Martha Stewart Baked Blueberry French Toast Casserole

Martha Stewart baked blueberry French toast casserole is an easy make-ahead breakfast bake made with brioche, fresh blueberries and a cinnamon custard, ready in 2 hours. This make-ahead brunch dish fits summer breakfast ideas, holiday mornings and overnight guests, since it soaks in the fridge while you sleep.

Let the brioche soak in the egg mixture for at least 30 minutes, because that wait is what turns plain bread into a creamy custard center. Skip it and the slices bake up dry in the middle.

Martha tucks the blueberries between and on top of the slices right before baking instead of mixing them into the custard. That keeps the berries whole and juicy, so they don't bleed purple through the casserole overnight.

Martha Stewart Baked Blueberry French Toast Casserole

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

340

kcal

Thick brioche slices soak in a cinnamon custard, then bake with blueberries tucked between them. The top turns crisp and golden while the inside stays soft and creamy.

Ingredients

• Unsalted butter, room temperature, for baking dish
  

• 6 large eggs
  

• 3 cups whole milk
  

• 1/3 cup sugar
  

• 1/2 teaspoon ground cinnamon
  

• 1/2 teaspoon coarse salt
  

• 10 1/2 -inch-thick slices brioche (from one 10-ounce loaf)
  

• 1 cup blueberries
  

• Confectioners' sugar, for serving
  

Directions

• Butter the dish: Butter a shallow 2-quart baking dish with room temperature unsalted butter. Then set it aside while you mix the custard.
• Make the custard: Whisk 6 large eggs, 3 cups whole milk, 1/3 cup sugar, 1/2 teaspoon ground cinnamon and 1/2 teaspoon coarse salt in a large bowl. Keep whisking until the sugar dissolves and the mixture looks smooth and even.
• Dip the brioche: Dip each of the 10 brioche slices in the egg mixture, then arrange them in the dish, overlapping slightly. Pour the remaining egg mixture over the top so every slice gets coated.
• Soak the bread: Cover the dish with plastic wrap and let it stand 30 minutes. If you're planning ahead, refrigerate it up to overnight instead.
• Add the blueberries: Preheat the oven to 325 degrees. Sprinkle 1 cup blueberries in between and on top of the bread slices.
• Bake the casserole: Bake for 55 to 65 minutes, until the casserole is puffed and the custard is just set. If the top browns too quickly, tent it with foil.
• Cool and dust: Let the casserole cool for 15 minutes so the custard firms up for clean scoops. Then dust it with confectioners' sugar just before serving.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this French toast casserole the night before?

Yes, that's exactly what the recipe is built for. Soak the brioche in the custard, cover it and refrigerate it overnight. Add the blueberries and bake the next morning, since the berries stay fresher that way.

Can I use frozen blueberries instead of fresh?

Frozen blueberries work if you scatter them over the bread straight from the freezer, so they don't bleed into the custard. Expect to add a few extra minutes to the baking time, and check that the center is set.

What bread can I use if I don't have brioche?

Challah is the closest swap, since it's also rich and soft. Slice it about 1/2 inch thick like the brioche. A thin sandwich bread will turn mushy in the custard, so skip it.

How do I store and reheat leftovers?

Cover leftovers and refrigerate them for up to 3 days. Reheat individual portions in a 325 degree oven for about 10 minutes, because the microwave makes the bread soft and rubbery.

How do I know when the casserole is done?

Look for a puffed, golden top and a custard that's just set, which takes 55 to 65 minutes. The center should barely jiggle when you nudge the dish. If the top darkens early, tent it loosely with foil.