Fresh blueberries, a sweet custard filling & crispy topping! This blueberry french toast casserole is the best make-ahead breakfast for any occasion! Perfect for Christmas morning too!
Whenever I think of blueberry french toast casserole, I immediately think of Christmas morning breakfast. It’s the perfect option! Assemble it the night before, let it sit in the refrigerator overnight then throw it in the oven to bake in the morning. (Also called overnight french toast casserole for that very reason.😉)
It’s toasted and crisp on top with a sweet cinnamon custard-like center and those blueberries add that extra pop of sweetness and flavor! (I personally like adding a sprinkle of cinnamon sugar on top before baking – it caramelizes the crust making it even more addicting and delicious!)
Ingredients For You French Toast Casserole
- Sourdough bread: Use a large bakery loaf (about 14-16oz.) for the best results. (I highly suggest using sourdough bread – It has great flavor that’s perfect for french toast!) Day old or slightly dried out bread also works the best.
- Milk: Any type of milk works for this recipe. (I’ve made this with whole milk and dairy-free milk and they’ve both come out delicious!)
- Eggs: You’ll need 6 eggs for this recipe.
- Maple syrup: Adds a touch of sweetness without overdoing it! (You can make this casserole as sweet or as unsweet as you want!)
- Cinnamon: You can never have too much cinnamon in my opinion!😉
- Vanilla: One teaspoon goes into your casserole.
- Salt: Just a pinch goes into your casserole to help bring out your flavors.
- Blueberries: I just love the sweet/tartness of your berries paired with the “tanginess” from the sourdough bread. They’re soo good together!
How To Make Blueberry French Toast Casserole
1. Slice your sourdough loaf. Cut your loaf into 1 inch pieces and set them aside.
2. Mix your “batter” ingredients. Whisk your eggs together in a large bowl. Then add your milk, maple syrup, cinnamon, vanilla and salt and whisk again until fully incorporated.
3. Assemble & cover. Spray a 9×13 inch pan with cooking spray and spread half your bread pieces over the bottom of the pan. Then sprinkle half your blueberries over the top and repeat the layers with your remaining bread pieces and blueberries. Once done, pour your “batter” mixture over the top of the casserole making sure to completely cover all the bread pieces. Then cover the pan with aluminum foil and place it in the refrigerator for 30 minutes – overnight. (Note: The longer your casserole sits, the softer and more custard-like it will be in the center.)
4. Bake. When you’re about ready to serve, preheat your oven to 350 degrees. Then take the foil off your pan (at this point you can sprinkle a little cinnamon sugar over the top for extra sweetness) and place your casserole in the oven. Bake for 45-55 minutes or until the top is toasted and the casserole is cooked through.
5. Serve! Sprinkle powdered suger over the top (if desired) then slice and serve immediately with maple syrup.
- Switch up the bread! Try it with rustic french bread, bricohe or even cinnamon swirl bread!
- Switch up the berries! Try it with strawberries, raspberries, blackberries or a combination of mixed berries!
Tips For Making French Toast Casserole
- Day old bread works the best for this recipe. Try to let your bread “dry out” a bit (1-2 days in advance) before using it in your casserole. This allows the bread to soak up your “batter” more and prevents your french toast from becomeing too soggy.
- The longer your casserole sits before you bake it, the softer and more “custard-like” the center will be. (I suggest letting it sit overnight for the best results.)
- For thinner slices: Use a 9×13 inch pan. (You’ll have a more crisp topping and less baking time.)
- For thicker slices: Use a 7×11 inch pan. (The center of your casserole will be much more “custard-like” (think a bread pudding consistency and may require more baking time.)
Storing & Reheating
To store: Either cover your leftover french toast casserole with plastic wrap or place your leftovers in an airtight container and keep it stored in the refrigerator. It should stay good for up to 3 days.
To reheat: Heat your leftover french toast casserole in the oven at 350 degrees until it reaches your desired temperature. Or reheat individual pieces in the microwave until warm. (I personally prefer using the oven method because the top of the casserole stays crispy.)
Why you’ll love this overnight french toast casserole recipe!
- An easy make-ahead breakfast bake! Assemble it the day before & bake it the next morning! It’s a hassle-free breakfast that’s absolutely delicious!
- Perfect for a large group! This recipe makes a 9×13 inch pan which is the perfect size for brunch parties & potlucks!
- Use up that leftover bread! Don’t throw away your dried out bread loaves! Turn them into a this tasty breakfast/brunch option instead!
- Inexpensive! Most of these ingredients are pretty cheap & you might even have them in your kitchen already! (Use any berries you have on hand to make things even easier!)
More breakfast recipes you might like:
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Baked Blueberry French Toast Casserole
- 1 large sourdough loaf (14-16oz.), cut into 1 inch cubes
- 6 eggs
- 2 cups milk of choice
- ¼-⅓ cup maple syrup (depending how sweet you want it)
- 1½ tsp cinnamon
- 1 tsp vanilla
- ⅛ tsp salt
- 1½ cups blueberries
- Cinnamon sugar, optional (to sprinkle on top before baking)
- Optional toppings: powdered sugar, maple syurp, extra blueberries
- Whisk your eggs in a large bowl. Then add your milk, maple syrup, cinnamon vanilla and salt and whisk again. Set it aside once done.
- Next spray a 9×13 pan with 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 refrigerator and allow it to sit for at least 30 minutes – 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 sprinkle your cinnamon sugar (if desired) over the top of the casserole. Bake for 45-50 minutes or until the top is slightly toasted.
- Top with powdered sugar and serve immediately with maple syrup!
- Baking in a 9×13 inch pan: You’ll have thinner slices with more crispy topping.
- Baking in a 7×11 inch pan: You’ll have thicker slices with a more “custard-like” center. It may require more time to bake too. I’d suggest baking it for 50-55 minutes.