Blueberry French Toast Casserole

Blueberry French toast casserole is the make-ahead bake I never get tired of. I use the frozen berries I stockpile every summer so I can keep it going all year.

Blueberry French Toast Casserole

To keep things simple for myself, I’ve set up this breakfast casserole recipe to be prepped the night before. Then, when I’m about 30 minutes from eating, I just take it out of the fridge to let it warm up before baking. It really makes the morning run a lot smoother, especially during the holidays or when you have a group in town.

I absolutely love this blueberry French toast casserole – it’s the ultimate comfort food made simple. It’s filled with sweet and eggy bread, frozen blueberries, and a good dose of sweetness and spice. I bake it until the center is all custardy and the top gets that perfect golden crisp. Plus, I can’t forget about the delicious buttery, crumbly topping – it’s the cherry on top.

Why I Love This Recipe

• Being able to prep this casserole the night before is the absolute best.
• Let’s face it, it’s delicious.
• With frozen blueberries I can make it year-round.

Ingredients

• Sourdough or French bread: I prefer sourdough for its hearty texture and flavor, which adds a nice rustic touch. However, you can use any crusty bread for this dish.
• Frozen blueberries: Frozen berries have a little extra juiciness from the water content, which works great for this.
• Cream cheese: I like the creamy richness and tang the cream cheese adds.
• Confectioners’ sugar, granulated sugar and brown sugar: I use the powdered sugar to sweeten the cream cheese and dust on top of the final casserole. I use white sugar inside the casserole and brown sugar is what makes the topping so delicious.
• Eggs: The eggs bind everything together and help create that custardy texture I love.
• Milk: I combine this with the eggs to create the base of the custard that soaks into the bread. I prefer using whole milk for its richness, but you can use any milk you prefer.
• Cinnamon: This is my favorite spice to use with blueberries.
• All-purpose flour: I use flour to help create the buttery, crumbly topping.
• Butter: I incorporate this into the topping for richness and flavor, giving the casserole that irresistible golden crust.

How To Make Blueberry French Toast Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pan and bread)
  Butter or spray a 9×13 dish and cube up your bread into big chunks. Scatter half the bread in the dish and save the rest for later.
• Step Two (make the cream cheese mix)
  Beat cream cheese with confectioners’ sugar until smooth, then stir in a cup of blueberries. Drop dollops of this mixture over the bread (I like using a scoop) and cover it with the rest of the bread cubes.
• Step Three (add the custard)
  Whisk the eggs, milk, cinnamon, sugar, and vanilla until smooth. Pour it evenly over the bread, cover the dish, and let it rest in the fridge overnight – or at least 6 hours if you’re short on time.
• Step Four (get it ready to bake)
  In the morning, let the dish sit out for 30 minutes while you heat the oven to 375°F (190°C).
• Step Five (make the topping)
  Mix the dry topping ingredients and cut in the cold butter until crumbly – I just rub it together with my hands.
• Step Six (bake and serve)
  Scatter the topping and the rest of the blueberries over the casserole and bake for about 50 minutes, until set. Let it cool a bit, then dust with confectioners’ sugar or drizzle with maple syrup if you want to dress it up.

Recipe Notes

• I prefer letting this casserole sit in the fridge overnight to soak up all the liquid. It’s the best way to prevent sogginess in the finished dish.
• Although I’ve skipped adding the topping before, it still tastes good, but it’s nothing like the original with the buttery crumble on top.
• I make sure to use bread that is free of any seasonings.
• I’ve tested this recipe with more than a one-pound loaf, and the liquid ratio I use here won’t support the extra bread. So, it’s best not to try using more than that.

If you’re into blueberry bakes, my blueberry cinnamon roll casserole is another easy one I make on repeat.

Storage and Reheating

• I store this blueberry French toast casserole in the fridge in an airtight container or in the baking dish with plastic wrap for 3-4 days.
• To reheat leftovers, I use the oven, microwave, or air fryer (for crispy edges). But if I use the microwave, I won’t get the crisp back on top. The best or easiest way to reheat and get that crispy top is in the air fryer at 350 degrees for 2-3 minutes until warm.
• This casserole freezes well (whole or individual servings) for up to three months.

More Breakfast Casserole Recipes

Here are a few other casseroles I make when I’m not baking this blueberry version.

• Bagel Breakfast Casserole with Kielbasa — a savory, cheesy bake with smoky sausage.
• Monte Cristo Casserole — buttery, cheesy, and a little sweet.
• Overnight Panettone Eggnog French Toast Casserole — spiced and holiday-ready.
• Overnight Breakfast Casserole with Biscuits and Bacon — hearty and built for a crowd.

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Print Recipe

5 from 8 votes

Blueberry French Toast Casserole

Try this mouthwatering blueberry French toast casserole recipe. A make-ahead breakfast option using frozen blueberries for a burst of summer flavor any time of the year.

Prep Time30 minutes mins

Cook Time50 minutes mins

Chilling6 hours hrs

Total Time7 hours hrs 20 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Blueberry French Toast Casserole

Servings: 12 slices

Calories: 326kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• bread knife
• Cutting board
• hand mixer or stand mixer
• whisk
• baking dish 9x13

Ingredients

• cooking spray or butter
• 1 loaf (14-16 oz.) bread, sourdough or French, (day old) cut into 1" cubes
• 4 oz. cream cheese, softened
• 1/2 cup confectioners' sugar ,plus more for dusting on top
• 2 cups frozen blueberries divided
• 6 large eggs
• 2 cups milk
• 1 tsp. ground cinnamon
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract

Topping:

• 1/2 cup light brown sugar
• 1/2 cup all-purpose flour
• 1 tsp. ground cinnamon
• 8 tbsps. butter, cold

Instructions

• Prepare your 9x13 baking dish with cooking spray or butter.
  cooking spray
• Cut bread into 1" thick cubes and arrange half of it in the bottom of the baking dish.
  1 loaf (14-16 oz.) bread, sourdough or French, (day old)
• Beat cream cheese and confectioners' sugar together until smooth. Stir in 1 cup of blueberries. Spread cream cheese mixture over the cubed bread, or use an ice cream scoop to place small scoops on top. Arrange the rest of the bread cubes on top of the cream cheese mixture.
  4 oz. cream cheese, softened, 1/2 cup confectioners' sugar, 2 cups frozen blueberries
• In a medium bowl, whisk together eggs, milk, 1 teaspoon cinnamon, granulated sugar and vanilla until smooth. Pour this mixture on top of the uncooked casserole. Cover the baking dish tightly and let it sit in the fridge overnight (best), or at least 6 hours.
  6 large eggs, 2 cups milk, 1 tsp. ground cinnamon, 1/3 cup granulated sugar, 1 tsp. vanilla extract
• In the morning, remove baking dish from the refrigerator (let it sit on the counter 30 minutes prior to baking) and preheat oven to 375 degrees F.
• Make the topping by stirring together the dry ingredients and cutting it into the cold butter (you can also use your hands to press together) until you have a crumbly mixture.
  1/2 cup light brown sugar, 1/2 cup all-purpose flour, 1 tsp. ground cinnamon, 8 tbsps. butter, cold
• Sprinkle the topping and the remaining blueberries over the casserole and bake for about 50 minutes, or until the egg mixture is no longer runny.
• Let cool slightly and dust each serving with confectioners' sugar and your favorite syrup (both are optional).

Notes

Bread: Let your bread cubes sit out all day to stale them or pop them in a 250 degree oven for 20 minutes prior to making this recipe. The stale bread prevents this casserole from becoming soggy. However, if you have a really crusty sourdough loaf, you can skip this part.

For optimal outcomes when making this blueberry French toast casserole, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Blueberry French Toast Casserole

Amount Per Serving (176 g)

Calories 326 Calories from Fat 105

% Daily Value*

Fat 11.7g18%

Saturated Fat 5.9g37%

Polyunsaturated Fat 1.1g

Monounsaturated Fat 3.3g

Cholesterol 116mg39%

Sodium 341mg15%

Potassium 182mg5%

Carbohydrates 47g16%

Fiber 2.1g9%

Sugar 27g30%

Protein 9.4g19%

Vitamin A 122IU2%

Vitamin C 1.1mg1%

Calcium 106mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Blueberry French Toast Casserole? I’d love to hear how it turned out — leave a comment below and let me know.

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