temperature for about 10 minutes.

Drizzle the melted butter over the top of the casserole.

Bake for 45-50 minutes, or until the top is golden brown and the center is set.

Allow the casserole to cool for a few minutes before serving.

For a citrusy twist, add the zest of one lemon to the egg mixture. If you prefer a nutty crunch, sprinkle some chopped pecans or almonds on top before baking. You can also swap out the blueberries for raspberries or sliced strawberries for a different flavor profile. To make this dish dairy-free, substitute the milk and cream with almond milk or coconut milk.

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