This Blueberry French Toast Casserole has the perfect mix of sweet cinnamon and juicy blueberry all wrapped in a creamy custard that is amazingly delicious with every bite.
Why You Should Make Blueberry French Toast Casserole
I am not going to lie… this is the best French toast casserole I have tried. It has the perfect mix of ingredients and the flavors of cinnamon, blueberry and a hint of almond that will explode in your month with your first bite. French toast is a staple in our family, definitely a top morning request. I love that the recipe is flexible enough that I can make it ahead of time, especially if I have friends coming over for a brunch. If you have 10 minutes you can make it quite spur of the moment as well.
Ingredients for Blueberry French Toast Casserole
- Bread: You really want to use a bread that is a bit more hardy for a breakfast casserole. My preference is a sourdough, french bread, brioche or challah. These all make a thicky, fluffy french toast casserole.
- Eggs: Large eggs.
- Milk: You can use any type of milk you prefer – if you use a sweetened milk, then you can probably reduce the honey.
- Honey: Gives a delightful sweetness and adds a creaminess to the custard.
- Vanilla and Almond Extract: The perfect balance of extracts that really enhance the flavors without overpowering.
- Cinnamon: Don’t be shy – ground cinnamon makes this french toast casserole amazing.
- Blueberries: I like fresh blueberries for this recipe, but frozen work well also if fresh are out of season.
How to Make Blueberry French Toast Casserole
I said 10 minutes of prep and I’m not kidding, take a look.
- You cut up the bread slices into cubes or about 6 cups worth.
- In a mixing bowl you combine all the ingredients except the blueberries and whisk well.
- Spray a 9×13 baking dish with cooking spray and fill it with the bread cubes. Pour the liquid mixture over the bread and toss (like a salad!).
- You can either let it sit for 30 minutes before popping it into the oven @ 350 for 40-45 minutes or you can let it sit overnight and cook it in the morning. This recipe can feed up to 10 people!
Breakfast for Dinner
Our family could eat it any time of the day, and it’s fairly common to find us eating some kind of breakfast recipe for our dinners, especially when we are so busy on week night with our kids. Sometimes we get off track with our breakfast choices but not with this recipe. It is simple to throw together and it is beyond delicious and filling.
If you are bored with the standard French Toast recipes out there then this Blueberry French toast casserole is the way to go. You will be trying to fit the next bite into your mouth before you’re finished with the first. Before my kids dig into this deliciousness they like to add some pure maple syrup and a little powdered sugar dusted on the top. If you happen to have extra blueberries – check out some of our other yummy Blueberry Breakfast recipes!
Why is My French Toast Casserole Soggy?
If you have experienced a soggy breakfast casserole, it is almost enough to turn you off from eating it altogether! There are a few reasons this might be happening:
- Too much egg mixture. The right bread to egg mixture is important so that it can soak it up, but not too much and cook through within the bake time.
- Not baking long enough. This casserole really needs close to an hour to bake all the way through. If you turn the temp up, you might get a burned top and a soggy middle, and so you just need to be patient.
- Too fresh bread. When you are making a breakfast casserole with bread, it is kind of like stuffing. If you use really fresh bread, it will soak up the egg mixture really quickly and become soggy instantly. It is best if you use day old bread, or let it sit out for a bit before pouring your egg mixture on it.
What is the Best Bread to Use for French Toast Casserole?
The best choices for french toast casserole are sourdough bread, a day old french bread, brioche or challah. These are all thick hearty breads that will hold up when covered with a custard.
Favorite Breakfast Casserole Recipes
- 1 loaf sourdough or french bread
- 8 large eggs
- 1 1/2 cups milk
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons cinnamon
- 2 cups fresh blueberries
Cut bread slices into cubes (enough for 6 heaping cups).
In a large mixing bowl, combine the eggs, milk, honey, vanilla, almond extract, and cinnamon. Whisk well.
Spray a 9X13 baking dish with cooking spray and fill it with the bread. Pour the egg mixture over top, and toss to ensure all the bread is moistened. Sprinkle blueberries throughout. Allow to set for at least 30 minutes, but you can also cover and put in your fridge overnight.
When you are ready to bake, preheat your oven to 350°F Bake at 350°F for 50-60 minutes or until all the liquid is absorbed and the bread is golden.
Allow to cool for 5-10 minutes before serving.
Serving: 1cup | Calories: 187kcal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 261mg | Potassium: 161mg | Fiber: 2g | Sugar: 12g | Vitamin A: 257IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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