Blueberry French Toast Casserole is a sweet and comforting breakfast treat that feels like a warm hug on a plate. It’s made with layers of soft bread soaked in a rich custard, bursting with juicy blueberries throughout. The top gets beautifully golden and slightly crispy, giving a nice contrast to the tender inside.
I love making this casserole for relaxed weekend mornings when I have a little extra time to enjoy cooking and eating. One of my favorite things is how the blueberries add a fresh, fruity pop in every bite, making it feel special without any extra effort. It’s great to prepare the night before, so all you have to do is pop it in the oven when you wake up.
Serving this with a drizzle of maple syrup and a dusting of powdered sugar takes it to another level, and it’s perfect for sharing with family or friends. I always find that this dish brings everyone together around the table, filling the room with the smell of cinnamon and blueberries, which is one of my favorite ways to start the day.
Key Ingredients & Substitutions
Challah or Brioche Bread: These breads are soft and slightly sweet, soaking up the custard nicely. If you can’t find them, use thick-cut white bread or even cinnamon swirl bread for extra flavor.
Blueberries: Fresh blueberries give juicy bursts in every bite. Frozen blueberries work too, but toss them in a little flour first to keep them from sinking and coloring the custard too much.
Cream Cheese: Adds a lovely tang and creamy texture. If you want a lighter option, try mascarpone or ricotta cheese instead. It’s a great way to mix up the flavors!
Eggs and Dairy: The eggs, milk, and cream create the custard that soaks the bread. You can substitute half-and-half for the milk and cream to simplify. For dairy-free, try almond or oat milk with a flax egg.
Sugars & Vanilla: Brown and granulated sugar sweeten the dish and add richness. Vanilla enhances the aroma. You can reduce sugar slightly or swap brown sugar for coconut sugar if preferred.
How Do You Get the Bread Perfectly Soaked Without Getting Soggy?
Soaking is key in a French Toast Casserole. Here’s how to nail it:
- Cut the bread into cubes a day before or a few hours ahead to let it dry out slightly. This helps it absorb custard better without falling apart.
- After layering bread, blueberries, and cream cheese, pour the custard mixture evenly over the top.
- Press down gently on the bread to push it into the custard, ensuring it soaks all the way through.
- Cover and refrigerate for at least 2 hours or overnight so the custard fully absorbs.
- Before baking, let the casserole come to room temperature for about 20 minutes—this helps it bake evenly.
Taking these steps means your casserole will be creamy inside, with a nicely set custard and a golden top, not soggy or dry.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it evenly fits the layers of bread and makes serving easy.
- Mixing bowls – for whisking the custard mixture; a large one makes blending easier.
- Whisk – helps combine the eggs, milk, sugar, and vanilla smoothly.
- Sharp knife and cutting board – to cube the bread and cut cream cheese into small pieces.
- Foil – covers the casserole while it’s chilling, trapping the moisture so the bread soaks up the custard evenly.
- Measuring cups and spoons – for accurately adding ingredients like sugar and vanilla.
Flavor Variations & Add-Ins
- Switch up the fruit: Use strawberries, raspberries, or a mix of berries for a different fruity burst.
- Add nuts: Chopped pecans or walnuts sprinkled on top give a nice crunch.
- Spice it up: Add a pinch of nutmeg or allspice to the custard for extra warmth and aroma.
- Make it decadent: Mix in chocolate chips or caramel bits with the blueberries for richer flavor.
Blueberry French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf of challah or brioche bread, cut into 1-inch cubes (about 8 cups)
- 2 cups fresh blueberries (plus extra for topping)
- 8 oz cream cheese, cut into small cubes
Custard Mixture:
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- Pinch of salt
For Cooking & Serving:
- Butter or non-stick cooking spray, for greasing the baking dish
- Maple syrup, for serving
- Whipped cream or vanilla yogurt (optional, for topping)
- Fresh mint leaves (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including cubing the bread and mixing the custard. Plan to chill the casserole for at least 2 hours or overnight to let it soak up the custard fully. Baking time is around 45-55 minutes. Overall, it’s best to prepare it ahead for an easy morning bake!
Step-by-Step Instructions:
1. Prepare the Baking Dish and Layers:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish using butter or non-stick spray. Spread half of the bread cubes evenly into the dish. Scatter half the blueberries over the bread, then dot half the cream cheese cubes on top. Repeat with the remaining bread, blueberries, and cream cheese for two layers.
2. Mix the Custard:
In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and a pinch of salt until everything is well combined and smooth.
3. Soak the Bread:
Pour the custard mixture evenly over the layered bread, blueberries, and cream cheese. Press down gently to help the bread absorb the liquid. Cover the dish tightly with foil and refrigerate for at least 2 hours or overnight for best results.
4. Bake the Casserole:
When you’re ready to bake, remove the casserole from the fridge and let it stand at room temperature for about 20 minutes. Take off the foil and bake uncovered for 45-55 minutes, or until the top is golden and the custard sets (you can check by inserting a knife in the center—it should come out clean).
5. Serve and Enjoy:
Let the casserole cool for a few minutes before slicing. Serve each piece topped with extra fresh blueberries, a dollop of whipped cream or vanilla yogurt if you like, and a drizzle of maple syrup. Garnish with fresh mint leaves if you want a lovely touch.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, frozen blueberries work well! Just toss them in a little flour before adding to the casserole to prevent them from sinking and bleeding too much into the custard.
How Long Can I Refrigerate the Casserole Before Baking?
You can refrigerate the casserole for up to 24 hours. In fact, soaking it overnight helps the bread absorb the custard fully, resulting in a creamier texture.
Can I Make This Recipe Dairy-Free?
Absolutely! Swap the whole milk and heavy cream with your favorite plant-based milk like almond, oat, or soy. Use dairy-free cream cheese and butter substitutes to keep it fully dairy-free.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the oven or microwave until warmed through.
