Mothers Day Baked Blueberry Toast (Print-Friendly)

Luscious baked toast bursting with blueberries and vanilla, ideal for a celebratory brunch gathering.

# What You'll Need:

→ Bread Base

01 - 1 loaf brioche or challah bread, cut into 1 inch cubes (approximately 1 pound)
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

# How To Make It:

01 - Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Arrange half the bread cubes evenly in the dish. Scatter half the blueberries over the bread. Repeat with remaining bread and blueberries.
03 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
04 - Pour the custard evenly over the bread and blueberries, pressing gently to ensure all bread is thoroughly soaked.
05 - Cover and refrigerate for at least 30 minutes, or overnight for optimal flavor development and moisture absorption.
06 - Preheat the oven to 350°F.
07 - In a small bowl, mix melted butter, brown sugar, cinnamon, and nuts if using. Sprinkle evenly over the casserole.
08 - Bake uncovered for 40 to 45 minutes, until puffed and golden brown. If browning too quickly, tent loosely with foil.
09 - Let stand for 10 minutes. Dust with powdered sugar before serving if desired.

# Expert Advice:

01 -
  • It's a make-ahead miracle—prep the night before and wake up stress-free on the big day.
  • Those juicy bursts of blueberries hidden in every bite feel like little celebrations of flavor.
  • One casserole feeds eight people, so you spend less time cooking and more time actually enjoying the people you're feeding.
02 -
  • Don't skip the overnight refrigeration if you have time—it's the difference between French toast and a bread pudding, and this recipe shines when properly soaked.
  • Frozen blueberries won't ruin anything; in fact, they stay intact better than fresh ones and distribute more evenly throughout.
03 -
  • Use brioche or challah instead of regular bread—they're built for soaking and become creamy rather than mushy.
  • Don't melt the butter for the topping too far in advance; mixing it warm into the brown sugar and cinnamon creates that perfect wet-sand texture.
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