Mothers Day Blueberry French Toast (Printable)

A luscious baked toast with blueberries and vanilla, ideal for a festive brunch gathering.

# Components:

→ Bread Base

01 - 1 loaf brioche or challah bread, cut into 1 inch cubes (about 1 lb)
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

# Directions:

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 and blueberries, creating even layers.
03 - In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and fully combined.
04 - Pour the custard mixture evenly over the bread and blueberries. Gently press down to ensure all bread cubes absorb the custard.
05 - Cover the dish and refrigerate for at least 30 minutes, or preferably overnight, for optimal flavor and texture development.
06 - Preheat the oven to 350°F.
07 - In a small bowl, combine melted butter, brown sugar, cinnamon, and nuts if using. Mix until evenly distributed.
08 - Sprinkle the crumb topping evenly over the casserole. Bake uncovered for 40 to 45 minutes until the top is puffed and golden brown. If browning too quickly, tent loosely with aluminum foil.
09 - Remove from oven and allow to stand for 10 minutes. Dust with powdered sugar before serving if desired.

# Expert Advice:

01 -
  • You can assemble it the night before and pop it in the oven while coffee brews, making mornings feel less frantic.
  • The blueberries burst into jammy pockets throughout, creating little surprises with every bite that feel fancier than the effort required.
  • Eight servings means feeding a crowd without spending your entire morning at the stove, leaving you time to actually enjoy people.
02 -
  • Brioche is softer than you might expect, so when cutting it into cubes, use a serrated knife and don't press down hard or you'll squeeze all the air out of the bread.
  • The custard needs time to soak—rushing this step means a crispy exterior with a bread-forward interior instead of that creamy, custardy texture that makes this dish special.
03 -
  • Use day-old brioche if you can find it—the slightly drier texture actually grabs onto the custard better than fresh bread, which can sometimes turn mushy.
  • If your oven runs hot, start checking at the 35-minute mark because all ovens are different and you want that slight jiggle in the center, not a fully set top.
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