Baked Blueberry French Toast (Printable)

Luscious baked French toast with juicy blueberries and vanilla, ideal for a cozy brunch gathering.

# What You'll Need:

→ Bread Base

01 - 1 loaf (about 1 pound) brioche or challah bread, cut into 1-inch cubes
02 - 2 cups fresh or frozen blueberries

→ Custard Mixture

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon salt

→ Topping

10 - 1/4 cup unsalted butter, melted
11 - 1/4 cup brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup chopped pecans or almonds (optional)
14 - Powdered sugar for dusting (optional)

# Directions:

01 - Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Arrange half the bread cubes evenly in the prepared dish. Scatter half the blueberries over the bread layer. Repeat with remaining bread and blueberries to create an even distribution.
03 - In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and fully combined.
04 - Pour the custard mixture evenly over the bread and blueberries, pressing gently to ensure all bread cubes are thoroughly soaked.
05 - Cover the dish and refrigerate for at least 30 minutes, or preferably overnight for optimal flavor development and texture.
06 - Preheat oven to 350 degrees Fahrenheit.
07 - In a small bowl, combine melted butter, brown sugar, cinnamon, and nuts if using. Mix until evenly distributed.
08 - Sprinkle the butter-sugar mixture evenly over the casserole. Bake uncovered for 40 to 45 minutes until puffed and golden brown. If browning too quickly, loosely tent with aluminum foil.
09 - Allow the casserole to stand for 10 minutes before serving. Dust with powdered sugar if desired and serve warm.

# Expert Tips:

01 -
  • You prep it the night before and simply pop it in the oven—no flipping, no hovering, no burnt edges on the last batch.
  • Those pockets of juicy blueberries burst with sweetness while the bread turns golden and custard-soft underneath, creating this perfect contrast that keeps people coming back.
  • It feeds eight people elegantly without making you feel like you've been cooking since dawn.
02 -
  • Do not skip the overnight chill—I learned this the hard way when I tried rushing it with just 30 minutes and ended up with bread cubes that hadn't fully absorbed the custard, creating a mushy-dry contrast that disappointed.
  • Frozen blueberries work beautifully and won't bleed if you don't thaw them, so don't feel pressure to hunt down fresh berries out of season.
03 -
  • Use day-old or slightly stale bread rather than fresh—it absorbs custard more evenly and won't turn to mush.
  • Don't skip the 10-minute rest after baking; it allows the custard to set just enough that slices stay intact when serving, preventing a soupy mess.
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