Blueberry French Toast Casserole is a wonderful blend of soft, custardy bread layers paired with juicy blueberries that burst with every bite. It’s a cozy dish where cinnamon and vanilla mingle with the sweet berries, making it perfect for a relaxed weekend breakfast or brunch. The top gets a little crispy and golden, adding a nice texture contrast to the tender inside.
I love making this casserole the night before and letting it soak up all those flavors while I sleep—then waking up to a house that smells warm and inviting. It feels like a treat, but it’s super easy to put together, which makes it one of my favorite ways to feed a few hungry people without fuss. Plus, the blueberries add a fresh pop of flavor that keeps it from feeling too heavy.
Serving it up with a drizzle of maple syrup or a dusting of powdered sugar always gets smiles, and I sometimes add a little whipped cream for that extra bit of fun. It’s a dish that brings everyone to the table, and I find it’s especially great for sharing stories and slowing down on a special morning.
Key Ingredients & Substitutions
French bread: This gives the casserole a nice structure and absorbs the custard well. If you prefer, you can use brioche or challah for a richer, softer base.
Blueberries: Fresh blueberries work best for bursts of flavor. Frozen is fine too—just don’t thaw them before adding to avoid extra moisture.
Cream cheese: Adds lovely creaminess and tang. You could swap it for mascarpone or ricotta for a slightly different texture and flavor.
Eggs and dairy: Whole milk and heavy cream make the custard rich. For a lighter version, try using half-and-half or a mix of milk and yogurt.
Vanilla and cinnamon: These provide warm flavor. Feel free to experiment with nutmeg or orange zest for a twist.
How Do You Get the Custard Soaked Perfectly Into the Bread?
Soaking the bread in the egg mixture is key for creamy, soft French toast casserole inside with a golden crust outside.
- Use sturdy bread cubes to hold up without turning mushy.
- Pour the custard evenly over the bread layers and gently press down to help absorption.
- Cover and refrigerate for at least 4 hours, preferably overnight. This rest time lets the bread soak up all the flavors and moisture.
- Don’t skip brushing melted butter on top before baking—it helps with browning and gives a lovely crust.
- Bake covered initially to set the custard and uncover later to crisp the top without drying the inside.
Equipment You’ll Need
- 9×13-inch baking dish – I find it perfect for fitting all the layers and easy to bake evenly.
- Mixing bowls – useful for whisking the custard ingredients and preparing layers.
- Whisk or fork – helps in blending the eggs, dairy, and spices smoothly.
- Measuring cups and spoons – essential for getting the right amounts of ingredients.
- Aluminum foil – covers the dish during refrigeration and part of baking to keep everything moist.
- Basting brush or spoon – I like this for spreading melted butter on top before baking.
Flavor Variations & Add-Ins
- Swap blueberries for sliced strawberries, raspberries, or a mix for different fruity flavors.
- Add a splash of orange or lemon zest to brighten the custard’s flavor.
- Mix in chopped nuts like walnuts or pecans for crunch and extra flavor.
- Replace cream cheese with ricotta or mascarpone for a different creamy texture.
Blueberry French Toast Casserole
Ingredients You’ll Need:
- 1 loaf of French bread, cut into 1-inch cubes (about 8 cups)
- 2 cups fresh or frozen blueberries
- 8 oz cream cheese, cubed
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Maple syrup for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and at least 4 hours to chill (overnight is best). Baking will take approximately 55 to 60 minutes. So, plan ahead to let it soak and become nice and custardy before baking.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Layers:
Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Spread half of the bread cubes evenly in the dish. Sprinkle half of the cubed cream cheese and half of the blueberries over the bread. Add the remaining bread cubes, then top with the rest of the cream cheese and blueberries.
2. Make the Custard Mixture:
In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, ground cinnamon, and salt until smooth and combined.
3. Combine and Soak:
Pour the custard mixture evenly over the bread, cream cheese, and blueberries. Gently press down on the layers so the bread absorbs the custard. Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours or, even better, overnight.
4. Bake the Casserole:
When ready, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and brush the top with melted butter. Bake covered with foil for 30 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the custard is set.
5. Serve:
Let the casserole cool for a few minutes. Serve warm, topped with extra fresh blueberries and a drizzle of maple syrup for a sweet finish.
Can I Use Frozen Blueberries in This Recipe?
Yes! You can use frozen blueberries straight from the freezer—no need to thaw. Just add them directly to the casserole layers. This helps prevent extra moisture from making the casserole soggy.
Can I Prepare This Casserole Ahead of Time?
Absolutely! In fact, letting it soak overnight in the fridge helps the bread absorb the custard fully, making it extra tender and flavorful the next morning.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
What Can I Use Instead of Cream Cheese?
If you want to switch it up, ricotta or mascarpone cheese are great substitutes. They add creaminess with a slightly different texture and flavor.