Blueberry French Toast Casserole: A Deliciously Baked Delight

Why You’ll Love This Blueberry French Toast Casserole Recipe

This casserole combines rich brioche bread, an eggy custard, fresh blueberries, and a hint of lemon zest. It’s perfect for those who prefer a breakfast that isn’t overly sweet. You can always add maple syrup or powdered sugar for extra sweetness, but the flavors are beautifully balanced with fruity blueberries, bright lemon, and a lightly sweet custard.

Similar to my blueberry bread pudding but just a touch lighter, this dish is ideal for breakfast! Plus, you can prep it the night before and bake it in the morning—an absolute win for those needing their morning coffee!

How to Make My Blueberry French Toast Casserole

This straightforward recipe results in a delicious breakfast with minimal fuss.

Ingredients You’ll Need

• 16 ounces brioche bread
• 2 cups fresh or frozen blueberries
• 1 tablespoon lemon zest
• ⅔ cup lightly packed light brown sugar
• 8 large eggs
• 1 cup whole milk
• 4 tablespoons melted unsalted butter
• 1 tablespoon pure vanilla extract
• Pinch of salt

Brioche is my preferred choice for this casserole as it absorbs the custard beautifully and lends richness without needing heavy cream. You can substitute challah if you can’t find brioche.

Both fresh and frozen blueberries work well; if using frozen, do not thaw them before adding.

If you’re out of brown sugar, you can make a quick substitute. And keep in mind, whole milk is ideal, although reduced-fat or non-dairy options will suffice.

Making This French Toast Casserole

Begin by cutting the bread into 1-inch cubes. Place half of the cubes in a greased 9×13-inch baking dish and top with half of the blueberries. Then layer on the remaining bread and blueberries.

For the custard, mix the lemon zest and brown sugar in a large bowl, rubbing the zest into the sugar until fragrant. Whisk in the eggs, milk, melted butter, vanilla, and salt before pouring the custard over the bread and blueberries. Cover and refrigerate the casserole for at least 4 hours or overnight.

When ready to bake, preheat the oven to 350°F. Let the casserole sit at room temperature while the oven heats up. Bake it covered for 45 minutes, then remove the foil and bake for an additional 10-15 minutes until puffed and cooked through.

Serving Suggestions

Enjoy this dish warm, drizzled with maple syrup or dusted with powdered sugar. For a dessert-like treat, consider adding whipped cream or homemade blueberry sauce. For extra lemon flavor, top with lemon curd.

Frequently Asked Questions

Does the casserole have to chill overnight before baking?

While it’s a great make-ahead option, it doesn’t need to sit overnight. A minimum of 4 hours allows the bread to absorb the custard, but you can bake it after just 4 hours.

I like cinnamon with my French toast. Can I use that instead?

Absolutely! If cinnamon is your preference, omit the lemon zest and add 1 teaspoon of cinnamon to the custard mixture.

Will this recipe work with other berries?

If blueberries aren’t your favorite, feel free to swap them for raspberries, blackberries, or diced strawberries. For blackberries, halve or quarter them, and for strawberries, dice them as needed.