Overnight French Toast Casserole with Blueberries
Start your morning on a high note with my Overnight French Toast Casserole! With its irresistibly golden, custard-soaked bread, bursts of juicy blueberries, and melty chocolate chunks, this dish is as decadent as it is simple to prepare. Topped with cinnamon whipped cream, it’s the ultimate indulgence for a special breakfast or brunch at home.
Servings: 12 servings
Calories: 528kcal
Equipment
Plastic wrap or aluminum foil
Sifter
Hand mixer (or stand mixer fitted with whisk attachment)
Ingredients
For the French Toast Casserole
- 1 Tbsp (14g) unsalted butter
- Bread: 1 loaf challah or brioche bread or 8 large croissants, cut into 1-inch cubes, preferably 1-2 days old
- 1 cup (140g) semi-sweet chocolate chunks
- 1½ cups (225g) blueberries, fresh or frozen
- 8 large eggs
- 1 cup (237 ml) heavy cream
- 1 cup (237ml) whole milk
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 Tbsp (28g) maple syrup
- 2 tsp pure vanilla extract
- 2 tsp orange zest, from ½ a medium orange
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
For the Whipped Cream Topping
- 2 cups (480ml) heavy cream
- 1 Tbsp pure vanilla extract or 2 tsp vanilla bean paste
- 2 heaping Tbsp powdered sugar
- ½ tsp ground cinnamon (or 1 tsp if you want it extra cinnamony!)
For Serving
- Powdered sugar, dusted on top
- Fresh fruit, such as blueberries or raspberries
Instructions
- Prepare the baking dish. Grease a 9x13 baking dish with butter or baking spray. Add the cubed bread pieces to the pan, then top with 1 cup (140g) chocolate chunks and 1½ cups (12oz) frozen blueberries.
- Mix the wet ingredients. In a large mixing bowl, combine 8 large eggs, 1 cup (237ml) heavy cream, 1 cup (237ml) whole milk, ½ cup (110g) brown sugar, ¼ cup (50g) granulated sugar, 2 Tbsp (28g) maple syrup, 2 tsp pure vanilla extract, 2 tsp orange zest, 1 tsp ground cinnamon, and ¼ tsp kosher salt. Whisk well.
- Soak the bread overnight. Pour the custard mixture over the bread, then use a spatula to gently submerge everything as best you can. Wrap tightly with plastic wrap or aluminum foil, then refrigerate for at least 4 hours or overnight.
- Bake! Preheat an oven to 350°F (175°C). Remove the plastic wrap (or foil), then place on a sheet pan and bake for 50-60 minutes. Check at 40 minutes and if the top is browning too quickly, cover with aluminum foil before returning to the oven. The bread should be puffed up golden brown, and the custard should be fully set. Allow the French toast casserole to cool for about 10-15 minutes before slicing. Dust with powdered sugar.
- Make the whipped cream. In a large mixing bowl, combine 2 cups (480ml) heavy cream, 1 Tbsp vanilla extract, 2 Tbsp powdered sugar, and ½ tsp ground cinnamon. Use a hand mixer (or stand mixer) to whip on medium speed until soft peaks form.
- Serve! Cut the casserole into slices, then serve with a dollop of cinnamon whipped cream and a bit of fresh fruit on the side. Enjoy!
Notes
- Fruit: You can substitute blueberries with raspberries, strawberries, blackberries, or use a combination.
- Make-ahead: Prepare the casserole the night before and refrigerate. Bake it fresh in the morning for an effortless breakfast.
- Store: Cover leftovers tightly and store in the refrigerator for up to 3 days.
- Reheating: Warm individual slices in the microwave for 30-60 seconds or reheat the entire dish in a 300°F oven for 15-20 minutes.
- To freeze: Wrap the unbaked casserole tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in a refrigerator overnight before baking.
Nutrition
Serving: 1piece (when cut into 12 servings) with whipped cream | Calories: 528kcal | Carbohydrates: 46g | Protein: 11g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 217mg | Sodium: 268mg | Potassium: 280mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1223IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
