Ingredients
Equipment
Method
- Day-old or slightly stale bread works best for absorbing the custard. Cut your loaf of challah, brioche, or French bread into 1-inch cubes. Spread these cubes in a single layer on a large baking sheet and let them sit out at room temperature for at least 30 minutes, or until lightly dried. This helps them soak up the liquid without becoming mushy.1 pound loaf of challah, brioche, or French bread
- In a large bowl, combine the melted butter, granulated sugar, lemon zest, cinnamon, and salt. Stir until these ingredients are well incorporated. This mixture will form the base of your sweet and tangy coating for the bread.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1 teaspoon lemon zest, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Add the lemon juice and vanilla extract to the butter mixture and stir again.1/4 cup fresh lemon juice, 1 teaspoon vanilla extract, 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1 teaspoon lemon zest, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Add the dried bread cubes to the bowl with the butter and sugar mixture. Gently toss the bread cubes to coat them evenly. Ensure every piece of bread has a light coating of the buttery, citrusy mixture. Distribute about half of the coated bread cubes into the bottom of a lightly greased 9x13-inch baking dish.1 pound loaf of challah, brioche, or French bread, 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1 teaspoon lemon zest, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Sprinkle the fresh blueberries evenly over the bread cubes in the baking dish.1 cup fresh blueberries
- Add the remaining coated bread cubes on top of the blueberries, creating a second layer. Gently press down on the bread to help pack it in.1 pound loaf of challah, brioche, or French bread, 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1 teaspoon lemon zest, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- In a separate medium bowl, whisk together the eggs, milk, and heavy cream until well combined and smooth. This liquid mixture is your custard, which will give the casserole its signature creamy texture.6 large eggs, 2 cups whole milk, 1/2 cup heavy cream
- Evenly pour the egg and milk mixture over the bread cubes in the baking dish. Use a spatula or spoon to gently press down on the bread again, ensuring all the cubes are submerged as much as possible. This is crucial for optimal soaking and a perfect French toast texture.6 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1 pound loaf of challah, brioche, or French bread
- Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, or preferably overnight. This chilling time allows the bread to fully absorb the custard mixture, resulting in a wonderfully tender and flavorful casserole.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish. Bake for 45-55 minutes, or until the casserole is golden brown around the edges and a knife inserted into the center comes out clean. The top should be puffed and beautifully browned.
- Let the casserole rest for about 10 minutes before serving. This allows the custard to set further. Dust with powdered sugar, if desired, and serve warm with maple syrup, extra blueberries, and whipped cream.1/2 cup powdered sugar, maple syrup, extra fresh blueberries, whipped cream
Notes
Make-ahead friendly. Stores leftovers for up to 3 days in the refrigerator. Reheats well in the microwave or oven. Can also be frozen.