Sweet, cinnamony and bursting with juicy blueberries! This easy casserole is the perfect breakfast for a lazy weekend morning!
French toast will always hold a special place in my heart. Even when I was little I can remember ALWAYS wanting french toast instead of waffles, pancakes or any other “breakfast type” goodie. BUT this was my first time making a french toast casserole and I have to say that I am hooked now! It’s super soft and custard-like in the middle but still crisp and cunchy on top and then you get that juicy burst from a warm blueberry… Ohhh man, breakfast heaven right there! All I’m goign to say is that you need to make this sourdough french toast casserole ASAP!
Ingredients
- Sourdough bread: The basis of your casserole! I love using sourdough for this dish because it adds a little bit of tang that compliments the rest of your flavors so well! (Using fresh or even stale bread works well for this recipe!)
- Almond milk: Soaks into the bread to help soften it and gives the casserole it’s custard-like feel. (I used almond milk to keep this recipe dairy free, but feel free to use your favorite milk instead!)
- Eggs: Used as a binder to hold your bread pieces together.
- Vanilla: Blends all of your flavors together and compliments the tanginess from your sourdough.
- Cinnamon: Helps to amp up the flavor!
- Maple syrup: Adds a little bit of sweetness to your casserole. (Plus what’s french toast without some syrup?! 😉 )
- Blueberries: Gives this dish another pop of sweetness. (I just love biting into these blueberries when it’s fresh out of the oven. It’s like an explosion of warm deliciousness in your mouth!)
How to make french toast casserole
One of the reasons I love this dish so much is because it’s so easy to prepare and everything can be made ahead of time too! Here’s how you do it:
- Whisk the eggs, milk, maple syrup, vanilla and cinnamon together together in a bowl and set it aside.
- Then spray a 7×11 inch pan with nonstick cooking spray and spread half of your bread cubes on the bottom. Sprinkle half of your blueberries over the top and repeat the layers again. Once done, pour your egg mixture over the bread and blueberries and cover the pan with alumininum foil. Place the pan in the fridge and allow it to sit for at least 2 hours – overnight. (The longer it sits the softer it will be in the center.)
- When you’re ready to eat, preheat the oven to 350 degrees. Then take the foil off the pan and bake your casserole for 30-40 minutes or until the top is slightly toasted.
- Top with extra blueberries and powdered sugar and serve immediately with maple syrup!
*This casserole is the perfect dish if you’re serving a large group for breakfast/brunch! Or you can even meal prep it for a quick grab & go breakfast during the week too!
Variations:
- Switch up the bread! Sourdough not your thing? No problem at all! You can also use french bread or any type of white bread too! (I haven’t tried it with wheat or gluten free bread, but I imagine it would still turn out the same.)
- Switch up the berries! Try replacing the blueberries with strawberries, raspberries, blackberries or even a combination of your favorite berries!
- Add different spices! Sometimes we’ll also add a pinch of nutmeg or ginger to the egg mixture to give it a fun and festive feel!
Tips for sourdough french toast casserole
- The longer your casserole sits before you bake it – the softer and more “custard-like” it will be.
- I made my casserole with a 7×11 inch pan but the recipe can easily be doubled for 9×13 inch pan too! (See the “notes” section of the recipe for exact measurements for doubling.)
- Reheating directions: Place your casserole in a baking dish that’s been sprayed with nonstick cooking spray. Bake at 350 degrees for 8-10 minutes or until it reaches your desired temperature. (I perfer reheating it in the oven instead of the microwave because the crispy parts still stay crispy.)
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Sourdough French Toast Casserole with Blueberries
This delicious french toast casserole is so easy to make, bursting with fresh blueberries and drizzled with sweet maple syrup! It's the perfect breakfast for a lazy weekend morning!
Servings: 4 servings
Ingredients
- 5 cups sourdough bread, cut into 1" inch cubes (about ½-¾ of a large loaf)
- 2 eggs
- ¾ cup unsweetened almond milk (or your favorite milk)
- 2 Tbsp maple syrup
- ½ tsp vanilla
- ½ tsp cinnamon
- ¾-1 cup blueberries
- ¼ Optional toppings: additional berries, powdered sugar & maple syrup
Instructions
- Whisk the eggs, milk, maple syrup, vanilla and cinnamon together in a bowl and set it aside.
- Then spray a 7×11" pan with nonstick cooking spray and spread half of your bread cubes on the bottom. Sprinkle half of your blueberries over the top and repeat the layers again. Once done, pour your egg mixture over the bread and blueberries and cover the pan with alumininum foil. Place the pan in the fridge and allow it to sit for at least 2 hours – overnight. (The longer it sits the softer the center will be.)
- When you're ready to eat, preheat the oven to 350 degrees. Then take the foil off the pan and bake your casserole for 30-40 minutes or until the top is slightly toasted.
- Top with extra blueberries and powdered sugar and serve immediately with maple syrup!
Notes
Measurements for doubling the recipe (using a 9×13″ pan):
- 10 cups sourdough bread
- 4 eggs
- 1½ cups unsweetened almond milk
- ¼cup maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 1¼ cup blueberries
More recipes you might like:
Lemon French Toast with Blueberry Compote
Lemon Ricotta Pancakes with Pomegranate Syrup
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