This Blueberry French Toast Casserole is full of juicy blueberries in every bite! Make it the night before and bake it in the morning for an easy overnight breakfast casserole.
Everyone loves a warm, satisfying breakfast like French toast, but not everyone wants to wake up early or have to cook before having coffee. If you want the hearty breakfast without fussing with early morning cooking, then this Blueberry French Toast Casserole is for you. Assemble it ahead of time and all you have to do in the morning is pop it in the oven!
Blueberry French Toast Casserole Recipe
The main difference between this recipe and my Easy Baked French Toast Casserole recipe is that Blueberry French Toast Casserole is loaded with plump, juicy blueberries! You can use either fresh blueberries or frozen—either works just fine.
Blueberry French Toast Casserole is excellent for a weekend breakfast, brunch with family, or it can be frozen in individual portions so you can have a filling French toast breakfast any day of the week!
- Bread – Brioche, challah, or any rustic-style loaf works best.
- Blueberries – If you’re using frozen berries, be sure to keep them frozen until you need them for best results.
- Whole milk
- Heavy cream – Heavy whipping cream is also fine.
- Vanilla extract
- Granulated sugar
- Lemon zest
- Kosher salt
- Unsalted butter
- Sugar in the raw
How to Make Blueberry French Toast Casserole
1. Layer Bread and Berries
Spread half of the bread cubes into a greased 9×13 baking dish and top them with half of the blueberries. Repeat with the remaining bread and berries.
2. Make the Custard
In a large mixing bowl, whisk the eggs, milk, cream, sugar, vanilla, lemon zest, and salt. Pour the custard over the bread and gently push down with a spatula to ensure the bread soaks up as much of the custard as possible.
Refrigerate the Blueberry French Toast Casserole for at least 6 hours or, ideally, overnight.
4. Prepare and Bake
Preheat the oven to 350ºF and remove the dish from the refrigerator. Sprinkle the butter and raw sugar (if using) over the top of the French toast, then bake for 45 minutes, or until a knife inserted into the center comes out clean.
Dust with powdered sugar and serve with maple syrup.
How to Store and Reheat Leftover Blueberry French Toast Casserole
Leftovers can be stored in an airtight storage container or covered in the baking dish for 3 to 4 days. Reheat in the microwave or in a 350ºF oven until warmed through.
How do you keep French toast casserole from getting soggy?
Starting with dense, day-old bread is the best way to keep French toast casserole from being soggy.
What goes well with French toast casserole?
I recommend pairing Blueberry French Toast Casserole with something savory like bacon, sausage, or Ham and Cheese Quiche.
What can I use instead of syrup for French toast casserole?
You can dust French toast casserole with powdered sugar, then squeeze lemon juice over the sugar, or serve it with lemon curd, your favorite jam, or even caramel sauce.
More Reader Favorite Breakfast Casseroles
- Sheet Pan Breakfast Bake
- Sausage Hashbrown Breakfast Casserole
- Overnight Breakfast Casserole
- Ham & Cheese Breakfast Casserole
Blueberry French Toast Casserole
- 1 lb bread cut into 1-inch cubes
- 2 cups blueberries fresh or frozen
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 1 tbsp lemon zest
- ½ tsp kosher salt
- 3 tbsp unsalted butter diced
- 2 tbsp sugar in the raw optional
- Spread half the bread cubes into a greased 9×13 inch baking dish and top with half of the blueberries. Repeat with remaining bread and berries.
- In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, lemon zest, and salt until thoroughly combined. Pour custard mix over the bread and gently push down with a spatula to ensure the bread soaks up as much as possible. Let soak for at least 6 hours or, ideally, overnight.
- Preheat the oven to 350F and remove the dish from the refrigerator.
- Sprinkle the cubed butter (and raw sugar, if using) over the top and then bake for 45 minutes, or until a knife inserted in the middle comes out clean.
- Dust with powdered sugar and serve with maple syrup.
If using frozen berries, be sure to keep them frozen while completing the recipe for best results