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Blueberry Pie French Toast Casserole
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5 from 5 votes

Blueberry Pie French Toast Casserole

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. 
Course Breakfast, Brunch
Keyword baked, blueberry, breakfast, brunch, casserole, easy, french toast, holiday, sweet
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

CASSEROLE:

  • 1 loaf challah, brioche, or sourdough bread; cubed (Best if bread is a day old!)
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup Almond milk, at room temp. (You can use your fave plant-based milk)
  • 6 large eggs, at room temp.
  • 1/2 cup pure maple syrup
  • 2 tsps vanilla extract
  • 1/2 tsp sea salt
  • 2 cups blueberries, fresh or frozen (See Notes!)

SIMPLE BLUEBERRY TOPPING:

  • 2 cups blueberries, fresh or frozen
  • 1/4 cup organic cane sugar
  • 1/4 cup water
  • 1 tsp freshly-squeezed lemon juice

OPTIONAL GARNISH:

  • Organic powdered sugar, sifted
  • Coconut whipped cream

Instructions

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!
  • Bon Appetit!

Notes

  • 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.