What are common mistakes when making French toast casserole?

Adding too much milk or skipping the soak can make it soggy. Also, avoid using very soft bread—it won’t hold up well.

What are the ingredients in French toast casserole?

Typically bread, eggs, milk, cream, sugar, and vanilla. This version adds lemon zest and blueberries for brightness and flavor.

Why is my French toast casserole soggy?

Usually, it means there was too much liquid or it didn’t bake long enough. Letting it rest before serving also helps it firm up.

What to serve with blueberry French toast casserole?

Pair it with crisp bacon, breakfast sausage, or fresh fruit. A dollop of whipped cream or a drizzle of syrup also tastes amazing.

Blueberry French Toast Casserole – Comforting & Delicious

Name: Blueberry French Toast Casserole – Comforting & Delicious
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound rustic loaf, cut into 1 inch cubes (about 10 cups); 1½ to 2 cups blueberries, fresh or frozen; 5 large eggs; 2 cups milk, whole or 2%; 1 cup heavy cream; ½ teaspoon vanilla extract; 6 tablespoons sugar, for custard; 1 tablespoon finely grated lemon zest; ⅛ teaspoon kosher salt; 2 tablespoons unsalted butter, diced, for topping; 2 tablespoons sugar, for topping; Butter, for the baking dish; Optional powdered sugar, for serving; Optional warm maple syrup, for serving

Description

Blueberry French Toast Casserole that bakes up golden on top and creamy inside. Juicy berries, soft custard, and a hint of lemon make every bite bright. Prep it ahead, then bake and breathe in that cozy weekend smell.

Ingredients

Scale

1 pound rustic loaf, cut into 1 inch cubes (about 10 cups)

1½ to 2 cups blueberries, fresh or frozen

5 large eggs

2 cups milk, whole or 2%

1 cup heavy cream

½ teaspoon vanilla extract

6 tablespoons sugar, for custard

1 tablespoon finely grated lemon zest

⅛ teaspoon kosher salt

2 tablespoons unsalted butter, diced, for topping

2 tablespoons sugar, for topping

Butter, for the baking dish

Optional powdered sugar, for serving

Optional warm maple syrup, for serving

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Instructions

1. Butter a 9×13 inch baking dish.

2. Layer half the bread cubes in the dish, add two thirds of the blueberries, then top with remaining bread and blueberries.

3. Whisk eggs, milk, cream, 6 tablespoons sugar, vanilla, lemon zest, and salt in a large bowl.

4. Pour custard evenly over the bread and gently press to help the bread soak.

5. Let it sit for at least 30 minutes, or cover and refrigerate overnight.

6. Preheat oven to 350°F. If chilled, let the dish sit at room temperature while the oven heats.

7. Sprinkle 2 tablespoons sugar over the top and dot with diced butter.

8. Bake for about 45 minutes until puffed and golden. Add a few minutes if it was chilled.

9. Cool for 10 minutes so it sets.

10. Dust with powdered sugar or drizzle maple syrup. Slice and serve warm.

Notes

Bread choices work well. Try brioche, Hawaiian rolls, cinnamon swirl, or cinnamon raisin.

Fruit swaps are easy. Use raspberries, strawberries, dried cranberries, currants, or raisins.

If using frozen berries, do not thaw. This prevents extra liquid.

Make ahead overnight. Bake in the morning for easy brunch.

Freeze baked slices. Wrap in plastic and foil. Thaw in the fridge or microwave, then warm gently.

Leftovers keep in the fridge for up to 1 week.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/8 casserole
Calories: 430
Sugar: 24 g
Sodium: 376 mg
Fat: 21 g
Saturated Fat: 11 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 164 mg