This blueberry brioche French toast casserole is made by soaking brioche or challah overnight in a sweet, creamy egg custard, then baking it the next morning. It’s an easy make-ahead breakfast that’s perfect for feeding a crowd.
Adapted from Jessie Sheehan | Jessie Sheehan Bakes | 2022
Here’s the thing about baked French toast (in addition to the simplicity of the ingredients), it is one of those dreamy baked goods that you make ahead of time!! (Usually I am wary of exclamation points, but this calls for two).
The night before, you slice the bread, layer it (attractively) in your pan, combine all the remaining ingredients, whisk, pour over the bread, and sprinkle on (kind of a lot) of blueberries. Place the pan in the fridge for the night so the bread can soak up the custard, and in the morning, you do nothing but pop it in the oven and feed it to your folks.
And to say there’ll be no arguing — even among the teens in your life — is an understatement. Enjoy.–Jessie Sheehan
Blueberry Brioche French Toast Casserole FAQs
What can I do with leftover egg whites?
So many things! Save those whites for meringue, frostings, angel food cake, mousse, pancakes, or omelets! Make egg white cups for easy mornings. Egg whites will keep in the fridge for up to two days, but you can also freeze them for up to three months.
What is brioche?
Brioche is a lightly sweetened French bread that’s enriched with eggs, milk, and butter. The addition of butter and eggs make it very rich and tender.
What should I serve with French toast casserole?
Since the casserole is assembled the night before, you have lots of options for side dishes – not that you’ll need many with this filling French toast. We love the juxtaposition of salty meats and sweet berries, so we recommend slices of thick, crisp bacon or homemade breakfast sausage. Then, some real butter and syrup, a cup of good coffee, and maybe an egg or two – and you’ve got a perfect weekend breakfast for a crowd.
Can I halve this recipe?
Yes. Divide the ingredients in half and follow the directions using a square 8- by 8-inch baking dish.
What’s the best way to reheat French toast casserole?
Our testers had great success with freezing the leftover casserole in individual portions. Thaw or warm unfrozen portions in the microwave, then place under the broiler for a few minutes to crisp them up.
Blueberry Brioche French Toast Casserole
Baked French toast is essentially bread pudding for breakfast. I love French toast (be it baked, or not) and bread pudding almost more than anything (except maybe my kids).
Slick a 9-by-13-by-2-inch (23-by-33-by-5-cm) baking dish with cooking spray or softened butter.
Cut the brioche or challah into 1-inch (2.5 cm) slices and cut those slices in half. Arrange attractively in your prepared baking dish, layering the bread in three rows.
In a large bowl, combine the eggs, yolks, and vanilla and whisk to combine. Add the sugars and whisk again.
Add the milk, cream, and butter (which may make the custard curdle a little) and whisk a final time. (There will be A LOT of custard. Don’t be alarmed: the bread will eventually soak it all up (either in the fridge or in the oven) and the extra custard makes for the dreamiest of baked French toasts.)
Pour the custard over the bread, pressing the bread down with your fingers, if necessary, to make sure all of pieces are submerged.
Sprinkle the blueberries over the bread, and, using your fingers, gently push some of the blueberries between the slices of bread.
Sprinkle generously with turbinado sugar. Cover the baking dish with plastic wrap and place in the refrigerator overnight.
In the morning, preheat the oven to 350°F (175°C).
Remove the baking dish from the fridge and bake until the bread is golden brown and the custard is fully absorbed and cooked, 50 to 60 minutes. If you like a looser, softer custard, bake for closer to 50 minutes. And if you like a crispier French toast, bake for longer. I’m somewhere in between.
Serve immediately with confectioner’s sugar lightly dusted on top, if desired.
Serving: 1portionCalories: 682kcal (34%)Carbohydrates: 61g (20%)Protein: 14g (28%)Fat: 44g (68%)Saturated Fat: 26g (163%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 318mg (106%)Sodium: 334mg (15%)Potassium: 225mg (6%)Fiber: 1g (4%)Sugar: 33g (37%)Vitamin A: 1736IU (35%)Vitamin C: 3mg (4%)Calcium: 185mg (19%)Iron: 1mg (6%)
Recipe Testers’ Reviews
Originally published June 22, 2022
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