This Blueberry French Toast Casserole is warm, soft, and packed with sweet blueberry flavor in every bite. It’s perfect for weekends, holidays, or when you just want to make something special but still super easy.
You throw it together, let it sit, and bake it when you’re ready. Total cozy vibes.
Why I Love This Recipe
This recipe brings back memories of slow Saturday mornings with a warm breakfast and zero rush. I remember the smell filling the house—blueberries and vanilla with toasted bread soaking up all that custard. It feels comforting and fancy, even though it’s actually really simple.
- No flipping or frying—just layer and bake
- Perfect for brunch, dessert, or leftovers
- Uses pantry staples + frozen or fresh blueberries
- You can prep it the night before
- Feels special without being complicated
What You’ll Need
- 1 loaf brioche bread (about 14 oz), cut into 1-inch cubes
- 1 ½ cups fresh or frozen blueberries
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar, for serving (optional)
- Maple syrup, for serving
Servings and Time
Serves: 6-8
Prep Time: 15 minutes
Chill Time: 1 hour (or overnight)
Bake Time: 45 minutes
Total Time: 2 hours (with chill)
Tools You’ll Need
- Large mixing bowl
- Whisk
- 9×13 inch baking dish
- Plastic wrap or foil
- Oven
Pro Tips
- Use day-old bread so it holds up better after soaking
- You can use frozen blueberries—no need to thaw
- Let it chill for at least an hour so the bread soaks up all the custard
- Use brioche or challah for a soft, rich texture
- For extra crunch, sprinkle a little raw sugar on top before baking
Substitutions and Variations
- Use challah or French bread if you don’t have brioche
- Sub almond milk and coconut cream to make it dairy-free
- Add lemon zest to brighten the flavor
- Use raspberries or strawberries instead of blueberries
- Add a crumble topping for extra texture
Make Ahead Tips
You can prep everything the night before. Just assemble the casserole, cover it, and refrigerate overnight. Bake it in the morning straight from the fridge—just add 5 extra minutes to the bake time.
Instructions
Step 1: Cube the Bread
Cut 1 loaf of brioche bread into 1-inch cubes and place in a large bowl.
Step 2: Add Blueberries
Add 1 ½ cups fresh or frozen blueberries to the bowl of cubed bread. Gently toss to combine.
Step 3: Make the Custard
In another bowl, whisk together 6 eggs, 2 cups whole milk, ½ cup heavy cream, ⅓ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, and a pinch of salt until smooth.
Step 4: Pour Custard Over Bread
Pour the custard mixture over the bread and blueberries. Gently press the bread down so it starts to soak.
Step 5: Chill
Cover the dish with plastic wrap and refrigerate for at least 1 hour (or overnight).
Step 6: Bake
Preheat oven to 350°F. Remove the wrap and bake uncovered for 45 minutes, until the top is golden brown and the custard is set.
Step 7: Serve
Let it cool for 10 minutes. Dust with powdered sugar and drizzle with maple syrup if you like. Serve warm.
Leftovers and Storage
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave or oven until warm. You can also freeze individual portions and reheat them when needed.
Why This Recipe Works (Quick Science)
The bread absorbs the egg mixture like a sponge, so every bite is soft inside and golden outside. Brioche works best because it’s rich and slightly sweet. The eggs and milk turn into a custard as it bakes, and the blueberries burst with flavor, giving it a juicy pop.
Macros (Per Serving – Based on 8 Servings)
- Calories: 310
- Protein: 9g
- Carbs: 38g
- Fat: 14g
- Sugar: 18g
- Fiber: 2g
Common Mistakes
- Using fresh bread—it won’t soak up the custard well
- Not chilling the casserole long enough before baking
- Overbaking—it’ll dry out instead of staying soft
- Not pressing the bread down to soak evenly
What to Serve With
- Crispy bacon or sausage on the side
- Fresh fruit salad
- A dollop of Greek yogurt
- Coffee or orange juice
FAQ
Can I make this ahead?
Yes! Assemble it the night before and bake in the morning.
Can I use non-dairy milk?
You can—just go for a full-fat option like oat or almond milk for best results.
Can I freeze it?
Yes, after baking. Wrap tightly and freeze for up to 2 months.
Can I use gluten-free bread?
Yes, but make sure it’s sturdy enough to soak without falling apart.
Final Thoughts
This Blueberry French Toast Casserole is one of those go-to recipes that feels extra but is super simple to make. It’s comforting, sweet, and totally crowd-pleasing. Try it once, and it’ll probably become one of your favorites too. If you make it, leave a comment and let me know how it turned out or if you switched it up!