This blueberry french toast casserole is the kind of breakfast that brings everyone to the table. It’s cozy, gently sweet, and full of juicy blueberries tucked between custard-soaked bread. You can assemble it the night before, pop it in the oven in the morning, and let the kitchen do the work while you sip coffee.
It’s easy enough for a lazy weekend and special enough for holidays or guests. Best of all, it’s flexible—use fresh or frozen berries, and the bread you already have on hand.
Why This Recipe Works
This casserole balances textures: soft, custardy centers with golden, slightly crisp edges. The blueberries add brightness and a pop of tart-sweet flavor that keeps each bite from feeling heavy.
A simple vanilla-cinnamon custard ties everything together without being overly sweet. You can assemble it ahead, which gives the bread time to absorb the custard and bake up perfectly. It’s a crowd-pleaser with minimal fuss.
Ingredients
- 1 loaf day-old bread (brioche, challah, or sturdy French bread), cut into 1-inch cubes (about 10–12 cups)
- 2 cups blueberries (fresh or frozen; no need to thaw frozen)
- 8 large eggs
- 2 1/2 cups milk (whole milk is best, or 2% with 1/2 cup cream)
- 1/2 cup heavy cream (optional for extra richness; replace with milk if preferred)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon fine sea salt
- 2 tablespoons unsalted butter, melted (plus more for greasing)
- Zest of 1 lemon (optional but brightens the blueberry flavor)
- Powdered sugar, for serving
- Maple syrup, for serving
Step-by-Step Instructions
- Prep the pan: Grease a 9×13-inch baking dish with butter.
This prevents sticking and helps the edges crisp.
- Cube the bread: Cut day-old bread into 1-inch cubes. If your bread is fresh, toast the cubes on a sheet pan at 300°F (150°C) for 10–12 minutes to dry them slightly. Dry bread absorbs custard better.
- Layer the casserole: Spread half the bread cubes in the dish.
Sprinkle half the blueberries over the bread. Add the remaining bread and top with the remaining blueberries.
- Make the custard: In a large bowl, whisk eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, salt, and lemon zest (if using) until smooth. Whisk in the melted butter.
- Combine: Slowly pour the custard evenly over the bread and berries.
Press down gently with the back of a spoon to help the bread soak it up. Let it sit for 15–20 minutes, or cover and refrigerate overnight.
- Preheat the oven: When ready to bake, preheat to 350°F (175°C). If the casserole was refrigerated, let it sit at room temperature for 20–30 minutes while the oven heats.
- Bake: Cover loosely with foil and bake for 25 minutes.
Remove the foil and bake another 20–25 minutes, until the top is golden and the custard is set in the center. A knife inserted near the middle should come out mostly clean.
- Rest and serve: Let the casserole rest for 10 minutes before serving. Dust with powdered sugar and serve with warm maple syrup.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat individual portions in the microwave for 45–60 seconds, or warm the whole dish in the oven at 325°F (165°C) until heated through. To freeze, wrap tightly in layers of plastic and foil after baking and cooling. Freeze for up to 2 months.
Thaw overnight in the fridge, then reheat covered at 325°F until hot.
If you want to prep ahead, assemble the casserole the night before. Cover and refrigerate up to 24 hours. This improves the texture because the bread soaks up more custard.
Just remember to let it sit on the counter while the oven preheats so it bakes evenly.
Health Benefits
- Blueberries are nutrient-dense: They’re rich in antioxidants, especially anthocyanins, which support heart and brain health.
- Protein from eggs: Eight eggs add satisfying protein that helps keep you full.
- Calcium from dairy: Using milk and a bit of cream provides calcium for bones and teeth.
- Balanced sweetness: This recipe uses moderate sugar, and the fruit adds natural sweetness. You can reduce the sugar slightly if you prefer.
What Not to Do
- Don’t use very soft, fresh bread without drying it: It can turn mushy and won’t hold structure.
- Don’t skip the salt: A small amount sharpens the flavors and keeps the custard from tasting flat.
- Don’t overbake: Overbaking dries out the custard. Pull it when the center is set but still tender.
- Don’t thaw frozen blueberries: Thawing can make them bleed too much.
Use them straight from the freezer.
- Don’t rush the rest time: Let it sit before baking (or refrigerate overnight) so the bread absorbs the custard evenly.
Recipe Variations
- Lemon Blueberry: Add 1–2 tablespoons fresh lemon juice and extra zest to the custard. Serve with a quick lemon glaze (powdered sugar whisked with lemon juice).
- Cream Cheese Swirl: Beat 8 ounces softened cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla. Dollop over the first bread layer, then continue assembling.
- Almond Crunch: Sprinkle 1/2 cup sliced almonds and 2 tablespoons turbinado sugar over the top before baking.
Add 1/2 teaspoon almond extract to the custard.
- Whole-Grain Twist: Use half whole-wheat bread for extra fiber. Increase vanilla slightly to balance the heartier flavor.
- Dairy-Light: Swap the cream for milk and use a non-dairy milk like almond or oat if needed. Add an extra egg for richness.
- Spiced Maple: Replace granulated sugar with pure maple syrup (reduce milk by 1/4 cup).
Add a pinch of cardamom or ginger.
- Mixed Berry: Combine blueberries with raspberries or blackberries for more tartness and color.
FAQ
Can I make this the night before?
Yes. Assemble it fully, cover, and refrigerate overnight. Bake the next morning as directed, adding a few extra minutes if it’s very cold when it goes into the oven.
What’s the best bread to use?
Brioche or challah make a rich, custardy casserole.
A sturdy French or Italian loaf works well too. Avoid very soft sandwich bread, which can get soggy.
Do I need fresh blueberries?
No. Frozen blueberries work great.
Use them straight from the freezer and add a couple extra minutes to the bake time if needed.
How do I know when it’s done?
The top should be golden and slightly crisp. Insert a knife near the center; it should come out mostly clean, and the custard should look set, not runny.
Can I reduce the sugar?
Yes. Cut both sugars by 2–3 tablespoons if you prefer less sweet.
You can also skip the powdered sugar on top and serve with fresh fruit.
How do I prevent a soggy bottom?
Use day-old or lightly toasted bread, don’t overfill the dish with custard, and bake on the middle rack. Resting time before baking also helps the bread absorb evenly.
Can I make it gluten-free?
Yes. Use your favorite gluten-free brioche-style or sturdy bread.
The method and timing stay the same.
What can I serve with it?
It pairs well with crispy bacon or breakfast sausage, a simple fruit salad, and coffee or tea. Plain Greek yogurt on the side adds a nice tang.
In Conclusion
This blueberry french toast casserole is simple, flexible, and completely comforting. It’s perfect for weekend brunch, holiday mornings, or any time you want a make-ahead breakfast that feels special.
With a short ingredient list and reliable results, it’s a recipe you’ll come back to again and again. Serve warm, pass the maple syrup, and enjoy the cozy, berry-studded goodness.
Ingredients
Instructions
- Prep the pan: Grease a 9x13-inch baking dish with butter. This prevents sticking and helps the edges crisp.
- Cube the bread: Cut day-old bread into 1-inch cubes. If your bread is fresh, toast the cubes on a sheet pan at 300°F (150°C) for 10–12 minutes to dry them slightly. Dry bread absorbs custard better.
- Layer the casserole: Spread half the bread cubes in the dish. Sprinkle half the blueberries over the bread. Add the remaining bread and top with the remaining blueberries.
- Make the custard: In a large bowl, whisk eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, salt, and lemon zest (if using) until smooth. Whisk in the melted butter.
- Combine: Slowly pour the custard evenly over the bread and berries. Press down gently with the back of a spoon to help the bread soak it up. Let it sit for 15–20 minutes, or cover and refrigerate overnight.
- Preheat the oven: When ready to bake, preheat to 350°F (175°C). If the casserole was refrigerated, let it sit at room temperature for 20–30 minutes while the oven heats.
- Bake: Cover loosely with foil and bake for 25 minutes. Remove the foil and bake another 20–25 minutes, until the top is golden and the custard is set in the center. A knife inserted near the middle should come out mostly clean.
- Rest and serve: Let the casserole rest for 10 minutes before serving. Dust with powdered sugar and serve with warm maple syrup.
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