If you’re after an easy, make-ahead breakfast, this Blueberry French Toast Casserole is a perfect choice. Assemble it the night before with simple ingredients, pop it in the oven as the coffee brews, and enjoy a warm, comforting breakfast.
This recipe post is sponsored by North Bay Produce.
Each bite of this casserole combines juicy blueberries and warming cinnamon for a delightful morning treat. Using high-quality berries makes the flavor shine, and the gentle lemon and vanilla notes balance the sweetness.
We love this recipe because most of the work happens the night before. It takes about five minutes to assemble—the trickiest step is cutting the bread into cubes. Once assembled, refrigerate overnight and you’ll wake up to an irresistible breakfast and a house that smells amazing.
What kind of bread should I use for Blueberry French Toast Casserole?
Choose a hearty, dense bread that soaks up the custard without falling apart. Challah, sourdough, or a good French loaf all work well. For this version we used French bread.
Does the bread have to be stale?
It helps if the bread is slightly dry so it absorbs the egg and milk mixture better. Let the bread sit out overnight to firm up. If you’re short on time, spread the cubes on a baking sheet and toast them at 300°F for 10–15 minutes to remove excess moisture.
Do I have to prepare the casserole ahead of time?
You don’t have to, but soaking the bread overnight yields a softer, more custardy texture. If you prefer, you can let it soak for at least an hour before baking, but overnight is ideal.
Ingredients for the perfect Blueberry French Toast Casserole
- French bread (or challah/sourdough)
- Blueberries
- Eggs
- Milk (or oat milk)
- Pure maple syrup
- Lemon (zest and juice)
- Pure vanilla extract
- Ground cinnamon
- Kosher salt
- Powdered sugar, for garnish
How to make Blueberry French Toast Casserole
Lightly coat a 9×13-inch casserole dish with nonstick spray. Spread the bread cubes in an even layer, then scatter the blueberries over the top. Set aside.
In a medium bowl, whisk together the eggs, milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour the mixture evenly over the bread and berries. Cover the pan and refrigerate overnight to allow the bread to soak up the custard.
The next morning, preheat the oven to 350°F. Remove the casserole from the fridge and place it in the center of the oven. Bake uncovered for 45–55 minutes, until the top is lightly golden and the center is set but still moist. Serve warm, dusted with powdered sugar and with butter and maple syrup if you like.
More breakfast recipes you’ll love
Pear Stuffed Biscuit Waffles – a lovely option for brunch guests.
Poppy Seed Meyer Lemon Scones – bright, buttery scones that pair well with coffee.
Keto Blueberry Muffins – a lower-sugar muffin packed with berry flavor.
Just Crack An Egg recipes – quick mason-jar breakfasts for busy mornings.
Why we love North Bay Produce
North Bay Produce focuses on sustainable practices and thoughtful growing methods. Their approach emphasizes reducing waste, working with natural resources, and considering the long-term impact of their decisions. This commitment helps ensure quality produce while caring for people and the environment.
They strive to balance human, economic, and natural resources.
Look for the North Bay label when selecting berries for this recipe to ensure you get fresh, flavorful fruit.
More blueberry recipes
Keto Blueberry Muffins
Warm Blueberry Snow Peas
Blueberry BBQ Sauce
Blueberry Ice Cream Bread
Blueberry French Toast Casserole
Ingredients
- 1 loaf (14–16 oz) French bread, cut into 1-inch cubes (about 12 cups) — let sit out overnight
- 1 1/2 cups blueberries
- 8 large eggs
- 2 cups unsweetened oat milk or milk of choice
- 1/3 cup pure maple syrup
- Zest of 1 large lemon (about 1 tbsp)
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 tbsp pure vanilla extract
- 3/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- Powdered sugar, to garnish
Instructions
- Coat a 9×13-inch casserole dish with nonstick spray. Arrange the bread cubes in an even layer, then sprinkle the blueberries over the top. Set aside.
- In a medium bowl, whisk together the eggs, oat milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
- Preheat the oven to 350°F. Remove the pan from the refrigerator and place it in the center of the oven. Bake uncovered for 45–55 minutes, until the top is lightly golden and the center is set but still moist. Serve hot, dusted with powdered sugar and topped with butter and maple syrup if desired.
Nutrition
Carbohydrates: 47 g |
Protein: 12 g |
Fat: 26 g |
Saturated Fat: 13 g |
Cholesterol: 171 mg |
Sodium: 370 mg |
Fiber: 3 g |
Sugar: 32 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
