Quick Blueberry French Toast Casserole

I’ve made this quick blueberry French toast casserole on rushed weekend mornings and slow holiday brunches alike. It’s basically bread soaked in a sweet custard, dotted with fresh berries, baked until puffed and golden. The result is comfort-food easy: hands-off once assembled, forgiving in timing, and naturally crowd-pleasing — perfect when you want something better than pancakes but easier than individual French toast. If you enjoy simple, make-ahead casseroles, you might also like the hearty flavors of this French Onion Ground Beef Casserole as another family-friendly option.

Why you’ll love this dish

This casserole hits a lot of marks: it’s fast to pull together, uses pantry staples, and scales well for guests. The custardy interior presses into the nooks of torn French or brioche bread for a rich, tender bite while the blueberries add bright, jammy pops. It’s kid-approved and easily adapted — make it the night before for a stress-free brunch or throw it in the oven after Sunday errands.

“We made this for a holiday brunch and everyone went back for seconds — the blueberries add the perfect brightness.” — home cook review

How this recipe comes together

Before you gather ingredients, here’s the simple plan so you know what to expect:

• Cube bread and place it in a buttered baking dish.
• Whisk eggs, milk, sugar, vanilla, and cinnamon into a smooth custard.
• Pour the custard over the bread and fold in blueberries.
• Let the dish rest so the bread soaks through (20–30 minutes or refrigerate overnight).
• Bake covered, then uncover to brown the top until set.

This quick overview makes it easy to shop and time your day — assembly is under 15 minutes, then passive resting and baking follow.

What you’ll need

• 1 loaf bread (French or brioche recommended) — use slightly stale bread if you can.
• 6 large eggs
• 2 cups milk (whole milk gives the richest result; swap with 2% for lighter)
• 1/2 cup granulated sugar (or 1/3 cup + 2 tbsp maple syrup)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 cups fresh blueberries (see notes on frozen berries below)
• Butter (for greasing the dish)
• Powdered sugar (for serving, optional)

Substitution notes: Use challah or day-old sandwich loaf if you don’t have brioche. For dairy-free, substitute with unsweetened almond or oat milk and use a plant-based butter. If you need less sugar, start with 1/3 cup and add more to taste.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Generously butter a 9×13-inch or similar baking dish.
2. Cut the bread into 1-inch cubes and spread them evenly in the prepared dish.
3. In a large bowl, whisk the eggs, milk, sugar, vanilla, and cinnamon until smooth and well combined.
4. Pour the custard over the bread cubes, pressing lightly so the pieces begin to absorb the liquid.
5. Gently fold in the fresh blueberries, trying not to crush them.
6. Cover the dish tightly with foil. Let it sit at room temperature for 20–30 minutes, or refrigerate overnight for a make-ahead option.
7. Bake covered for 30 minutes. Remove the foil and continue baking for 15–20 minutes, until the center is set and the top is golden.
8. Let the casserole cool for 5–10 minutes. Dust with powdered sugar if desired and serve warm.

Keep action verbs short and clear; you’ll have a reliable, evenly baked casserole this way.

Serving suggestions

• Best ways to enjoy it: Serve slices warm with a drizzle of maple syrup, a dollop of yogurt, or a scoop of whipped cream.
• Pairings: Add crisp bacon or sausage for contrast, and a light green salad to balance the richness. For a brunch spread try fruit salad and coffee or sparkling mimosas.
• For a heartier brunch menu, serve alongside slow-cooker sandwiches like Crockpot French Dip Sandwiches for guests who want something savory.

For plating, cut into squares and garnish with extra berries and a lemon zest sprinkle to brighten each plate.

Storage and reheating tips

• Refrigerator: Cover tightly and refrigerate leftovers for up to 3–4 days. Cool casserole to room temperature before covering.
• Reheating: Warm individual portions in the microwave for 30–60 seconds, or reheat a larger piece in a 325°F oven for 10–15 minutes until warmed through. Cover with foil to prevent over-browning.
• Freezing: Freeze baked slices in an airtight container or wrapped in foil for up to 2 months. Thaw overnight in the fridge before reheating.
  Food safety note: If you assemble and refrigerate overnight, keep the dish chilled and do not leave it at room temperature for more than two hours.

Pro chef tips

• Use slightly stale bread — it soaks up the custard better without becoming gummy.
• Toss the blueberries in a teaspoon of flour before folding in; this helps prevent them from sinking to the bottom or turning the custard blue.
• If you like a crunchy top, sprinkle 1/4 cup of demerara sugar or add a simple streusel for the final bake.
• Don’t over-soak: if you plan to bake immediately, let it rest 20–30 minutes; if you refrigerate overnight, bring it closer to room temperature for 20 minutes before baking.
• Check doneness by inserting a knife in the center — it should come out mostly clean with just a few moist crumbs.

Creative twists

• Lemon-Blueberry: Add 2 teaspoons lemon zest to the custard for a bright lift.
• Nutty crunch: Top with sliced almonds or pecans in the last 10 minutes of baking.
• Mixed berries: Substitute half the blueberries with raspberries or blackberries.
• Savory-sweet: Stir in crumbled goat cheese or ricotta for a tangy dimension.
• Gluten-free: Use a 1:1 gluten-free bread and watch the soaking time — it may absorb liquid faster.
• Vegan: Replace eggs with a blend of silken tofu and 1 tablespoon ground flaxseed per egg; use plant milk and vegan butter (results will be slightly different in texture).

FAQ – Your questions answered

Q: How long does this take to make from start to finish?
A: Active assembly takes about 10–15 minutes. Resting is 20–30 minutes (or overnight), and baking is 45–50 minutes total.

Q: Can I use frozen blueberries?
A: Yes. Use frozen in the same quantity. Do not thaw fully — fold frozen berries straight into the custard and consider tossing them in a teaspoon of flour to limit color bleed.

Q: Is it okay to assemble the casserole the night before?
A: Absolutely. Cover and refrigerate overnight, then bake the next morning (you may need an extra 5–10 minutes in the oven).

Q: My casserole was soggy — what went wrong?
A: Likely too much liquid relative to stale bread or insufficient bake time. Use slightly stale bread and ensure the center is set before removing from the oven. Uncovering for the final 15–20 minutes helps evaporate excess moisture.

Q: Can I make this dairy-free or egg-free?
A: Dairy-free is easy: swap to almond, soy, or oat milk and vegan butter. Egg-free is trickier; a tofu-based custard or commercial egg replacer can work but will change texture — expect a denser result.

Q: How do I reheat without drying it out?
A: Reheat gently covered in a 325°F oven for 10–15 minutes; cover with foil to keep moisture in. Microwaving briefly also works for single servings.

Final thoughts

Give this blueberry French toast casserole a try when you want a fuss-free, crowd-pleasing breakfast or brunch. It’s flexible, forgiving, and one of those dishes that tastes like effort but barely asks for any. If you make it, leave a note about your favorite tweaks — I’d love to hear how you customize it.

Blueberry French Toast Casserole

A quick and easy casserole combining cubed bread, a sweet custard, and fresh blueberries, perfect for brunch or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the casserole

• 1 loaf bread (French or brioche recommended) Use slightly stale bread for better soaking.
• 6 large eggs
• 2 cups milk Whole milk gives the richest result; can swap with 2%.
• 1/2 cup granulated sugar Or substitute with 1/3 cup + 2 tbsp maple syrup.
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 cups fresh blueberries Frozen berries can also be used.
• Butter For greasing the dish.
• Powdered sugar For serving, optional.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Generously butter a 9×13-inch or similar baking dish.
2. Cut the bread into 1-inch cubes and spread them evenly in the prepared dish.
3. In a large bowl, whisk the eggs, milk, sugar, vanilla, and cinnamon until smooth and well combined.
4. Pour the custard over the bread cubes, pressing lightly so the pieces begin to absorb the liquid.
5. Gently fold in the fresh blueberries, trying not to crush them.
6. Cover the dish tightly with foil and let it sit at room temperature for 20–30 minutes, or refrigerate overnight.

Baking

1. Bake covered for 30 minutes.
2. Remove the foil and continue baking for 15–20 minutes, until the center is set and the top is golden.
3. Let the casserole cool for 5–10 minutes. Dust with powdered sugar if desired and serve warm.

Notes

Best served warm with maple syrup, yogurt, or whipped cream. For storage, refrigerate leftovers for up to 3–4 days. For freezing, wrap baked slices and store for up to 2 months.