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Blueberry Brioche French Toast Casserole

A heavenly baked dish combining rich brioche, fresh blueberries, and a creamy custard, perfect for brunch gatherings.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1 loaf (16 ounces) Brioche bread, cut into 1-inch cubes Choose a fresh loaf from a local bakery for better flavor. Challah can be used as a substitute.
  • 1.5 cups fresh blueberries or frozen berries (unthawed) Fresh is best, but ensure frozen berries are unthawed to prevent excess moisture.
  • 8 large eggs, room temperature, beaten Room temperature eggs combine more easily.
  • 2 cups whole milk, room temperature Full-fat milk provides the richest flavor.
  • 1/2 cup heavy whipping cream, room temperature Can substitute with half-and-half.
  • 3/4 cup light brown sugar, packed Adds a hint of caramel flavor.
  • 2 teaspoons vanilla extract Use pure vanilla for the best flavor.
  • 1 teaspoon lemon zest and 2 tablespoons fresh lemon juice Brightens the taste.
  • 1/2 teaspoon kosher salt Balances the sweetness.
For the Topping
  • 1/2 cup all-purpose flour Essential for the crumbly topping.
  • 1/2 cup light brown sugar, packed Adds sweetness.
  • 1/2 teaspoon lemon zest More zest for added flavor.
  • 1/4 teaspoon kosher salt Balances flavors.
  • 1/2 cup unsalted butter, cold, cubed For the perfect topping texture.
For Garnish
  • Confectioners' sugar Just a sprinkle for finishing.
  • Maple syrup Perfect for drizzling.

Method
 

Preparation
  1. Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. Layer the cubed brioche bread evenly in the baking dish and sprinkle the blueberries on top.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, lemon zest, lemon juice, and salt until smooth.
  4. Pour the egg mixture over the bread and blueberries, pressing the bread down gently to soak.
  5. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, brown sugar, lemon zest, and salt. Work in the cold cubed butter until crumbly.
  3. Remove the casserole from the refrigerator and sprinkle the crumble topping evenly over the soaked bread.
  4. Bake uncovered for 60-65 minutes until golden brown.
  5. Let rest for 10 minutes before serving. Dust with confectioners' sugar and drizzle with maple syrup.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be reheated in the oven.