Blueberry French Toast Casserole is a sweet and comforting breakfast treat that combines soft bread, fresh blueberries, and a custardy egg mixture baked to golden perfection. The blueberries add juicy pops of fruitiness that brighten every bite, and the top gets perfectly crisp and lightly cinnamon-spiced. It’s like the best parts of French toast, all cozied up in a big casserole dish.
I love making this casserole the night before because it lets the bread soak up all the egg mixture and blueberry juices overnight, which makes it super tender and flavorful in the morning. It’s such a crowd-pleaser, too—everyone always asks for seconds. Sometimes I sprinkle a little powdered sugar on top just before serving, or add a drizzle of maple syrup for extra sweet fun.
My favorite way to enjoy this is with a cup of coffee and fresh fruit on the side. It feels like a special breakfast but really isn’t any extra work when you prepare it ahead of time. Whether for a weekend brunch or a holiday morning, this casserole is a cozy hug on a plate that I keep coming back to again and again.
Key Ingredients & Substitutions
Bread: Brioche or challah are best for this casserole since they soak up the custard well and stay tender inside. If you don’t have them, thick-cut day-old white bread or croissants also work nicely.
Blueberries: Fresh blueberries add juicy bursts of flavor and natural sweetness. Frozen berries can be used too—just don’t thaw them first to avoid sogginess in the casserole.
Milk & Cream: Whole milk and heavy cream create a rich, custard-like texture. You can swap cream for more milk if you prefer it lighter, or use a non-dairy milk like almond for a dairy-free version.
Eggs: Eggs bind the custard mixture, making it soft and fluffy once baked. Make sure to whisk them well for a consistent texture throughout.
Butter: Melted butter drizzled on top helps create a golden, crispy crust. You can replace with a plant-based butter if needed.
How Do You Get the Bread Perfectly Soaked but Not Soggy?
The key to this casserole is letting the bread soak up the custard mixture fully without getting mushy. Here’s how:
- Use sturdy bread like brioche or challah, preferably a bit stale or toasted if fresh. This holds its shape well.
- Once you pour the egg mixture over the bread, press gently with a spatula to help it soak in all around.
- Cover and refrigerate for at least 4 hours or overnight. This resting time lets the bread absorb the custard evenly.
- Let the casserole sit at room temperature for 15 minutes before baking to help it cook evenly.
- Check the casserole starting at 45 minutes; it’s ready when the top is lightly browned and a knife inserted comes out mostly clean.
Equipment You’ll Need
- 9×13-inch baking dish – I recommend this size to fit all the bread and blueberries comfortably and make serving easy.
- Mixing bowls – for whisking the egg custard and preparing ingredients; a large one helps combine everything smoothly.
- Whisk – makes mixing the eggs, milk, cream, and spices quick and lump-free.
- Measuring cups and spoons – to measure your ingredients accurately for the best texture and flavor.
- Plastic wrap or foil – to cover the casserole while it chills overnight, helping the flavors meld.
- Oven – obviously, to bake! Most standard ovens work perfectly.
Flavor Variations & Add-Ins
- Stir in chopped nuts like pecans or walnuts for crunch and extra flavor with blueberries.
- Add a dash of nutmeg or ginger to the custard for a warm spice twist.
- Layer in sliced bananas or strawberries to mix up the fruit flavors.
- Use other berries like raspberries or blackberries if you want a different berry mix.
Blueberry French Toast Casserole
Ingredients You’ll Need:
For The Casserole:
- 1 loaf (about 1 pound) of brioche or challah bread, cut into 1-inch cubes
- 2 cups fresh blueberries (plus extra for topping)
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 4 hours (or overnight) to chill in the fridge so the bread soaks up the custard. Then it needs about 45-55 minutes of baking time until it’s perfectly golden and set. Plan ahead for the best results!
Step-by-Step Instructions:
1. Prepare the Casserole Dish:
Grease a 9×13-inch baking dish lightly with butter or non-stick spray. Spread the cubed bread evenly inside.
2. Add Blueberries:
Sprinkle 2 cups of fresh blueberries evenly over the bread cubes for juicy bursts in every bite.
3. Make the Custard Mixture:
In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and combined.
4. Combine and Soak:
Pour the custard evenly over the bread and blueberries in the dish. Gently press down on the bread to help it soak up the liquid. Then drizzle the melted butter evenly on top.
5. Chill Overnight:
Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight. This resting time lets the bread absorb all the delicious custard and blueberry flavor.
6. Bake to Golden Perfection:
When ready, preheat the oven to 350°F (175°C). Take the casserole out of the fridge and let it sit at room temperature for 15 minutes. Uncover and bake for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
7. Serve and Enjoy:
Let the casserole cool slightly, then dust with powdered sugar if you like. Serve warm topped with extra fresh blueberries and drizzle generously with maple syrup. Enjoy your cozy, fruity breakfast treat!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! You can use frozen blueberries straight from the freezer—no need to thaw. Just sprinkle them over the bread cubes as usual. Keep in mind the casserole may be a bit more moist due to the extra juice from frozen berries.
Can I Prepare This Casserole the Morning Of?
While you can prep it the same morning, it’s best to let it soak overnight in the fridge for the custard to fully absorb into the bread. If short on time, soak for at least 4 hours for good results.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm in the oven until heated through.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the milk and heavy cream with your favorite plant-based milk (like almond or oat milk). Use a dairy-free butter or margarine for the melted butter topping, and you’re good to go!