Blueberry Brioche French Toast Bake
A warm, custardy blueberry brioche French toast bake that brings together golden brioche, juicy berries, and bright lemon zest. Perfect for slow weekends or make‑ahead brunch.
Servings: 8 people
Ingredients
- 3 tablespoons unsalted butter melted, divided
- 1 1 pound day-old loaf brioche (or challah)
- 2 cups milk
- ½ cup heavy cream
- 6 large eggs
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- 1 cup fresh blueberries plus more for serving
- Coarse sugar optional
- FOR SERVING: Maple syrup powdered sugar, cinnamon sugar, chopped nuts, whipped cream
Instructions
- Grease a 9x13-inch baking dish with 1 tablespoon butter and set aside. Use a sharp knife to slice the bread into ½-inch to ¾-inch thick slices.
- In a large bowl, whisk the remaining melted butter, milk, cream, eggs, brown sugar, maple syrup, cinnamon, vanilla, lemon zest and salt until fully combined.
- Dip each slice of bread into the milk mixture and allow to soak for 10-15 seconds. Carefully transfer them to the prepared baking dish, shingling them as you go.
- Pour the remaining milk mixture over the slices. Scatter the blueberries between and on top of bread slices. Cover with foil and refrigerate for at least 1 hour, or overnight.
- When ready to bake, preheat the oven to 350F. Remove and discard the foil. Sprinkle the top of the casserole with some coarse sugar, then bake for 35-45 minutes, or until golden and crispy.
- Allow to cool for 10 minutes, then serve with your favorite toppings.
Nutrition
Calories: 212kcal | Carbohydrates: 13g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 150mg | Potassium: 186mg | Fiber: 1g | Sugar: 11g | Vitamin A: 640IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg