Easy and delicious, this blueberry French toast casserole is a perfect make ahead brunch. Ideal if you are serving a crowd, it's perfectly sweet and flavorful.
Weekends are made for lazy brunches, and this easy blueberry French toast casserole is a total crowd pleaser! Easy to make, it’s a great option if you are entertaining or have overnight guests. Simple to make, it’s perfectly sweet and pairs perfectly with your morning coffee!
How do you make french toast casserole
- Blend together the eggs, milk, yogurt, maple syrup and seasonings. You can do it in a large bowl but I find it so much easier to just use a blender.
- Layer the bread cubes, blueberries and egg mixture in a greased casserole dish alternating layers
- Let rest for 2 hours or overnight covered in the fridge so that the bread soaks up the egg mixture.
- Bake in the oven until golden brown.
Tips for making french toast casserole
- Use stale bread for best results. This recipe works best when the bread is a little bit stale. Leave the loaf on the counter, uncovered overnight, or place thick slices in a very low temperature oven (150° or less) for 30-40 minutes until the bread dries a little.
- Adjust the volume of the maple syrup to taste. While I use 1/2 cup of maple syrup, you can use as little as 1/4 cup for the recipe. Don’t omit all together though because it helps add moisture and sweetness.
- Don’t cover the casserole dish in the oven. There’s no need to cover it but if the timer goes off and the top is getting very brown while the bottom is still undercooked, you can tent the casserole dish with a tinfoil to avoid burning.
- Dust with powdered sugar right before serving. The powdered sugar makes it look more delicious and special, but it’s best immediately before serving so it doesn’t melt.
Frequently asked questions
Yes, you can use fresh or frozen blueberries in this recipe so you can enjoy this cassrole all year round. There’s no need to thaw frozen blueberries before adding them to the dish. You can also swap the blueberries for other fruits like cranberries, strawberries or raspberries.
The longer you leave the bread to soak in the egg mixture, the more delicious it is! I like to make the dish up the night before and then I can just pop it right into the oven in the morning. Leftovers will keep in the fridge for 2 to 3 days in an airtight container.
If you want to freeze this French toast casserole, it’s best to freeze it unbaked. Put together the recipe, then wrap tightly with plastic wrap or foil and place with a freezer bag. It will keep well this way for up to 3 months.
Thaw the frozen casserole overnight in the fridge before baking as per the recipe.
More breakfast recipes
- Breakfast Egg Cups
- Oatmeal Breakfast Bars
- Loaded Breakfast Sweet Potatoes
- Blueberry Pancakes
- Breakfast Bowl
- Chocolate Banana Muffins
- Avocado Toast with Egg – 4 Ways
If you’ve tried this healthy-ish feel good Blueberry French Toast Casserole recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Blueberry French Toast Casserole
- 1 large loaf 10 cups cubed bread (brioche, challah, Italian, French)
- 6 large eggs
- 1 cup milk
- ¾ cup plain yogurt
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups 1 pint fresh blueberries, rinsed and dried
- Powdered sugar to dust
- Grease a 9” by 13” baking pan. Cut bread into 1” – 1 ½” cubes.
- In a blender, add the eggs, milk, yogurt, maple syrup, vanilla, ginger, cinnamon and salt, and blend until smooth.
- Place half of bread cubes in greased pan in an even layer. Scatter half of blueberries onto bread chunks. Pour half the egg mixture over first layer of bread and blueberries.
- Place remaining bread cubes in pan, adjusting them so the layer is fairly even. Scatter the remaining blueberries over the bread. Carefully pour the remaining egg mixture over the bread chunks, pouring a little directly onto all pieces of bread.
- Cover and allow to rest in fridge for at least 30 minutes, preferably 2 hours or longer.
- Preheat the oven to 375°F. Uncover casserole and place in oven.
- Cook for 35 minutes, or until a toothpick inserted in the middle comes out just barely clean.
- Allow to cool for at least 15 minutes before serving, with a dusting of powdered sugar, if desired.