Mothers Day Blueberry French Toast (Print Version)

A luscious baked French toast bursting with blueberries and vanilla, ideal for special brunch gatherings.

# Ingredient List:

→ Bread Base

01 - 1 loaf brioche or challah bread (about 1 pound), cut into 1 inch cubes
02 - 2 cups fresh or frozen blueberries

→ Custard Mixture

03 - 6 large eggs
04 - 2 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon salt

→ Topping

10 - 1/4 cup unsalted butter, melted
11 - 1/4 cup brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 cup chopped pecans or almonds, optional
14 - Powdered sugar for dusting, optional

# Recipe Steps:

01 - Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Arrange half the bread cubes evenly in the prepared dish. Scatter half the blueberries over the bread layer. Repeat with remaining bread cubes and blueberries.
03 - In a large mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
04 - Pour the custard mixture evenly over the bread and blueberries. Press gently to ensure all bread cubes are adequately saturated.
05 - Cover the dish and refrigerate for at least 30 minutes, preferably overnight, to allow flavors to meld and bread to fully absorb the custard.
06 - Preheat oven to 350°F.
07 - In a small bowl, combine melted butter, brown sugar, cinnamon, and chopped nuts if using. Mix until topping is evenly distributed.
08 - Sprinkle the butter-sugar mixture evenly over the casserole. Bake uncovered for 40 to 45 minutes until the top is puffed and golden brown. If the top browns too quickly, loosely tent with aluminum foil.
09 - Remove from oven and allow the casserole to rest for 10 minutes. Dust with powdered sugar immediately before serving if desired.

# Expert Suggestions:

01 -
  • You prep it the night before, which means you're actually relaxed when guests arrive instead of frazzled and whisking eggs.
  • The blueberries burst into little pockets of jammy sweetness throughout, and no one can quite figure out how you made it taste this luxurious.
  • Eight servings means you're feeding a crowd without multiplying recipes or dirtying extra pans.
02 -
  • Don't skip the resting time before baking; it's the difference between custardy and soggy, and it's non-negotiable.
  • Frozen blueberries will bleed their color slightly into the custard, which looks moody and beautiful and is completely normal.
03 -
  • Use day-old bread that's been cut into cubes and left to sit uncovered for a few hours before assembling—it absorbs custard more evenly than fresh bread.
  • If you forget to chill it overnight, even two hours helps, though the texture won't be quite as custardy and wonderful as it could be.
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