Blueberry French Toast Casserole is like breakfast and dessert rolled into one warm, fluffy, and fruity dish. It’s packed with soft bread soaked in a custard mixture and studded with juicy blueberries that burst with every bite. The top gets nicely golden and slightly crispy, adding a perfect touch of texture to this cozy morning treat.
I love making this casserole when I want to feed a crowd without spending all morning in the kitchen. It’s so easy to prepare the night before, which means I wake up to a delicious smell and just have to pop it in the oven. The blueberries keep it fresh and light, while the custardy bread feels comforting and satisfying. I usually sprinkle a little powdered sugar on top or drizzle maple syrup for that extra sweetness.
This dish reminds me of lazy weekend mornings and family gatherings, where everyone digs in straight from the casserole dish. It’s one of those recipes that makes me feel warm inside, not just from the food but from the memories that come with it. If you like French toast but want something effortless yet special, this Blueberry French Toast Casserole is definitely a winner in my book.
Key Ingredients & Substitutions
Bread: Brioche or challah is my favorite for this recipe because they soak up custard well and stay soft inside while getting a slight crust outside. Stale bread works best to prevent sogginess. If you’re out, thick-cut white bread or even cinnamon swirl bread can work.
Blueberries: Fresh blueberries burst with flavor and color but frozen ones work great too, just don’t thaw them too much before adding or they’ll make the casserole soggy. You can swap blueberries for raspberries or chopped strawberries for a different fruity twist.
Dairy and Eggs: Whole milk and heavy cream give the custard a rich, creamy texture. If you want to lighten it up, try using half-and-half or just milk. For dairy-free, use almond or oat milk along with a vegan egg replacer.
Butter & Flavorings: Melted butter adds richness and helps with browning. You can use melted coconut oil for a dairy-free version. Vanilla extract and cinnamon bring warmth and depth; feel free to add a pinch of nutmeg or orange zest for extra flavor.
How Do You Get the Bread Perfectly Soaked but Not Soggy?
The secret to a Blueberry French Toast Casserole that’s soft yet holds its shape lies in soaking the bread just right:
- Use day-old or slightly stale bread—it’s drier and absorbs the custard better without falling apart.
- After pouring the egg mixture, press the bread cubes gently so they soak up the liquid well but don’t smash them.
- Let the casserole sit at room temperature for 10-15 minutes before baking. This resting time helps the custard soak in evenly.
- Don’t skip the butter drizzle on top—it not only adds flavor but helps create a beautiful golden crust to hold everything together.
- Bake uncovered so the top crisps up while the inside stays creamy. Keep an eye on it near the end to avoid overbaking.
Equipment You’ll Need
- 9×13-inch baking dish – I use this size because it fits all the bread and blueberries and bakes evenly.
- Large mixing bowl – perfect for whisking together the custard ingredients smoothly.
- Whisk – helps combine everything quickly and keeps the batter lump-free.
- Measuring cups and spoons – for accurate ingredients, especially the milk, sugar, and spices.
- Shovel or spatula – useful for spreading the bread evenly and pressing it down gently.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or chopped strawberries to change up the fruit flavor.
- Add a splash of orange or lemon zest to brighten the custard and give it a fresh twist.
- Stir in chopped nuts like pecans or walnuts on top for some crunch.
- Mix in cream cheese or mascarpone between layers for extra creaminess and richness.
How to Make Blueberry French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 8 cups bread cubes (preferably brioche or challah), day-old or slightly stale
- 2 cups fresh or frozen blueberries
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving
Time Needed:
You’ll spend about 15 minutes prepping, plus 10–15 minutes letting the casserole soak, and then around 45–50 minutes baking. So, the whole process takes about 1 hour to 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Bread Layers:
First, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Spread half of the bread cubes evenly across the bottom of the dish. Scatter half of the blueberries on top of that layer. Then add the rest of the bread cubes and finally the remaining blueberries on top.
2. Mix the Custard and Pour Over Bread:
In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined. Pour this mixture evenly over the bread and blueberries in the baking dish. Gently press down on the bread cubes to help them soak up the custard.
3. Add Butter and Bake:
Drizzle the melted butter evenly over the entire casserole. Let the dish sit for about 10 to 15 minutes to allow the bread to absorb the custard fully. Then bake uncovered for 45 to 50 minutes, or until the top is golden brown and a knife inserted comes out clean. Let it cool slightly before serving. Dust with powdered sugar and serve with warm maple syrup for a perfect finish!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Frozen blueberries work perfectly in this casserole. Just add them frozen straight into the layers without thawing to prevent excess moisture making the casserole soggy.
Can I Make This Casserole the Night Before?
Absolutely! Assemble the casserole the night before, cover it tightly with plastic wrap, and refrigerate. Let it sit at room temperature for 15 minutes before baking to ensure even cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Bread Works Best for This Recipe?
Day-old brioche or challah bread is best because it’s sturdy and soaks up the custard without turning mushy. If you don’t have these, any sturdy white bread or even cinnamon swirl bread can work as a substitute.
