Freezer Blueberry French Toast Casserole
Delight your mornings with this Freezer Blueberry French Toast Casserole, a make-ahead breakfast dish that's as convenient as it is delicious. Featuring tender chunks of challah or brioche soaked in a rich, cinnamon-spiced custard and generously layered with sweet, juicy blueberries, this casserole offers the perfect balance of flavor and texture. Whether using fresh or frozen blueberries, it bakes to golden perfection and can be prepared in advance and stored in the freezer for those busy mornings. Simply pop it in the oven and enjoy a warm, comforting breakfast that serves up to 8. Top with a dusting of powdered sugar and a drizzle of maple syrup for an irresistible finishing touch. Perfect for weekend brunch, holiday gatherings, or meal prepping, this blueberry french toast casserole will quickly become a household favorite.
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Recipe Information
Ingredients
- 12 slices Challah bread (or brioche)
- 2 cups Fresh or frozen blueberries
- 6 Large eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 2 tablespoons Butter (melted)
- 2 tablespoons Powdered sugar (optional, for garnish)
- Maple syrup (optional, for serving)
Instructions
Grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the challah bread into 1-inch cubes and evenly layer half of them into the prepared baking dish.
Sprinkle 1 cup of blueberries over the bread layer.
Add the remaining bread cubes as the next layer, followed by the rest of the blueberries on top.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined.
Slowly pour the egg mixture evenly over the bread and blueberries, ensuring all pieces of bread are saturated.
Press down gently on the bread cubes with a spatula to help them soak up the liquid.
Cover the casserole tightly with foil or plastic wrap and place it in the freezer (if preparing for later use).
If baking immediately, let the casserole sit for 30 minutes to absorb the custard mixture.
When ready to bake, preheat the oven to 350°F (175°C).
If the casserole was frozen, remove it from the freezer and allow it to thaw in the refrigerator overnight.
Drizzle the melted butter over the top of the casserole right before baking.
Bake uncovered for 40-45 minutes or until the top is golden brown and the center is set. If the top starts to brown too quickly, cover it loosely with foil for the remainder of the baking time.
Let the casserole cool for 10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup, if desired.
Nutrition Facts
Calories |
4942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1626 mg | 542% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 759.8 g | 276% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 567.4 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 1223 mg | 94% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2443 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
