Blueberry French Toast Casserole is a sweet, comforting breakfast that’s perfect for any weekend morning. It’s got soft layers of bread soaked in a cinnamon-vanilla custard, with fresh blueberries scattered throughout to add a pop of juicy flavor. The top gets golden and slightly crispy, making every bite a delightful mix of creamy and crunchy.
I love making this casserole the night before, so it has time to soak up all those delicious flavors while I’m asleep. It’s like waking up to a little breakfast surprise already waiting for me in the oven. Plus, it’s super easy to make, especially if you want to treat your family or guests without spending too much time in the kitchen early in the day.
My favorite way to serve this is with a drizzle of maple syrup and a dusting of powdered sugar. Sometimes I add a dollop of whipped cream or a side of fresh fruit to keep it bright and fresh. It’s the kind of dish that feels a little fancy but is really just good, simple comfort food that brings everyone around the table with smiles.
Key Ingredients & Substitutions
French bread or brioche: These breads soak up custard really well. Brioche is richer and softer, making the casserole extra tender. If you don’t have these, challah or day-old white bread work great too.
Blueberries: Fresh blueberries add bursts of juicy flavor. Frozen can work too—just thaw and drain them first to avoid extra moisture.
Eggs, milk & cream: This combo creates the custard that makes the casserole soft and creamy. For a lighter version, swap heavy cream for extra milk.
Sugar & cinnamon: The sugar adds sweetness, while cinnamon brings warmth. You can reduce sugar if you like it less sweet or try adding a pinch of nutmeg for extra spice.
Butter: Melting butter over the top helps create a golden crust. If you prefer, use a neutral oil, but butter gives the best flavor.
How Do You Make Sure the Bread Soaks Up the Custard Perfectly?
The soaking step is key for a soft, custardy casserole. Here’s how to get it just right:
- Use slightly stale or day-old bread. It holds up better and absorbs liquid without getting mushy right away.
- After pouring the custard, gently press the bread down so it soaks evenly.
- Cover and refrigerate for at least 4 hours or overnight. This long soak lets the custard sink into every bite.
- If you’re short on time, soak for at least 1 hour, but overnight is best for texture.
Following these steps ensures each piece is juicy inside but still holds shape once baked, giving you that perfect French toast casserole experience.
Equipment You’ll Need
- 9×13-inch baking dish – This size allows everything to cook evenly and easily fit in your oven.
- Mixing bowls – You’ll need these to whisk together the custard ingredients. A large one makes mixing easier.
- Whisk or fork – Helps blend the eggs, milk, and spices smoothly for a well-made custard.
- Measuring cups and spoons – For accurate amounts of sugar, vanilla, and spices.
- Sharp knife – To cut the bread into even cubes, ensuring it soaks up the custard uniformly.
- Aluminum foil – Cover the casserole while it refrigerates and during part of baking to keep it moist.
Flavor Variations & Add-Ins
- Swap blueberries for sliced strawberries or raspberries for different fruity flavors. They add a fresh, tart touch.
- Add cream cheese dollops or mascarpone between the bread layers for extra richness.
- Mix in chopped nuts like pecans or walnuts for crunch and texture.
- Sprinkle a little grated lemon or orange zest into the custard for a bright, citrusy flavor twist.
Blueberry French Toast Casserole
Ingredients You’ll Need:
- 1 loaf of French bread or brioche, cut into 1-inch cubes (about 6 cups)
- 2 cups fresh blueberries (plus extra for garnish)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- Powdered sugar, for dusting
- Maple syrup, for serving
Time Needed
This casserole takes about 15 minutes to prepare, plus at least 4 hours (or overnight) to soak in the fridge. Baking takes about 55-60 minutes in the oven. So plan ahead for a tasty breakfast or brunch treat!
Step-by-Step Instructions:
1. Prepare the Bread and Blueberries
First, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cut your bread into 1-inch cubes and spread them evenly in the dish. Sprinkle the fresh blueberries evenly over the bread cubes.
2. Make the Custard Mixture
In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until everything is well mixed and smooth.
3. Assemble the Casserole
Pour the custard mixture evenly over the bread and blueberries in the baking dish. Gently press down the bread to help it soak up the custard. Drizzle the melted butter over the top.
4. Soak and Bake
Cover the dish with aluminum foil and place it in the fridge to soak for at least 4 hours or overnight for best results. When ready to bake, remove from the fridge and bake covered for 30 minutes. Then remove the foil and bake uncovered for another 25-30 minutes until golden brown and the casserole is set in the center.
5. Serve and Enjoy
Allow the casserole to cool slightly. Dust with powdered sugar and top with extra fresh blueberries. Serve warm with maple syrup drizzled on top for a delicious, comforting breakfast!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain the frozen blueberries well before adding them to avoid excess moisture that could make the casserole soggy.
Can I Make This Recipe the Night Before?
Absolutely! Preparing it the night before and letting it soak in the fridge overnight helps the bread absorb the custard fully, making the casserole extra flavorful and tender.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.
What Are Some Good Substitutions for Bread?
If you don’t have French bread or brioche, challah or a sturdy white bread work well. Just be sure to use slightly stale bread so it absorbs the custard without getting too mushy.