This Blueberry French Toast Casserole is a great breakfast or brunch recipe for a crowd, packed full of fresh blueberries with a custardy texture and just the right amount of sweetness. This is the only summer breakfast recipe you’ll need.
When it comes to baked french toast, I seriously can’t live without it. It’s just that good!
This Blueberry Pie French Toast Casserole is one those dishes that taste more like dessert than breakfast, so it definitely works as a great “pick-me-up” in the mornings. I enjoy switching things up from my normal eggs and toast or oatmeal and making things like fluffy pancakes, french toast as a casserole or trifle (see my Strawberry French Toast Trifle) always makes the little bit of extra time worth it.
This french toast casserole is the epitome of a “must try” recipe and it’s something that the entire family will love!
Ingredients For Blueberry French Toast Casserole
Here’s what you need to make this baked french toast for a crowd:
Bread. You can use challah, brioche or sourdough. I recommend using day-old bread so it can better soak up all that eggy deliciousness.
Spices. Cinnamon and nutmeg are a wonderful pairing with juicy blueberries.
Almond milk. You can use any plant-based, or dairy-based milk you like. Just let it come to room temperature before adding to the French toast.
Eggs. These should also be at room temperature for easier blending.
Vanilla. For added warming flavor.
Maple syrup. This sweetens the bread pudding without processed sugar.
Blueberries. You can use frozen or fresh berries with no changes to the recipe.
Add extra fruity flavor to your breakfast casserole with a berry topping made with:
Blueberries. again, fresh or frozen both work well here.
Cane sugar. I like organic sugar.
Lemon juice to add some acidity.
Additional Toppings for Blueberry Pie French Toast Casserole
To add more to this casserole for an extra bite, add toppings that match the flavors and add extra texture, such as:
Coconut whipped cream. You can make your own with full-fat coconut cream or buy it at the store.
Toasted nuts. For a nice crunch and nutty flavor.
Maple syrup for extra sweetness.
You can use this topping on much more than french toast! If you have extra (or make a double batch), it’s delicious anywhere you’d use jam. Try it on toast, in yogurt or oats, or drizzled over ice cream.
Baked vs. Pan-Fried French Toast
Both baked and pan-fried French toast recipes are delicious, however, I prefer the one that takes less active cooking time, especially on the weekends where I’m extremely laid back.
Instead of frying your French toast in butter over the stove, try a baked version. It’s easier to whip together, makes less mess (yes, to tossing everything together in one dish), makes a pretty decent batch for the entire family, and is basically “set it + forget it” vibes (hello, oven).
Make things easier on yourself by baking your French toast. You can even assemble the casserole the night before and bake it once you’re ready to eat!
How to Serve Blueberry French Toast Casserole
You can serve this baked treat as a sweet breakfast or brunch or even for dessert. For added decadence, I like to add a dollop of whipped cream or whipped coconut cream.
You can also dust the top with powdered sugar. If you’re serving it for dessert, go ahead and add your favorite dairy-free ice cream.
Make-Ahead French Toast Casserole
You can easily prep this dish ahead of time so it’s ready in the morning. Simply assemble the baking dish with the bread and liquid ingredients. Then cover and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes or so, while you preheat the oven. Then bake as directed!
Can I Make it Gluten-Free?
Yes. This recipe is already dairy-free (as long as you use dairy-free bread). To make it gluten-free, simply use your favorite gluten-free sourdough or brioche.
If you make this Blueberry French Toast Casserole, be sure to tag me in your photos on Instagram @orchidsandsweettea!
Blueberry Pie French Toast Casserole
5 from 5 votes
This Blueberry French Toast Casserole is a great breakfast or brunch recipe for a crowd, packed full of fresh blueberries with a custardy texture and just the right amount of sweetness. This is the only summer breakfast recipe you'll need.
1loafchallah, brioche, or sourdough bread; cubed(Best if bread is a day old!)
1cupAlmond milk, at room temp.(You can use your fave plant-based milk)
6largeeggs, at room temp.
1/2cuppure maple syrup
2cupsblueberries, fresh or frozen(See Notes!)
SIMPLE BLUEBERRY TOPPING:
2cupsblueberries, fresh or frozen
1/4cuporganic cane sugar
1tspfreshly-squeezed lemon juice
Organic powdered sugar, sifted
Coconut whipped cream
TO MAKE FRENCH TOAST:
Lightly grease a large baking dish (9 x 13″) with butter or oil and pre-heat the oven to 375 degrees Fahrenheit.
In a large bowl, whisk together the milk, eggs, vanilla, maple syrup, cinnamon, nutmeg, and salt, and set aside so that everything marries together and activates, about 5 minutes.
Next, add the chopped bread into the prepared baking dish and spread around evenly.
Pour the liquid mixture atop bread, generously covering all pieces. Add blueberries, tucking them in between the bread as much as possible.
Bake casserole for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are golden brown (or slightly dark brown, if preferred).
TO MAKE THE SIMPLE BLUEBERRY TOPPING:
In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once blueberries begin to soften, continue stirring until mixture begins to thicken a bit, about 3-4 minutes. Remove from heat and let cool.
Remove the french toast from oven and let cool for 5 minutes or so before topping it with the powdered sugar, blueberry topping, and whipped cream, if desired. To serve, cut into desired sized squares pieces. Drizzle with maple syrup, if desired!
Tips & Tricks
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 1-2 days.
MAKE AHEAD | OVERNIGHT: If you want to prep this recipe for the next day, simply pour all the ingredients in the baking dish (following the steps), covering it tightly, and keeping it refrigerated for 24 hours. Remove from the fridge and let sit at room temp for about 30 minutes to 1 hour. Bake when ready to eat.
BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1 Tbsp of flour or arrowroot starch before adding them to french toast. This reduces any excess water from the blueberries and allows everything to cook thoroughly.
GLUTEN-FREE OPTION: This recipe is already dairy-free (as long as you use dairy-free bread). To make it gluten-free, simply use your favorite gluten-free sourdough or brioche.