Blueberry French Toast Casserole wakes your kitchen with warm berry and cinnamon smells and a soft, custardy center. This easy, cozy bake gives you breakfast for a crowd or a low-effort weekend treat. If you like quick plans, try this quick blueberry version for an even faster start. You’ll want this recipe when you need comfort food that’s simple, fills the house with homey scents, and feeds hungry family members with little fuss.
Why Make This Recipe
- Quick & Easy: Mix and bake — no standing at the stove.
- Family Favorite: Soft, sweet bread and pockets of warm blueberries please kids and adults.
- Budget-Friendly: Uses day-old bread and pantry staples.
- Make-Ahead: Assemble the night before and bake in the morning.
This recipe stands out because the bread soaks up a rich, cinnamon-vanilla custard and the blueberries add bursts of bright, juicy flavor. It brings a slow-morning comfort that feels like a hug — perfect for lazy weekends or busy mornings when you want something made once and enjoyed by many. For another quick casserole idea, see this fast blueberry casserole.
Ingredients
For the base
- 8 cups day-old bread, torn into 1-inch pieces (challah, brioche, or sturdy white)
- 2 cups fresh or frozen blueberries (if frozen, no need to thaw)
For the custard
- 4 large eggs
- 2 cups whole milk (or 1 cup milk + 1 cup cream for richer texture)
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
For the topping
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar (light or dark)
- Optional: 1/2 teaspoon lemon zest for brightness
- Powdered sugar, maple syrup, or whipped cream for serving
Notes: Use unsalted butter so you can control salt. Day-old bread soaks the custard without falling apart.
How to Make Blueberry French Toast Casserole
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. (Why this matters: a warm oven and greased dish help the top brown evenly.)
- Place the torn bread in the baking dish and sprinkle blueberries evenly over the top. Gently press berries into the bread so they nestle in.
- Whisk together eggs, milk, sugar, vanilla, cinnamon, and a pinch of salt in a large bowl until smooth. (Tip: Whisking well dissolves the sugar and makes a silky custard.)
- Pour the custard slowly and evenly over the bread and berries. Press the bread lightly so it soaks up the custard. Let sit 10–15 minutes, or cover and refrigerate overnight for deeper flavor.
- Mix melted butter with brown sugar (and lemon zest if using) and sprinkle evenly over the top of the soaked casserole.
- Bake uncovered for 40–45 minutes, until the top is golden and the center feels set but still slightly springy. If the top browns too fast, tent with foil for the last 10 minutes. (Why this matters: the center should be custardy, not wet, and the top should be crisped for texture.)
- Let the casserole rest 10 minutes before slicing. Serve warm with powdered sugar, maple syrup, or whipped cream.
If you love casserole-style meals, you might also enjoy a savory twist like the cheeseburger and fry casserole for weeknight dinners.
How to Serve Blueberry French Toast Casserole
- Plate warm slices with a dusting of powdered sugar and a drizzle of maple syrup.
- Add a scoop of vanilla yogurt or whipped cream and a few fresh blueberries for color.
- Serve alongside crispy bacon or a simple green salad to balance sweet and salty.
How to Store Blueberry French Toast Casserole
- Refrigerator: Cover tightly with foil or store in an airtight container for up to 4 days.
- Freezer: Slice into portions, wrap each in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge.
- To reheat: Warm single portions in the microwave for 60–90 seconds, or bake at 325°F (160°C) for 10–15 minutes until heated through. Add a splash of milk if the center seems dry.
Tips to Make Blueberry French Toast Casserole
- Use slightly stale bread to absorb custard without turning mushy.
- Don’t over-skip the resting time; longer soak = more custardy interior.
- If using frozen blueberries, toss them in a teaspoon of flour to reduce bleeding.
- For a crunchy top, sprinkle chopped nuts or oats with the brown sugar before baking.
Variation (if any)
- Gluten-Free: Use gluten-free bread and confirm your oats or toppings are GF. The custard stays the same.
- Lemon-Blueberry: Add 1 teaspoon lemon zest to the custard and swap brown sugar topping for a streusel made with flour, cold butter, and sugar.
FAQs
Can I use milk substitutes like almond or oat milk?
Yes. Use unsweetened almond or oat milk in a 1:1 swap for regular milk. The texture will be slightly lighter; add a touch more egg or a splash of cream if you want it richer.
How do I prevent the casserole from getting soggy?
Use day-old bread and press it into the custard so pieces absorb evenly. Bake until the center is just set and let it rest before cutting to firm up.
Can I assemble this the night before?
Absolutely. Cover and refrigerate after pouring the custard. Baking from cold may add 5–10 extra minutes to the bake time.
What other fruits work well?
Sliced peaches, raspberries, or a mix of berries all work. Avoid very watery fruits unless you reduce the milk slightly.
Conclusion
This Blueberry French Toast Casserole is simple, warm, and full of gentle blueberry pops and cinnamon-scented custard — a true family comfort food that smells like a cozy morning. If you want another take or inspiration, check the Sally’s Baking version for a similar favorite and compare techniques at Sally’s Blueberry French Toast Casserole. For more ideas and tweaks, see the My Baking Addiction recipe and tips at My Baking Addiction’s Blueberry Casserole. Please leave a comment and a star rating if you try it, and pin or share this on Facebook to save it for later. What twist did you try? Let us know below!
Print
Blueberry French Toast Casserole
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cozy bake that combines soft, sweet bread with bursts of warm blueberries in a cinnamon-vanilla custard, perfect for feeding a crowd or enjoying on a leisurely weekend morning.
Ingredients
- 8 cups day-old bread, torn into 1-inch pieces (challah, brioche, or sturdy white)
- 2 cups fresh or frozen blueberries (if frozen, no need to thaw)
- 4 large eggs
- 2 cups whole milk (or 1 cup milk + 1 cup cream for richer texture)
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar (light or dark)
- Optional: 1/2 teaspoon lemon zest for brightness
- Powdered sugar, maple syrup, or whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Place the torn bread in the baking dish and sprinkle blueberries evenly over the top. Gently press berries into the bread.
- Whisk together eggs, milk, sugar, vanilla, cinnamon, and a pinch of salt until smooth.
- Pour the custard over the bread and berries. Let sit for 10–15 minutes, or cover and refrigerate overnight.
- Mix melted butter with brown sugar (and lemon zest if using) and sprinkle over the top of the casserole.
- Bake uncovered for 40–45 minutes, until the top is golden and the center feels set.
- Let the casserole rest for 10 minutes before slicing. Serve warm with powdered sugar, maple syrup, or whipped cream.
Notes
Use unsalted butter for better salt control. Day-old bread is preferred for soaking the custard without falling apart.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 160mg