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Blueberry Brioche French Toast Casserole

A rich and delightful baked dish combining brioche bread, fresh blueberries, and a creamy custard, perfect for a cozy brunch.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf 1 loaf (16 ounces) Brioche bread, cut into 1-inch cubes For best results, use a high-quality brioche.
  • 1.5 cups 1 1/2 cups fresh blueberries or frozen berries (unthawed) Opt for organic when possible for the best taste.
  • 8 large 8 large eggs, room temperature, beaten
  • 2 cups 2 cups whole milk, room temperature Always use whole milk for a creamier texture.
  • 1/2 cup 1/2 cup heavy whipping cream, room temperature
  • 3/4 cup 3/4 cup light brown sugar, packed
  • 2 teaspoons 2 teaspoons vanilla extract Vanilla bean paste works well too for an extra flavor punch.
  • 1 teaspoon 1 teaspoon lemon zest Freshly grated is best for a vibrant flavor.
  • 2 tablespoons 2 tablespoons fresh lemon juice
  • 1/2 teaspoon 1/2 teaspoon kosher salt
For Topping
  • 1/2 cup 1/2 cup all-purpose flour
  • 1/2 cup 1/2 cup light brown sugar, packed
  • 1/2 teaspoon 1/2 teaspoon lemon zest
  • 1/4 teaspoon 1/4 teaspoon kosher salt
  • 1/2 cup 1/2 cup unsalted butter, cold, cubed Make sure your butter is really cold for a crispy topping.
For Serving
  • Confectioners' sugar, for garnish
  • Maple syrup, for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
  2. Add the cubed brioche bread to the baking dish in an even layer.
  3. Sprinkle blueberries evenly over the top of the bread.
  4. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, lemon zest, lemon juice, and salt until smooth.
  5. Pour the egg mixture evenly over the bread and blueberries, gently pressing the bread down with a spatula.
  6. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
Baking
  1. In a medium bowl, whisk together the flour, brown sugar, lemon zest, and salt for the topping.
  2. Add the cubed butter and use your fingertips to work it into the flour mixture until crumbly.
  3. Remove the casserole from the refrigerator and sprinkle the crumble topping over the soaked bread.
  4. Bake uncovered for 60-65 minutes or until the top is golden brown and the center is set.
  5. Let the casserole rest for about 10 minutes before serving.
  6. Dust with confectioners' sugar and drizzle with maple syrup if desired.

Notes

Storage: Leftovers can be stored in the fridge for 3-4 days, reheat in the oven. Freezer-friendly; can be frozen before baking for up to a month.