Blueberry French Toast Casserole: A Sweet, Custardy Breakfast Dream
There’s something magical about waking up to the scent of warm blueberries, cinnamon, and buttery baked bread wafting through the house. This Blueberry French Toast Casserole is my go-to recipe for lazy weekend brunches, holiday mornings, or whenever I want to treat my family (or myself!) to something indulgent yet comforting.
The first time I made this dish, it was for a sleepy-eyed crowd of friends after a late-night gathering. I wanted something effortless yet impressive—something that would bake while we sipped coffee and reminisced. The result? A golden, custardy casserole with juicy bursts of blueberry and a crunchy, nutty streusel topping. One bite in, and my friend’s notoriously picky teenager—who usually survives on cereal—declared it “the best breakfast ever.” That’s when I knew this recipe was a keeper.
Why You’ll Love This Blueberry French Toast Casserole
Effortless elegance – Perfect for feeding a crowd without last-minute flipping or fuss.
Make-ahead magic – Assemble it the night before, then bake while you sip your morning coffee.
Irresistible textures – Creamy custard-soaked bread, juicy blueberries, and a crispy cinnamon-pecan topping.
Versatile & crowd-pleasing – Equally at home on a holiday table or a cozy Sunday morning.
Freezer-friendly – Leftovers (if you have any!) reheat beautifully for quick breakfasts all week.
What Makes It Special
French bread – Sturdy enough to soak up the custard without turning mushy. (Brioche or challah work too for extra richness!)
Fresh or frozen blueberries – Bursting with sweet-tart flavor in every bite.
Warm spices – Cinnamon and nutmeg add cozy depth.
Buttery streusel topping – A crunchy, caramelized contrast to the tender custard beneath.
Pecans – Toasted and nutty, adding the perfect crunch.
Making It Happen
Start by greasing a 9×13-inch baking dish—this ensures your casserole slides out beautifully. Cube a loaf of French bread into 1-inch pieces (stale bread works even better!) and scatter them in the dish. Nestle plump blueberries between the bread cubes, letting them peek through like little jewels.
In a bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon, and nutmeg until smooth and fragrant. Pour this luscious custard over the bread, pressing gently to help it soak in. Cover and let it rest in the fridge for at least 3 hours (or overnight) so the bread drinks up every drop.
When you’re ready to bake, preheat the oven and whip up the streusel: rub cold butter into brown sugar, flour, and cinnamon until crumbly, then mix in chopped pecans. Sprinkle this over the casserole, and watch it transform into a golden, crispy crown as it bakes.
You Must Know
✔ Use slightly stale bread – Fresh bread can turn soggy, while day-old soaks up custard better.
✔ Don’t skip the soak – Letting it rest ensures every bite is custardy, not dry.
✔ Frozen blueberries? No problem! Just toss them in frozen to prevent excess bleeding.
✔ Check for doneness – The center should be set, and the edges golden. A knife should come out clean.
✔ Let it rest – Allow 10 minutes before slicing for cleaner cuts.
Serving Ideas
Dust with powdered sugar for a snowy finish.
Drizzle with maple syrup or warm blueberry compote.
Pair with crispy bacon or sausage for a sweet-savory balance.
Coffee or vanilla latte – The perfect sip alongside.
Make It Different
Dairy-free? Swap milk for almond or oat milk, and use vegan butter.
Nut-free? Skip pecans or swap with toasted oats.
Extra decadent? Add a layer of cream cheese cubes before baking.
Seasonal twist? Try raspberries, peaches, or apples instead of blueberries.
Storage & Reheating Tips
Fridge: Keep leftovers in an airtight container for 3–4 days.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.
Reheat: Warm in a 350°F oven (10–15 mins) or microwave individual portions.
Casserole Success Tips
Even bread cubes – Uniform pieces ensure even soaking.
Press bread down – Helps it absorb custard fully.
Cover while baking if browning too fast – Foil prevents over-crisping.
Room temp ingredients – Eggs and milk mix smoother when not cold.
Frequently Asked Questions
Can I use a different bread?
Absolutely! Brioche, challah, or croissants add extra richness.
Can I make this the night before?
Yes! Assemble, refrigerate overnight, and bake in the morning.
Do I have to use nuts?
Nope—omit them or swap with seeds or granola for crunch.
Can I use frozen blueberries?
Yes, but they may bleed more into the custard (still delicious!).
How do I prevent sogginess?
Let the bread soak fully, and don’t overbake—stick to the recommended time.
Blueberry French Toast Casserole Recipe
Prep Time: 15 mins (+3 hours soak)
Cook Time: 50–55 mins
Total Time: 4 hours 10 mins
Category: Breakfast/Brunch
Difficulty: Easy
Cuisine: American
Yield: 8–10 servings
Ingredients
For the casserole:
1 loaf French bread (10 cups cubed)
1 ½ cups fresh or frozen blueberries
8 large eggs
2 ¼ cups whole milk
1 tsp cinnamon
½ tsp ground nutmeg
¾ cup packed brown sugar
1 tbsp vanilla
For the topping:
⅓ cup brown sugar
⅓ cup all-purpose flour
1 tsp cinnamon
6 tbsp cold butter, cubed
½ cup chopped pecans
Instructions
Prep: Grease a 9×13-inch baking dish. Cube bread and spread in dish. Top with blueberries.
Custard: Whisk eggs, milk, cinnamon, nutmeg, brown sugar, and vanilla. Pour over bread, pressing gently. Cover, refrigerate 3+ hours.
Bake: Preheat oven to 350°F. Make topping: mix brown sugar, flour, cinnamon, and butter until crumbly. Stir in pecans. Sprinkle over casserole.
Bake 50–55 mins until golden and set. Cool 10 mins, then dust with powdered sugar.
Notes
Stale bread absorbs better.
Freeze leftovers for easy future breakfasts.
