Go Back
Baked Blueberry French Toast Casserole served on a plate with syrup and berries

Blueberry French Toast Casserole

A comforting and crowd-pleasing breakfast casserole combining custardy bread pudding with fresh blueberries, perfect for family brunches or make-ahead breakfasts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf 1 loaf bread (French or brioche recommended), cut into 1-inch cubes Day-old bread works best.
  • 6 large 6 large eggs Provide structure and richness.
  • 2 cups 2 cups milk (whole or 2%) Whole milk gives silkier custard; 2% works fine.
  • 1/2 cup 1/2 cup granulated sugar Or use 1/3 cup sugar + 2 tbsp maple syrup for added sweetness.
  • 1 teaspoon 1 teaspoon vanilla extract Always use real vanilla for best flavor.
  • 1 teaspoon 1 teaspoon ground cinnamon Adds warmth without being overpowering.
  • 2 cups 2 cups fresh blueberries Wash and drain gently. Frozen can be used.
  • Butter For greasing the dish.
  • Powdered sugar Optional, for serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and butter a 9x13-inch baking dish thoroughly.
  2. Cut the loaf into 1-inch cubes and spread them evenly in the prepared dish.
  3. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and ground cinnamon until smooth.
  4. Pour the custard evenly over the cubed bread and press down gently to help the bread absorb the liquid.
  5. Fold in the blueberries carefully.
  6. Cover the dish tightly with foil and let it rest for 20–30 minutes at room temperature or refrigerate overnight.
Baking
  1. Bake covered for 30 minutes, then remove the foil and bake an additional 15–20 minutes until the top is golden and the center is set.
  2. Let the casserole cool for 5–10 minutes before serving.
  3. Dust with powdered sugar if desired and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or oven. Can be frozen for up to 2 months.