Blueberry Challah French Toast Casserole Recipe
This blueberry challah French toast casserole blends rich challah bread with juicy blueberries in a creamy, cinnamon-spiced custard. It’s a sweet, make-ahead breakfast that’s perfect for sharing on cozy mornings or special brunches. The dish offers a delightful mix of soft texture and fruity bursts with minimal effort.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Cutting Board and Knife
- Measuring cups and spoons
Ingredients
- 1 loaf of challah bread about 12-14 ounces, preferably day-old
- 4 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups fresh or frozen blueberries no need to thaw if frozen
- 2 tablespoons unsalted butter melted
- Optional: 1 tablespoon lemon zest
Instructions
Step 1: Prepare the Challah
- Cut the challah bread into 1-inch cubes. If it’s fresh, let it sit out for a few hours to dry slightly. This helps it soak up the custard without getting soggy.
Step 2: Make the Custard
- In a large bowl, whisk together eggs, milk, cream, and sugar. Add vanilla, cinnamon, salt, and lemon zest if using. Mix until everything is smooth and well blended.
Step 3: Assemble the Casserole
- Spread half the bread cubes in the greased baking dish. Scatter 1 cup of blueberries over the bread. Top with the remaining bread cubes.
Step 4: Add Custard and Berries
- Pour the custard evenly over the bread, pressing down gently. Sprinkle the remaining ½ cup of blueberries on top. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 5: Preheat the Oven
- When ready to bake, preheat your oven to 350°F (175°C). Take the casserole out of the fridge to warm up slightly while the oven heats.
Step 6: Add Butter
- Drizzle the melted butter over the top of the casserole. This gives it a golden, crispy finish and a touch of richness.
Step 7: Bake It
- Bake uncovered for 40-45 minutes until the top is golden and the center is set. The blueberries should be soft and juicy when done.
Step 8: Cool and Serve
- Let the casserole cool for 5-10 minutes before slicing. This resting time helps it hold together for cleaner servings.