Make-ahead brunch magic: 15-minute prep tonight, bake golden in 45–55 minutes
Custardy brioche, bursts of blueberries, and a hint of lemon bake into a puffed, golden casserole—finished with vanilla icing and maple for a showy, sliceable crowd-pleaser.
Why you’ll love it
- Best Breakfast Options: Feeds 10–12 with bakery vibes and minimal work.
- Sweet Casseroles For Breakfast: Think french toast + blueberry muffin, in 9×13 form.
- Breakfast Morning Casserole: Assemble the night before; just bake and serve.
- Brunch Ideas For Parties: Pretty enough for holidays; set-and-forget while you host.
- Breakfast Simple Recipes: Pantry staples; no fussy custard techniques.
- 9×13 Breakfast Recipes: Built for a standard pan; scales up for a crowd.
Ingredients (notes only)
Bread & fruit
- Brioche or challah (day-old holds shape), fresh or frozen blueberries (no thaw needed).
Custard
- Eggs + half-and-half (or milk/cream mix) for a silky set; sugar, vanilla, lemon zest, cinnamon, pinch of salt.
Swirl & finish
- Cream cheese (optional pockets), lemon juice, powdered sugar + milk for quick vanilla icing; butter for the pan.
Serving
- Warm maple syrup, extra blueberries, whipped cream or yogurt; optional crumb topping for bakery-style crunch.
Step-by-step
- Prep pan: Butter a 9×13-inch baking dish.
- Layer: Add half the bread cubes; dot with half the blueberries (and half the cream cheese cubes if using). Repeat with remaining bread/berries/cream cheese.
- Whisk custard: Eggs, half-and-half, sugar, vanilla, lemon zest, cinnamon, and salt until smooth.
- Soak: Pour evenly over the bread; press gently to submerge. Cover tightly; refrigerate 8–24 hours.
- Bake: Uncover. Bake at 350°F for 45–55 minutes, until puffed and deep golden and the center reaches 165°F. Tent with foil if the top browns early.
- Finish: Rest 10 minutes. Whisk powdered sugar + milk + a splash of lemon; drizzle over the top.
- Serve: Scoop or slice; add maple, extra berries, and whipped cream.
Pro tips
- Bread choice: Rich breads (brioche/challah) = custardy center + crisp top. If using sandwich bread, lightly toast cubes 8–10 minutes first.
- Even soak: Press down once mid-chill so top pieces absorb custard.
- No soggy bottom: Don’t overfill; the custard should just reach the bread’s surface.
- Cream-cheese pockets: Freeze cubes 10 minutes before dotting so they hold shape.
- Make it bakery-crispy: Sprinkle ½ cup streusel (butter + flour + sugar) over the top before baking.
Variations (mapped to interests)
- Lemon–Blueberry (Dessert Breakfast Casserole): Add 2 Tbsp lemon juice to custard + extra lemon zest; finish with lemon glaze.
- Berry Medley (Best Breakfast Options): Mix blueberries with raspberries/blackberries.
- Cinnamon Roll Twist (Sweet Casseroles For Breakfast): Use cinnamon-swirl bread; add a cinnamon-sugar sprinkle before baking.
- Almond Bakery Style (Brunch Ideas For Parties): Add ½ tsp almond extract + sliced almonds on top.
- Lighter Option (Breakfast Simple Recipes): Use 2% milk + Greek yogurt dollops instead of cream cheese.
How to serve
- Place the casserole center stage with Best Breakfast Sides: crispy bacon or breakfast sausage links, fresh fruit salad, and a big bowl of vanilla yogurt. For fuller spreads, add easy brunch sandwiches (ham & Swiss sliders) to complement the sweet bake.
Make ahead & storage
- Overnight: Chill 8–24 hours tightly covered.
- Fridge: 3–4 days; reheat covered at 325°F until warmed through.
- Freeze: Before baking (up to 2 months). Thaw in fridge overnight; bake as directed.
- Reheat safety: Return center to 165°F for egg-based casseroles.
FAQs
Can I use frozen blueberries?
Yes—do not thaw. Toss with 1 tsp flour to minimize color bleed.
What if the center isn’t set?
Bake longer (5–10 minutes) until the middle hits 165°F; tent with foil to prevent over-browning.
Best bread to use?
Brioche or challah; day-old holds texture. If fresh, cube and toast lightly.
How do I prevent a rubbery texture?
Use the half-and-half ratio, avoid overbaking, and rest 10 minutes before slicing.
Can I reduce sugar?
Yes—cut to ¼ cup in custard and skip the glaze; serve with fruit and a light maple drizzle.
Simple Nutrition (estimate per serving, 1/12 pan)
Calories 360 • Protein 10g • Carbs 45g • Fat 15g • Fiber 2g • Sodium 300mg • Sugar 23g
Overnight Blueberry French Toast Casserole
A bakery-style 9×13 blueberry french toast bake you assemble the night before. Custardy brioche, juicy blueberries, and a lemon–vanilla glaze—perfect for holiday mornings and party brunches.
Ingredients
- 1 lb brioche or challah, cut in 1–1½ inch cubes (about 10–12 cups)
- 2 cups blueberries (fresh or frozen; see note)
- 8 large eggs
- 2 cups half-and-half (or 1½ cups milk + 1/2 cup cream)
- 0.33 cup granulated sugar (use 1/4 cup for less sweet)
- 2 tsp vanilla extract
- 1–2 tsp lemon zest (plus 1 tsp lemon juice optional)
- 1 tsp ground cinnamon
- 0.25 tsp kosher salt
- 4 oz cream cheese, cut in 1/2-inch cubes (optional, for pockets)
- 1 tbsp butter, for greasing pan
- 0.75 cup powdered sugar (icing)
- 1–2 tbsp milk (icing)
- 1 tsp lemon juice (optional, icing)
- 0.25 tsp vanilla (icing)
Equipment
- 9×13-inch baking dish
- large mixing bowl
- whisk
- foil (for tenting)
Method
- Butter a 9×13-inch baking dish. Arrange half the bread cubes, half the blueberries, and half the cream cheese cubes (if using). Repeat layers.
- In a large bowl, whisk eggs, half-and-half, sugar, vanilla, lemon zest (and juice if using), cinnamon, and salt until smooth.
- Pour custard evenly over bread. Press down gently to soak. Cover tightly and refrigerate 8–24 hours.
- Heat oven to 350°F (175°C). Uncover and bake 45–55 minutes until puffed, deep golden, and the center registers 165°F. Tent with foil if needed.
- Rest 10 minutes. Whisk icing ingredients smooth and drizzle over the top. Serve with maple syrup and extra berries.
Nutrition
Calories: 360kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 150mgSodium: 300mgPotassium: 220mgFiber: 2gSugar: 23gVitamin A: 500IUVitamin C: 3mgCalcium: 170mgIron: 2mg
Notes
Frozen berries: Use straight from freezer; toss in 1 tsp flour to reduce color bleed.
Streusel option: Mix 1/4 cup melted butter + 1/2 cup flour + 1/2 cup brown sugar + pinch salt; crumble over the top before baking.
Storage: Refrigerate leftovers 3–4 days. Reheat covered at 325°F to heat through.
Gluten-free: Use sturdy GF bread.
Dairy-light: Swap half of the half-and-half for 2% milk; skip cream cheese.
Equipment: 9×13 baking dish, large mixing bowl, foil.
Streusel option: Mix 1/4 cup melted butter + 1/2 cup flour + 1/2 cup brown sugar + pinch salt; crumble over the top before baking.
Storage: Refrigerate leftovers 3–4 days. Reheat covered at 325°F to heat through.
Gluten-free: Use sturdy GF bread.
Dairy-light: Swap half of the half-and-half for 2% milk; skip cream cheese.
Equipment: 9×13 baking dish, large mixing bowl, foil.
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