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–+ servings
Golden crème brûlée French toast casserole slices with a caramelized sugar crust, served on a plate with maple syrup for an indulgent brunch recipe.

Blueberry Breakfast Toast Casserole

This indulgent overnight French toast bakes up with a silky custard center and a deep caramelized base that feels like a weekend celebration.
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Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 8 hours
Total Time 9 hours 5 minutes
Servings: 6
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 495
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ⅔ cup unsalted butter cut into pieces for even melting
  • 1 ⅓ cups packed brown sugar dark brown preferred for deeper caramel
  • 3 tablespoons light corn syrup adds gloss and smooth texture
  • 8 slices French bread 1-inch thick (day-old works best for absorption)
  • 7 large eggs room temperature for smoother custard
  • 2 cups half-and-half full-fat for richness
  • 1 teaspoons vanilla extract pure vanilla recommended
  • 1 teaspoons orange-flavored brandy liqueur optional but aromatic
  • ⅓ teaspoon salt balances sweetness

Equipment

  • 1 Small saucepan used to melt butter and dissolve sugar smoothly
  • 1 Medium mixing bowl large enough to whisk custard ingredients evenly
  • 1 Whisk helps create a lump-free custard
  • 1 9x13-inch baking dish ideal size for even layers and proper baking depth
  • 1 set Measuring Cups and Spoons ensures accurate ratios for caramel and custard
  • 1 Oven preheated for consistent baking temperature

Method
 

  1. Melt the butter in a small saucepan over medium heat until fully liquefied.
  2. Stir in the brown sugar and corn syrup, cooking gently until the mixture looks smooth and glossy.
  3. Pour the warm caramel mixture evenly across the bottom of a 9x13-inch baking dish.
  4. Trim the crusts from the bread slices and arrange them snugly in a single layer over the caramel.
  5. In a mixing bowl, whisk together the eggs, half-and-half, vanilla, liqueur, and salt until fully combined.
  6. Slowly pour the custard over the bread, making sure every piece is soaked.
  7. Cover the dish tightly and refrigerate for at least 8 hours to allow the custard to absorb.
  8. Preheat the oven to 350°F (175°C) and let the baking dish sit at room temperature while the oven heats.
  9. Bake uncovered until the top is puffed and lightly golden, about 35–40 minutes.

Nutrition

Serving: 185gCalories: 495kcalCarbohydrates: 57gProtein: 11gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 215mgSodium: 420mgPotassium: 210mgFiber: 2gSugar: 34gVitamin A: 820IUCalcium: 165mgIron: 2.4mg

Notes

This dish rewards patience—the overnight rest transforms simple ingredients into a custardy, caramel-soaked breakfast that feels both nostalgic and special.

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