This bright and fruity Blueberry French Toast Casserole is a breakfast treat guaranteed to get everyone out of bed fast!
I love making big breakfasts for family and friends. There’s just something about starting the day relaxing over delicious food with loved ones that feels completely different from a dinner gathering. And as someone with a sweet tooth, breakfast is the one meal where you can get away with having a sweet dish as the main course.
Blueberry French toast casserole is one of my favorite sweet mains. It has all the flavors and textures of classic French toast, plus the juicy pop of slightly tart blueberries that balances the richness perfectly. And the best part? You can assemble it the night before and pop it in the oven in the morning. No standing at the stove flipping slices while everyone else eats.
You will love this blueberry French toast casserole because it’s perfect for feeding a crowd or ensuring you have leftovers to enjoy later. Everything bakes together in one casserole dish, meaning there’s no need to cook individual portions. The soft, eggy bread is infused with sugar, vanilla, and cinnamon, and the bursts of blueberry are the chef’s kiss. Add some powdered sugar and maple syrup after baking, and you’re good to go!
Perfect bread for your casserole
If you plan ahead, you can prep the bread for your French toast casserole by slicing a loaf of French bread and arranging the pieces on a wire cooling rack. Let the bread sit out overnight or all day so it becomes perfectly stale for the recipe.
No stale bread, no problem. If it’s already 8 PM the night before you plan on serving the casserole and you only have a loaf of fresh bread, don’t worry. You can speed up the process with a quick drying in the oven. Just cut the bread into one-inch cubes, spread them out on a baking sheet, and bake at 350°F for 10 to 15 minutes, until the cubes feel dry to the touch. Keep an eye on them and ensure they are not toasted or browned.
How do I store leftovers?
Leftovers can be kept in the fridge (tightly covered with plastic wrap or in an airtight container) for up to 4 days. For longer storage, you can freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 325°F for 20 minutes.
Serving suggestions
Serve this blueberry French toast casserole any time you need a special breakfast or brunch. You can certainly mix things up and use a combo of berries: blueberries, blackberries, raspberries, and sliced strawberries, for instance. You can also vary the types of bread you use. French bread is great, but you can try brioche, challah, or a rustic sourdough.
As for what to serve with this casserole, you can go with simple sides like bacon and sausage, or ramp it up a bit, depending on the occasion. For instance, if it’s a big gathering, consider serving another main dish, but make it savory. Pancetta And Chive Quiche or Crock-Pot Breakfast Casserole are great choices. For a light side, you could set up a granola bar or set out the fixings for Yogurt Parfaits.
Blueberry French Toast Casserole
Ingredients
- Butter for greasing the baking dish
- 1 loaf day-old French bread cut into 1-inch cubes
- 1 1/2 cups fresh or frozen blueberries
- 6 large eggs
- 1 3/4 cups whole milk
- 1 1/4 cups heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- Powdered sugar and maple syrup for serving
Instructions
- Grease a 9×13-inch baking dish with butter.
- Spread half of the bread cubes evenly in the prepared dish, sprinkle with 1 cup of the blueberries, then top with the remaining bread cubes and the rest of the blueberries.
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until well combined.
- Pour the egg mixture over the bread and blueberries, pressing down gently to ensure the bread is fully soaked. Allow to sit for at least 30 minutes, or cover and refrigerate overnight.
- Preheat the oven to 350°F. Bake the casserole for 45 minutes, or until the top is golden and the center is set.
- Serve with maple syrup and a dusting of powdered sugar.
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