Mothers Day Baked Blueberry Toast (Printable Version)

A baked French toast layered with fresh blueberries and vanilla for a delightful brunch dish.

# What You Need:

→ Bread Base

01 - 1 loaf brioche or challah bread, cut into 1-inch cubes (approximately 1 pound)
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

# How-To 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 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, pressing gently to ensure all bread cubes are saturated with the custard.
05 - Cover the baking dish and refrigerate for at least 30 minutes, or preferably overnight for optimal flavor and texture.
06 - Preheat the oven to 350°F.
07 - In a small bowl, combine melted butter, brown sugar, cinnamon, and nuts if using. Sprinkle the mixture evenly over the chilled casserole.
08 - Bake uncovered for 40 to 45 minutes until the casserole is puffed and golden brown on top. If browning too quickly, loosely tent with aluminum foil.
09 - Remove from oven and let stand for 10 minutes. Dust with powdered sugar before serving if desired.

# Expert Advice:

01 -
  • You can assemble it the night before and sleep in, which honestly feels like the best gift you can give yourself on a busy morning.
  • It looks restaurant-quality when it comes out of the oven but tastes homemade in the way that actually matters.
  • Eight servings means you're covered whether it's just your household or you've invited half the neighborhood.
02 -
  • Don't skip the chilling step; I learned this the hard way when I tried to bake it immediately and ended up with bread that hadn't absorbed enough custard, leaving dry cubes throughout.
  • The casserole will puff up dramatically in the oven but will settle slightly as it cools, and that's exactly what you want—it means the structure is set perfectly.
03 -
  • Use day-old bread if you can find it; fresh bread sometimes gets too mushy, while slightly stale bread has better structure.
  • Don't be afraid of the nut topping even if you think you don't like nuts—chopped pecans add a subtle richness that balances the sweetness in a way you won't expect.
Go Back