Go Back
Best Blueberry French Toast Casserole

Best Blueberry French Toast Casserole

Best Blueberry French Toast Casserole is a make-ahead breakfast marvel, perfect for busy mornings or leisurely brunches. This comforting dish delivers sweet, tangy blueberry goodness baked into custardy French toast, making it a crowd-pleasing and incredibly convenient meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 ounces) challah, brioche, or thickly sliced white bread, cut into 1-inch cubes
  • 1.5 cups fresh or frozen blueberries
  • 6 large eggs
  • 1.5 cups milk (whole milk or 2% recommended for creaminess)
  • 0.5 cup heavy cream
  • 0.75 cup granulated sugar, divided
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground nutmeg
  • 1 pinch salt
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon flour (for tossing with fresh blueberries) optional, only if using fresh blueberries
  • powdered sugar optional topping
  • maple syrup optional topping
  • extra fresh blueberries optional topping
  • whipped cream optional topping

Equipment

  • Large bowl
  • Medium Bowl
  • 9x13 inch baking dish

Method
 

  1. In a large bowl, spread the bread cubes evenly. If using fresh blueberries, gently toss them with about 1 tablespoon of the granulated sugar and a tablespoon of flour (this helps prevent them from sinking excessively). If using frozen blueberries, you can add them directly.
    1 loaf (16 ounces) challah, brioche, or thickly sliced white bread, cut into 1-inch cubes, 1.5 cups fresh or frozen blueberries, 0.75 cup granulated sugar, divided, 1 tablespoon flour (for tossing with fresh blueberries)
  2. In a separate medium bowl, whisk together the eggs, milk, heavy cream, the remaining granulated sugar (minus the tablespoon used for blueberries, if applicable), cinnamon, vanilla extract, nutmeg, and salt until well combined and slightly frothy.
    6 large eggs, 1.5 cups milk (whole milk or 2% recommended for creaminess), 0.5 cup heavy cream, 0.75 cup granulated sugar, divided, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, 0.5 teaspoon ground nutmeg, 1 pinch salt
  3. Pour the custard mixture evenly over the bread cubes and blueberries in the large bowl. Gently press down on the bread to ensure all pieces are moistened. Let it sit for about 5-10 minutes, allowing the bread to absorb the liquid.
    1.5 cups fresh or frozen blueberries
  4. Grease a 9x13 inch baking dish with butter or cooking spray. Carefully pour the soaked bread mixture into the prepared baking dish, distributing the blueberries as evenly as possible. Drizzle the melted butter over the top of the casserole.
    4 tablespoons unsalted butter, melted
  5. For the best texture and flavor, cover the baking dish tightly with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the bread to fully absorb the custard and the flavors to meld beautifully. If you're short on time, you can skip this step, but the results will be even better with chilling.
  6. Preheat your oven to 350°F (175°C).
  7. Remove the plastic wrap and bake for 40-50 minutes, or until the casserole is puffed up, golden brown, and a knife inserted into the center comes out clean. The top should be slightly crisp while the inside remains soft and custardy.
  8. Let the Best Blueberry French Toast Casserole rest for a few minutes before serving. Serve warm, dusted with powdered sugar, drizzled with maple syrup, and topped with extra fresh blueberries or a dollop of whipped cream if desired.
    powdered sugar, maple syrup, extra fresh blueberries, whipped cream

Notes

This casserole is best served warm. Can be made ahead and refrigerated overnight. Leftovers can be stored for 3-4 days and reheated in the oven or microwave.