Blueberry French Toast Breakfast Casserole – A Cozy, Make-Ahead Morning Favorite

This Blueberry French Toast Breakfast Casserole brings everything you love about weekend brunch into one warm, comforting dish. It has tender, custard-soaked bread, juicy bursts of blueberries, and a golden, slightly crisp top. You can assemble it the night before, which makes mornings easier and more peaceful.

It’s perfect for holidays, guests, or any day you want a special breakfast without standing at the stove. The best part: it looks and tastes impressive but is surprisingly simple to pull off.

What Makes This Recipe So Good

• Make-ahead convenience: Assemble the whole casserole the night before, then just bake in the morning.
• Balanced texture: Soft, custardy interior with a lightly crisp top for that classic French toast feel.
• Blueberry brightness: Fresh or frozen blueberries add tangy sweetness that cuts through the rich custard.
• Feeds a crowd: One dish serves a family or a small group with very little effort.
• Flexible ingredients: Works with different breads and dairy options, and you can tweak the flavors easily.

What You’ll Need

• Bread: 1 loaf (about 14–16 ounces) of brioche, challah, or sturdy French bread, cut into 1-inch cubes and slightly stale
• Blueberries: 2 cups fresh or frozen (no need to thaw frozen)
• Eggs: 8 large
• Milk and cream: 1 1/2 cups whole milk + 1 cup heavy cream (or use half-and-half to simplify)
• Sweetener: 1/2 cup granulated sugar (plus 1–2 tablespoons for topping, optional)
• Vanilla: 2 teaspoons pure vanilla extract
• Cinnamon: 1 1/2 teaspoons ground cinnamon
• Salt: 1/2 teaspoon
• Lemon zest: Zest of 1 lemon (optional but bright and lovely)
• Butter: 3 tablespoons melted, plus a little for greasing the dish
• Brown sugar topping (optional): 1/3 cup brown sugar mixed with 1 teaspoon cinnamon
• Maple syrup: For serving
• Powdered sugar: For dusting (optional)

Instructions

1. Grease a 9×13-inch baking dish with butter. Add the bread cubes to the dish.
2. Sprinkle 1 1/2 cups of the blueberries evenly over the bread, reserving 1/2 cup for later.
3. In a large bowl, whisk the eggs, milk, cream, sugar, vanilla, cinnamon, salt, and lemon zest until smooth.
4. Pour the custard evenly over the bread and blueberries.

   Use a spatula to gently press the bread so it absorbs the mixture.

5. Drizzle the melted butter over the top. If using the brown sugar topping, sprinkle it evenly now.
6. Cover the dish tightly with foil or plastic wrap and refrigerate for at least 4 hours, ideally overnight.
7. When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats.
8. Uncover the dish and scatter the remaining 1/2 cup blueberries over the top.

   Sprinkle 1–2 tablespoons granulated sugar for extra crunch, if you like.

9. Bake uncovered for 40–50 minutes, until the top is golden and the center is set but still slightly soft. The edges should be lightly crisp.
10. Rest for 10 minutes before serving. Dust with powdered sugar and serve warm with maple syrup.

How to Store

• Refrigerator: Cover leftovers and refrigerate for up to 3 days.

  Reheat individual portions in the microwave or warm the whole dish in a 300°F oven until heated through.

• Freezer: Freeze baked casserole in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.
• Make-ahead: Assemble up to 24 hours in advance. Keep covered in the refrigerator until ready to bake.

Benefits of This Recipe

• Stress-free mornings: The overnight soak saves time and delivers better flavor and texture.
• Budget-friendly: Uses basic ingredients and is a great way to use up stale bread.
• Kid-approved: Familiar flavors with a blueberry twist make it popular with picky eaters.
• Easy to scale: Double the recipe for a crowd or halve it for a smaller brunch.
• Nutritious balance: Eggs provide protein, and blueberries add antioxidants and brightness.

What Not to Do

• Don’t use super fresh, soft bread: Fresh bread can turn mushy.

  If your bread is soft, dry the cubes in a 300°F oven for 10–15 minutes first.

• Don’t skip the rest time: Without time to soak, the custard won’t absorb evenly and the texture will be uneven.
• Don’t overbake: Overbaking dries out the custard. Pull it when the center is set but still tender.
• Don’t drown it in syrup: Start with a light drizzle so the crisp top stays intact and the sweetness stays balanced.
• Don’t forget the salt: A small amount of salt sharpens the flavor and keeps the casserole from tasting flat.

Variations You Can Try

• Cream cheese swirl: Dot the bread with softened cream cheese before pouring on the custard for a tangy, cheesecake-like layer.
• Lemon almond: Add 1 teaspoon almond extract and extra lemon zest, then top with sliced almonds before baking.
• Mixed berries: Replace half the blueberries with raspberries or blackberries for a deeper berry flavor.
• Streusel topping: Combine 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 4 tablespoons cold butter. Crumble on top before baking.
• Lighter dairy: Use all milk or half-and-half instead of heavy cream.

  The casserole will be slightly less rich but still delicious.

• Gluten-free: Swap in your favorite sturdy gluten-free bread. Let it soak well for best texture.

FAQ

Can I use frozen blueberries?

Yes. Use them straight from the freezer.

Don’t thaw first, or they’ll bleed too much color and water into the casserole.

What’s the best bread for this casserole?

Brioche and challah are top choices for richness and structure. A day-old French loaf works well too, as long as it’s slightly dry and sturdy.

How do I know when it’s done?

The top should be golden and the center set but still a bit custardy. If you nudge the dish, the center should jiggle slightly but not look liquid.

Can I make it without dairy?

Yes.

Use a rich non-dairy milk like oat or almond, and swap the cream for a thicker option like canned coconut milk. The flavor will shift slightly but still be great.

Is there a way to add more protein?

You can serve it with Greek yogurt or scrambled eggs on the side. You can also add a few extra eggs to the custard for a firmer, higher-protein bake.

Can I bake it right away instead of chilling overnight?

You can, but the texture won’t be as even.

If you’re short on time, let it soak for at least 30–60 minutes before baking.

What if my casserole browns too quickly?

Tent loosely with foil. This protects the top while the center finishes cooking.

How do I keep the top crisp when reheating?

Reheat in the oven at 300°F instead of the microwave. A quick broil at the end can restore a little crunch—watch closely.

Wrapping Up

Blueberry French Toast Breakfast Casserole is the kind of dish that makes mornings feel easy and special at the same time.

It delivers comfort, bright blueberry flavor, and a gorgeous golden finish without a lot of work. Keep the ingredients on hand, prep it the night before, and wake up knowing breakfast is basically done. Add a dusting of powdered sugar, pass the maple syrup, and enjoy a warm, cozy start to the day.