Blueberry French Toast Casserole

Blueberry French Toast Casserole is an easy, overnight, utterly delicious recipe, perfect for an extra special breakfast or brunch!

This Blueberry French Toast Casserole is a low-maintenance, high-reward recipe that will keep your celebratory mornings stress free! It’s outrageously easy to throw together in minutes, 100% make ahead friendly and is downright swoon worthy. This recipe is made with layers of buttery chunks of brioche and juicy blueberries enveloped in a sweet, lemon kissed cream cheese custard then topped with an intoxicating sweet and tangy blueberry sauce. It’s creamy, soft and fluffy inside, lightly golden and crisp on top, with a crescendo of bright pops of bursting blueberries in every bite. Serve this French toast casserole up for breakfast or brunch (hello Easter!) for a new recipe tradition your family will treasure forever.

We love overnight French toast casseroles at our house.  They’re perfect for stress-free mornings whether for birthdays, holidays or just a special Sunday breakfast with the fam.  Along with this Blueberry French Toast Casserole, don’t miss these favorites:  cinnamon roll French toast casserole, croissant berry breakfast casserole,  pecan praline French toast bake, dulce de leche French toast casserole, and crème brûlée French toast.

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How to make French Toast Casserole Video

 

WHAT BREAD IS BEST FOR french toast casserole?

French toast casserole should be fluffy, soft, creamy and custardy, but not soggy. To achieve this texture, technically you can use any somewhat stale, thick bread, but for the best flavor and texture, you have two choices: brioche and challah, although French bread can also work.  Of these options, brioche gets the most stars and is what I used in this recipe. Here’s the breakdown:

• Brioche: Is a classic French bread that bakes up golden, soft, and pillowy with a sweet, buttery flavor. It’s ideal for French toast because it’s extravagantly rich, eggy and buttery, known as a Viennoiserie, which just means it’s made from a leavened yeast dough, like a croissant.  These factors result in an extra soft, fluffy bread that soak up the custard with enough structure so it doesn’t fall apart.  Brioche can usually be found by the loaf in the bakery section of the grocery store or in pre-sliced loaves in the bread aisle.
• Challah: Is the second-best option for French toast casserole. It’s a Kosher loaf of braided bread made of eggs, water, flour, yeast and salt.  Challah makes fantastic French toast because it’s loaded with more eggs and butter than your average bread and soaks up the egg mixture very well while maintaining its structure.  The reason it’s the second choice for French toast is it’s not as sweet and also a little denser and drier, still good, just not as good as brioche. Challah will be located in the bakery section of your grocery store. 
• French bread:  A long, wide French Loaf, not to be confused with a thin, long French baguette, is an okay option for French toast casserole, but is missing the buttery sweet flavor and fluffiness of brioche and will be denser and chewier when baked. French bread is hard and crusty on the outside which gives it structure with a light and soft crumb which adeptly soaks up the egg mixture.  Because French bread is denser than brioche, you’ll want to soak it for a little longer in the egg mixture so it has time to really soak up the mixture. 
• Gluten free bread:  You can make gluten free French toast casserole by using gluten free bread.  Whole Foods carries Canyon Bakehouse Gluten-Free Bread in the frozen section (thaw first) or on Amazon here.  I have also heard good things about Udi’s Gluten Free Bread.

BREADS TO AVOID

• Bread that is too stale:  You want bread that is dried out and slightly stale but still soft in the middle. If it’s too hard or crunchy to the point it crumbles if crushed, it will disintegrate into breadcrumbs when baked.
• Very crusty bread or heavy breads:  Examples include artisan breads, rye bread, pumpernickel, etc. These breads will not become soft and custardy.
• Savory breads:  These breads often don’t have the right texture for French toast casserole and you’ll end up with an odd, off-putting flavor combination.

Ingredients for French Toast Casserole

The ingredients for this recipe are easy to find and easy to keep stocked so can always be armed with a breakfast everyone will be jumping out of bed for.  To make this Blueberry French Toast Casserole, you will need: 

• Bread:  Use a one-pound loaf of brioche or challah for this recipe.  Most loaves you pick up at the grocery store will be 1-pound, but you may want to weigh it at the store. Slice the bread into 1-inch cubes.  If your store only carries sliced brioche found in the bread section verses the bakery, then the sliced side will be a little thinner, but that’s okay (pictured).  You’ll want the bread to be somewhat stale, so you can either slice it and leave it out overnight or briefly toast it in the oven (instructions included).
• Blueberries:  You will need 12 ounces blueberries which is 2 6-ounce half pints. Don’t worry too much if it’s a little more or a little less.  You will need additional blueberries (18 ounces more) if you choose to also make the optional blueberry sauce.

Can I use frozen blueberries?  Yes, you can make French toast casserole with fresh or frozen blueberries. If using frozen, don’t thaw them first, just brush off any excess ice.  Adding them frozen helps preserve their structure and prevents them from coloring the casserole too much.

• Eggs:  Are used as a binder to firm up the liquid ingredients and “glue” the casserole together.  Use large eggs at room temperature.  This will help them mix more easily with the cream cheese.
• Half and half:  Half and half is preferred over milk for a richer, creamier casserole and eliminates the risk of a runny one.  You may use half heavy cream and half milk to make your own half and half.

Can I use milk instead of half and half? Yes, you may use whole milk but reduce the amount to 1 ¾ cups because milk is thinner. The casserole won’t taste as rich and creamy but still tasty. Don’t use less than whole milk because you run the risk of a soggy or runny casserole.

• Granulated sugar:  Sweetens the cream cheese and allows the lemon flavor to shine.
• Lemon juice and lemon zest:  Brightens the custard with a subtle fresh pop of citrus – please don’t skip or the custard tastes flat.  
• Vanilla extract:  Use quality extract for the best flavor. 
  

WHY IS MY FRENCH TOAST CASSEROLE SOGGY?

The key to French toast casserole that is never soggy is to use day old bread that’s beginning to become stale/crispy on the outside but is still soft in the center.

Stale bread gives the bread cubes structure so they have the capacity to soak up the egg mixture without becoming soggy. Soft, fresh bread, on the other hand, soaks up too much of the custard and becomes soggy quickly.

To avoid soggy French toast casserole, you have two options:

• Use day-old bread:  Slice the bread into 1-inch cubes and leave it on the counter overnight or a couple days.
• Toast fresh bread:  Line fresh cubed bread on a large baking sheet or two half sheets and toast at 350 degrees F for about 10 minutes.  You want the bread to be dried out but still have a little give so it’s not rock hard or crispy all the way through.

HOW TO MAKE french toast CASSEROLE

Are you ready to see just how easy it is to make this lazy yet lavish Blueberry French Toast Casserole?   It can be divided into four steps:  1) Make the custard, 2) Assemble the Casserole, 3) Bake the Casserole, 4) Make the blueberry sauce if using.  

Now, all you have to do is follow the easy recipe for a relaxed, stress free and delicious breakfast!  With one bite, everyone in your household will be swooning over it!  Let’s take a closer look at how to make this French toast casserole (full recipe measurements in the recipe card at the bottom of the post):

• Step 1:  Make cream cheese custard.  Beat cream cheese, sugar, eggs, half and half, lemon juice, lemon zest and vanilla extract in a mixing bowl with a hand mixer until smooth.

• Step 2:  Assemble casserole.  Layer a lightly greased 9×13 baking dish with half of the bread, berries and custard, then repeat.

• Step 3: Refrigerate overnight.  Cover the French toast casserole tightly with foil and refrigerate for at least three hours or best if overnight so the bread can drink up the custard. I have tips few sections below if you need to make it immediately.
• Step 4: Bake. The next relaxed, stress-free morning, bake for about 45-55 minutes or until the custard is set.  
• Step 5: Blueberry sauce.  The blueberry sauce is optional but I highly recommended. While the casserole is baking, make the blueberry syrup by simmering orange juice, lemon juice, sugar, and cornstarch in a medium saucepan until thickened, about 5 minutes.  Add the blueberries and continue to simmer for an additional 5 minutes or until a few berries have burst but most are still whole. Stir in vanilla.

• Step 6:  Serve.  Dish up the French toast casserole and crown with the lavish blueberry sauce.  Dig in!

Cooking Tips for the Best French Toast Casserole Recipe

This French Toast Casserole recipe is pretty straightforward, but here are some tips and tricks to make it a foolproof success:

• Prepare your baking dish:  Don’t forget to lightly grease your 9×13-inch baking dish with nonstick cooking spray otherwise your casserole will stick.
• Use the right bread:  This isn’t the time for your favorite sandwich bread.  You need thick, sturdy day old or stale bread such as brioche, challah or French bread otherwise your you’ll end up with soggy or disintegrating casserole. 
• Use room temperature ingredients: Use room temperature cream cheese, eggs and half and half, otherwise the cream cheese will seize and not mix well. If you do end up with some white flecks of cream cheese, it’s okay, it will melt when the French toast casserole bakes.
• Use soft cream cheese:  To that end, make sure you cream cheese is very soft. This is one time it’s okay to gently microwave your cream cheese, just make sure not to scorch it! 
• Be flexible with baking times:  Baking variables such material of your casserole dish, actual oven temperature, custard temperature, bread type, size and staleness, etc. all affect the overall baking time, so pay attention and be flexible.  If you want the chunks of bread on the top to be browner and crunchier, then bake uncovered for longer.
• Let the casserole rest overnight:  You can get by with letting the casserole rest for less time, but it really is best if allowed to rest overnight – the bread is much more flavorful through and though with the perfect pillowy soft consistency. Less soaking also means a crispier top.
• Half batch:  This recipe makes a hearty 9×13 casserole but it can easily be halved.  Use the sliding scale that appears when you click on serving size in the recipe card to adjust the servings.  Bake the casserole in an 8×8-inch baking pan for around 30-35 minutes.

TOPPINGS FOR FRENCH TOAST CASSEROLE

We love this French toast casserole bathed in blueberry sauce but it can also be served with:

• Maple syrup
• Strawberry sauce
• Any store-bought berry syrup like boysenberry
• Fresh fruit such as strawberries, raspberries, bananas, etc.
• Whipped cream
• Powdered Sugar

French toast casserole recipe variation

There are countless ways to mix up this French toast casserole recipe.  Here are just a few ideas:

• Other breads to try:  This recipe will also work with Texas toast, cinnamon swirl bread, cinnamon raisin bread, or croissants.  These breads aren’t as sturdy as brioche and challah, so you’ll want to toast the cubes longer so they are crispier like croutons.  
• Other berries to try: Swap the blueberries for strawberries for strawberry cheesecake French toast, or swap in raspberries, blackberries or sweetened and dried cranberries (Craisins).  You can also use dried apricots or raisins.
• Banana Nut: Substitute chopped banana for the blueberries (or use half and half), and add 1 teaspoon cinnamon to the custard and sprinkle a cup of chopped pecans in with the layers of bananas.
• Other flavors to try:  This recipe is bright and lemony for spring, but you are welcome to mix up the flavor profile. You can omit the lemon and go more maple/cinnamon by swapping half of the sugar in the custard with pure maple syrup and adding cinnamon.  You can also swap the lemon for orange juice and orange extract and add a splash of almond extract.
• Add a lemon glaze:  Instead of the blueberry sauce, you can top the casserole with a lemon glaze like I do in my Croissant Breakfast Casserole.  Reduce the cream cheese in the custard to 14 ounces and use the leftover 2 ounces in the glaze. Beat it together with 1 cup sifted powdered sugar, 1 ½ tablespoons lemon juice and 1 1/2 teaspoons vanilla extract and drizzle over the baked casserole.
• The simplest topping:  Sprinkle the casserole with powdered sugar and serve with maple syrup.
• Add a streusel:  I love streusels on French toast casserole!  Use my perfect streusel from my Cinnamon Roll Casserole and make sure to prepare it first so it has time to chill in the refrigerator. To make, whisk together 1 ½ cups chopped pecans, 3/4 cup flour, 2/3 cup packed light brown sugar, 1 teaspoon cinnamon and a pinch of salt in a large bowl until evenly combined. Pour in 5 tablespoons unsalted melted butter and ½ teaspoon vanilla extract and stir with a spatula to combine, breaking up any large pieces. Cover and transfer to the refrigerator while you prepare the casserole.  Top the casserole with the streusel right before baking.

WHAT TO SERVE WITH french toast CASSEROLE?

This Blueberry French Toast Casserole has the fruit and sweet breakfast portion covered so here are some savory options to flush out the feast:

• Protein: bacon, breakfast sausage, ham (leftover Easter ham is perfect!), etc.
• Eggs: scrambled, fried, over-easy, hard-boiled, soft-boiled, poached, deviled, or as eggs benedict, an omelette or baked egg muffins.
• Skillets:  bacon and egg hash, corned beef hash, frittata, chilaquiles, etc.
• Bakes:  quiche, sausage breakfast casserole, eggs benedict casserole, ham and cheese breakfast enchiladas

Can I make this French toast casserole ahead of time?

Yes, please do! This French toast casserole is meant to be assembled 100% ahead of time, refrigerated overnight then baked the next morning.  The blueberry syrup can be made days in advance (keeps for a total of 7 days) and stored in an airtight container in the refrigerator.  Gently reheat the syrup on the stove before using, adding a couple tablespoons of water if need to thin.

CAN YOU MAKE FRENCH TOAST CASSEROLE WITHOUT SITTING OVERNIGHT?

There is a reason most French toast casseroles call for sitting overnight – it gives the custard time to permeate and really soak into the bread.  This results in sublime flavor and texture through and through.  So, for best results, plan on OVERNIGHT French toast casserole preparation.

You can still make this recipe without letting it rest overnight, but adjust your expectations as the casserole won’t be as fluffy or flavorful as the custard won’t have as much time to soak in. The top layer of bread may even turn out hard or crispy because it hasn’t had the time to soak up a lot of egg mixture.  

To make and bake casserole immediately:

• Use a softer bread, one that isn’t as stale or toasted.
• Instead of pouring the custard over the bread cubes in the casserole dish, which won’t saturate the top bread as well, mix all the bread cubes and the custard together in a bowl first to fully saturate all the cubes. When ready to bake, transfer to the casserole dish with blueberries layered in between two layers.
• Let the saturated cubes rest on the counter for 30-60 minutes before assembling, then bake per recipe instructions.  You can also let the casserole soak in the refrigerator for just what you have time for, whether that’s one hour or three.

How to store and reheat French toast casserole

This French Toast Casserole stores and reheats beautifully:

• To store:  Tightly cover leftover casserole or transfer to an airtight container; store in the refrigerator for up to 5 days. 
• To reheat:  Reheat individual servings in the microwave for 30 seconds or so or reheat covered in the oven at 350 degrees F for 10-15 minutes or until warmed through.
• To freeze after baking:   Allow the casserole to cool completely. Tightly wrap in plastic wrap a couple times followed by foil.  Freeze for up to 2 months.  When ready to enjoy, thaw the casserole in the refrigerator overnight.  Reheat per above methods.

French Toast Casserole Faqs