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French Toast Casserole For Your Next Brunch!
If you’re ever wondering what to do with stale bread, a french toast casserole is such a great idea because the bread will soak up all the custard and become so soft and airy. French toast casserole is like a basic french toast recipe, but instead of keeping the bread sliced whole, you cut them into small chunks, similar to a bread pudding.
What I love about this recipe is that it is a great make-ahead option so I always love serving it when I have overnight guests or especially for Christmas morning brunch. The french toast soaks up the custard and then bakes up so well the next morning. I also like that you can switch this up seasonally. I use blueberries mostly because I love how they burst in between the bread cubes, but I also make it with cranberries during the holidays and have also tried bananas, strawberries and apples!
Ingredients You’ll Need
- Bread: Use stale bread that’s at least a day old because it holds its shape better after soaking in the custard mixture. Leave the loaf on the counter, uncovered overnight, or place thick slices in a very low temperature oven (something like 150°F) for 30-40 minutes until the bread dries a little.
- Blueberries: You can use fresh or frozen blueberries. There’s no need to thaw frozen blueberries before adding them to the dish. You can also swap the blueberries for other fruits in equal amounts, like cranberries, strawberries or raspberries.
- Eggs: This is important for making the french toast custard, so I wouldn’t skip the eggs! I have not tried this recipe with a flax egg or any egg substitutes, but if you do and it works, let me know in the comments.
- Milk: Traditionally, heavy cream is used in a french toast custard mixture, but I prefer to swap it with whole milk, which is still rich and creamy but has less calories and fat. You can swap it with cream, 2% milk or a plant-based milk.
- Greek Yogurt: I like substituting some of the milk or cream with greek yogurt because it thickens the custard, adds a tangy flavor and some protein. I use whole milk Greek yogurt, but you can use 2% or a plant-based substitute like coconut yogurt or almond yogurt.
- Maple Syrup: I use ½ cup of maple syrup, but you can use as little as ¼ cup for the recipe or swap it with sugar or honey. Don’t leave it out altogether though because it helps add moisture and sweetness.
- Vanilla extract and seasoning: The vanilla mixed with ground ginger, ground cinnamon and a little salt goes so well with the blueberries. Feel free to swap the ginger and cinnamon, but don’t skip the vanilla because it balances the sweetness well.
Popular Additions
- Lemon zest: Brightens up the flavors and pairs so well with blueberries. Add about 1–2 teaspoons.
- Cream cheese: Adds a creamy, tangy contrast. Cut about 4 ounces of cream cheese into small cubes and stuff them throughout the casserole between the bread cubes before baking.
- Almond slices or chopped pecans: Adds a little crunch and texture. Sprinkle ½ cup on top before baking.
- Brown sugar: Adds a sweet caramelized and rich flavor. Sprinkle about ¼ cup brown sugar on top of the french toast casserole before baking. Skip the powdered sugar if you add this.
How to Make Blueberry French Toast Casserole
Cover and allow to rest in the fridge overnight.
Recipe Tips
- Don’t skip the soaking part. The longer you leave the bread to soak in the egg mixture, the more delicious it is! I like to make the dish the night before and then I can just pop it right into the oven in the morning.
- 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 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.
What to Serve
When I usually make this french toast casserole, I like to pop in 2 other dishes in the oven at once so I’ll usually do some type of baked eggs or frittata and some type of baked oatmeal. Here are some of my favorite accompaniments to this french toast casserole especially if you guests
- Mediterranean Frittata
- Peanut Butter Banana Baked Oatmeal
- Steel Cut Baked Oatmeal
- Homemade Whipped Cream
- Homemade Jam
- Tropical Fruit Salad
Recipe Help & FAQs
Store any leftovers in an airtight container. You can reheat individual slices in the microwave, but the best way to reheat is to pop the baking dish back in the oven at 350°F for about 10 minutes. This will warm the French toast through and re-crisp the top.
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.
If your French toast casserole turned out soggy, it’s probably because it either soaked too long in the custard (more than 24 hours) or because the bread you used was too soft and either fresh or untoasted. If you use tender bread like challah or brioche, it should be either stale or toasted. Pop it back in the oven, covered if it’s looking browned at the top) and cook it for 5-10 more minutes until the middle of the casserole dish looks set.
More French Toast Recipes:
- Overnight French Toast
- Cinnamon Pecan French Toast Casserole
- Stuffed French Toast
- Vegan French Toast
- Air Fryer French Toast
- Stuffed Strawberry French Toast
If you try this Blueberry French Toast Casserole recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Blueberry French Toast Casserole
Video
Ingredients
- Cooking spray
- 1 large loaf (bout 10 cups 1-inch cut) bread (brioche, challah, Italian, French)
- 2 cups blueberries
- 6 large eggs
- 1 cup whole milk
- ¾ cup greek yogurt
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- Powdered sugar for serving
Instructions
- Grease a 9×13-inch baking casserole dish with cooking spray. Add the bread and blueberries to the greased baking dish.
- In a blender, add the eggs, milk, yogurt, maple syrup, vanilla, ginger, cinnamon and salt, and blend until smooth. Carefully pour the egg mixture over the bread and blueberries. Use a spoon to mix until well combined and all the bread is soaked in the egg mixture.
- Cover and allow to rest in the fridge for at least one hour or overnight.
- Preheat the oven to 375°F. Uncover the casserole and place in the 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe looks delicious 😋 I would love to have the recipe 😋
Hi there! You can find the Blueberry French Toast Casserole recipe at the bottom of the page (or click ‘jump to recipe’). If you’d like the printable version, you can find it here: https://feelgoodfoodie.net/wprm_print/blueberry-french-toast-casserole