Blueberry French Toast Casserole
I remember so many weekend mornings that started with a grand plan for a special breakfast. The reality? I’d end up standing over a hot pan, flipping individual slices of French toast while everyone else was already eating.
It felt more like being a short-order cook than enjoying a slow, relaxing morning. The first person served was done before the last person even got their plate.
This Blueberry French Toast Casserole changed everything. It has all the warm, custardy goodness of classic French toast but it’s all made in one dish. You assemble it, bake it, and everyone gets to eat a warm, delicious breakfast at the same time. No more flipping. No more stress. Just pure, simple breakfast magic.
What You’ll Need
Here are the simple ingredients that come together to create this amazing dish. You probably have most of them in your kitchen right now.
- Bread: 1 loaf (about 1 pound) of stale, sturdy bread, like French bread, brioche, or challah, cut into 1-inch cubes.
- Eggs: 8 large eggs.
- Milk: 2 cups of whole milk.
- Heavy Cream: 1/2 cup of heavy cream.
- Sugar: 3/4 cup of granulated sugar, divided.
- Vanilla Extract: 2 teaspoons of pure vanilla extract.
- Cinnamon: 1 teaspoon of ground cinnamon.
- Nutmeg: 1/4 teaspoon of ground nutmeg.
- Salt: 1/4 teaspoon of salt.
- Blueberries: 2 cups of fresh or frozen blueberries.
- Butter: 1/2 cup (1 stick) of cold unsalted butter, cut into small pieces.
- Flour: 1/2 cup of all-purpose flour.
- Brown Sugar: 1/2 cup of packed light brown sugar.
Pro Tips
Over the years, I’ve learned a few things that take this casserole from good to absolutely unforgettable. Here are my top tips for success.
- Stale Bread is Your Best Friend: This is the most important tip. Fresh, soft bread will turn into a soggy mess. Using bread that’s a day or two old allows it to soak up the egg custard without falling apart, giving you the perfect texture. If your bread is fresh, just cube it and let it sit out on a baking sheet for a few hours to dry out.
- Don’t Overmix the Custard: When you whisk the eggs, milk, and sugar, you just want to combine them until they are smooth. Overbeating can incorporate too much air, which can make the texture of the finished casserole a little too eggy or soufflé-like instead of rich and custardy.
- Give It Time to Soak: For the best results, let the casserole soak for at least 4 hours, or preferably overnight, in the refrigerator. This gives the bread time to absorb all that delicious custard evenly. This step is the key to a creamy center and avoiding dry spots.
- Room Temperature Ingredients: Let your eggs and milk sit on the counter for about 30 minutes before you mix them. Room temperature ingredients combine more easily and create a smoother, more uniform custard base.
Tools Required
You don’t need any fancy equipment for this recipe. Just a few kitchen basics will do the trick.
- 9×13 inch Baking Dish
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Serrated Knife (for cutting bread)
- Cutting Board
- Small Bowl (for the topping)
- Pastry Blender or Your Fingers
Substitutions and Variations
One of the great things about this recipe is how flexible it is. You can easily swap things out based on what you have or what you like.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Bread | Gluten-free bread, croissants | Ensure it’s stale for best results. |
| Blueberries | Raspberries, blackberries, chopped peaches | Adjust sugar if using tart fruit. |
| Spices | Cardamom, allspice, orange zest | Add about 1/4 to 1/2 teaspoon. |
| Topping | Add 1/2 cup chopped pecans or walnuts | Mix in with the flour and sugar. |
Make-Ahead Tips
This is the perfect recipe to prepare the night before a busy morning, a holiday, or when you have guests.
Simply complete Steps 1 through 4 of the instructions. Cover the baking dish tightly with plastic wrap or foil and place it in the refrigerator. It can sit for up to 24 hours.
The next morning, all you have to do is preheat the oven, prepare the quick crumble topping, sprinkle it over the casserole, and bake. It’s a fantastic way to have a homemade breakfast with minimal morning effort.
How to Make Blueberry French Toast Casserole
Ready to make the easiest, most delicious breakfast bake? Let’s get started.
Step 1: Grease a 9×13 inch baking dish with butter. Spread the cubed bread evenly across the bottom of the dish.
Step 2: In a large mixing bowl, whisk together the eggs, milk, heavy cream, 1/2 cup of granulated sugar, vanilla, cinnamon, nutmeg, and salt until everything is well combined.
Step 3: Pour the egg mixture evenly over the bread cubes. Gently press down on the bread with a spatula to make sure all the pieces are soaking up the custard.
Step 4: Sprinkle the blueberries over the top of the bread. You can gently push some of them down into the crevices.
Step 5: Cover the dish and refrigerate for at least 4 hours, or ideally, overnight. This is the crucial soaking step!
Step 6: When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats up.
Step 7: In a small bowl, prepare the topping. Combine the all-purpose flour, brown sugar, and the remaining 1/4 cup of granulated sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Step 8: Sprinkle the crumble topping evenly over the casserole.
Step 9: Bake uncovered for 45 to 55 minutes. The casserole is done when the top is golden brown and the center is set (a knife inserted into the center should come out clean).
Step 10: Let the casserole rest for at least 10 minutes before slicing and serving. This helps it set up completely. Serve warm, with maple syrup or a dusting of powdered sugar if you like.
Dietary Swaps & Nutrition
You can easily adjust this recipe to fit different dietary needs. Here are a few common adjustments.
| Dietary Need | Ingredient Swap |
|---|---|
| Gluten-Free | Use a sturdy, stale gluten-free bread. |
| Dairy-Free | Use full-fat oat milk or almond milk, coconut cream, and a dairy-free butter substitute. |
| Lower Sugar | Reduce sugar in the custard by half and use a natural sweetener like maple syrup in the topping. |
Nutritional Information (Estimated)
Per serving (makes 12 servings). Please note this is an estimate and can vary.
- Calories: 380 kcal
- Protein: 12g
- Carbohydrates: 45g
- Fat: 18g
Meal Pairing & Efficiency Tips
To make this a full, hearty brunch, serve it alongside some savory items to balance the sweetness. Crispy bacon or breakfast sausage links are classic choices. A simple side of fresh fruit can also lighten things up.
To be more efficient in the kitchen, get all your ingredients out before you start. You can cube the bread while the oven preheats and mix the dry ingredients for the topping while the butter is still cold from the fridge. Every little step helps streamline the process.
Leftovers and Storage
This casserole is just as delicious the next day. Sometimes, I think it’s even better!
To Store: Let the casserole cool completely. Cover the baking dish with foil or transfer individual slices to an airtight container. It will keep well in the refrigerator for up to 4 days.
To Reheat: You can reheat individual portions in the microwave for about 60-90 seconds. For the best texture, I recommend reheating it in the oven. Place slices in a small baking dish, cover with foil, and warm at 350°F (175°C) for about 15-20 minutes, or until heated through.
Frequently Asked Questions
Q1. Can I use frozen blueberries?
Ans: Yes, absolutely. Don’t thaw them first. Just add them to the casserole frozen. Using them frozen prevents them from bleeding their color all over the custard before it bakes.
Q2. My casserole came out soggy in the middle. What did I do wrong?
Ans: This usually happens for two reasons. First, the bread might have been too fresh and couldn’t absorb the custard properly. Second, it might not have baked long enough. Make sure the center is fully set and doesn’t jiggle before you take it out of the oven.
Q3. Can I use a different kind of bread?
Ans: Definitely. Brioche and challah are fantastic because they are so rich. But a sturdy French loaf or even sourdough works wonderfully. The key is that the bread is dense enough to hold its shape after soaking.
Q4. How do I know for sure when it’s done baking?
Ans: The visual cue is a beautifully golden-brown, puffy top. The definitive test is to insert a knife or a skewer into the very center of the casserole. If it comes out clean, with no wet egg mixture on it, it’s ready.
Q5. Can I make this without the crumble topping?
Ans: Of course. If you want a simpler version, you can skip the topping entirely. The casserole will still be delicious. Just bake it as directed. You might want to dust it with a little powdered sugar before serving.
Wrapping Up
There you have it—a breakfast that feels special without any of the stress. It’s perfect for a lazy Sunday, a festive holiday morning, or any time you want to treat yourself and your family.
The beauty of this dish is in its simplicity and its incredible flavor. The soft, custardy bread, the bursts of sweet blueberry, and the crunchy, buttery topping all come together in one perfect bite.
I really hope you give this recipe a try. It has brought so many smiles to my breakfast table, and I know it will do the same for yours. If you make it, please come back and leave a comment. I’d love to hear how it turned out for you!
