Dreamy custard-soaked bread, tangy swirls of cream cheese, and pops of juicy blueberries—this blueberry french toast casserole is full of cozy bliss. With eggs, milk, maple syrup, and just the right amount of sugar, it bakes up tender on the inside and golden on top, with a warm breakfasty aroma that makes the kitchen feel like Saturday morning even if it’s Tuesday.
Okay, so this blueberry french toast casserole is basically your brunch superhero. You cube some bread—go with stuff that’s a little stale and not sad about it—layer in cream cheese and blueberries, drown it all in a maple-vanilla egg bath, and refrigerate. Oven does the rest. Oh, and there’s a sweet-tart blueberry sauce that gets spooned on top, like a comfy jam blanket. Honestly, it works for holiday mornings, slow weekends, and even Tuesdays when you need a pick-me-up that doesn’t involve actual decisions.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Blueberry French Toast Casserole
Let’s skip the sales pitch and keep it real: this dish is unfussy, tastes great warm or cold, and makes your place smell magical.
- Make-ahead magic: Toss it together the night before, let it soak in peace, and then just bake in the morning. Coffee optional (but recommended).
- Creamy, jammy layers: You get gooey cream cheese, juicy blueberries, and golden, custardy bread in one dreamy bite.
- Feeds a hungry crew: Whether it’s brunch for six or leftovers for three days, this baby stretches generously.
- Your house will smell like heaven: Seriously, the warm vanilla-maple scent is a life-improver.
- Sauce worth spooning on everything: The blueberry topping? I could drink it. No shame.
Ingredient Notes
This casserole is sneaky in how simple it is. Just a few items (some of which you probably already have).
- Bread: Day-old, sturdy bread is ideal—think French bread or a crusty sourdough. Soft sandwich bread can work, but it’ll be softer overall.
- Cream cheese: Use full-fat for the richest flavor and creamiest pockets. Cut it into cubes and don’t worry if some are bigger than others.
- Blueberries: Fresh is lovely. But yes, frozen works—just don’t thaw them first or you’ll end up with purple-tinted bread (unless you’re into that).
- Eggs: The binder. All 12 of them. Trust the process.
- Milk: Whole milk makes everything custardy and rich. You can sub 2% if that’s what you’ve got.
- Vanilla extract: Adds warmth and a little nostalgia. Go real vanilla if possible.
- Maple syrup: For subtle sweetness with that cozy, woodsy flavor. Don’t sub fake syrup here—it’s not the same.
- White sugar & cornstarch: These team up in the sauce to make everything glossy and dessert-like, but still brunch-approved.
- Butter: Just a tablespoon in the sauce, but somehow it makes everything smoother and more finish-line worthy.
How To Make This Blueberry French Toast Casserole
It’s basically a layering, whisking, baking vibe. Totally manageable with coffee in hand and maybe fuzzy socks on.
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Prep your dish and layer the good stuff: Lightly grease a 9×13 baking dish (I just swipe a little butter in there with a napkin). Add half the cubed bread, dot it with cream cheese chunks, toss on some berries, then top with the other half of the bread. Mild Tetris skills required.
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Whip up the custard mixture: In a big bowl, whisk the eggs, milk, vanilla, and maple syrup. Try not to whip so enthusiastically that it sloshes everywhere (not that I’ve done that).
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Pour and chill: Gently pour the eggy mix over your bread layers, pressing down a bit so everything gets soaked. Cover and refrigerate overnight. This step is your future self’s best friend.
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Bake until golden and puffed: Let the casserole sit at room temperature for about 30 minutes first so it bakes evenly. Heat your oven to 350°F, then bake covered for 30 minutes. Uncover and bake another 25–30, until it’s firm in the middle and just gorgeously browned on top.
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Make the blueberry sauce: While the casserole bakes, combine sugar, cornstarch, and water in a saucepan. Let it bubble for 3–4 minutes, stirring like your life depends on it (don’t let it scorch). Then add the rest of the blueberries, lower the heat, and let them burst and get syrupy. Stir in that cheeky bit of butter at the end.
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Serve, drizzle, swoon: Spoon that warm sauce over each golden-crumbed square and do your best to pace yourself.
Storage Options
Let’s talk leftovers, because this casserole actually holds up like a champ. Once it cools, store any remaining pieces in an airtight container in the fridge. You’ll get about 3–4 days, easy.
When reheating, the microwave works fine (try 30-60 seconds), but if you’ve got the patience, a quick warm-up in the oven at 325°F revives that slightly crunchy top layer. That said, I’ve eaten it cold straight from the dish more than once. Totally acceptable. No judgment here.
Now, the question of freezing: yes, you absolutely can. Just wrap individual portions tightly in foil, then stash them in a freezer bag. They’ll last up to 2 months. When you’re ready to thaw, either leave it in the fridge overnight or go straight from frozen to oven. About 20–25 minutes at 325°F should do the trick.
Variations and Substitutions
Maybe you’re blueberry-ed out. Maybe you raided your fridge and found alternate options. Here’s where things get flexible.
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Different berries: Swap the blueberries for raspberries, blackberries, or a mix. Just keep the total berry volume about the same.
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Bread type: Brioche or challah will give you an ultra-rich texture, while sourdough adds a gentle tang and holds its shape beautifully.
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Cream cheese swap: Mascarpone works like a dream here—add a smidge of lemon zest if you’re feeling fancy.
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Nutty crunch: Sprinkle chopped pecans or slivered almonds between the layers for added texture and toastiness.
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Add lemon zest: Mix a little into the custard or sauce for brightness that plays beautifully with the berries.
What to Serve with Blueberry French Toast Casserole
This dish is already a bit of a showstopper, but you can round it out with a few cheerful extras if you’re feeling brunchy.
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Crispy bacon or sausage: Something savory and salty on the side balances the sweetness. Plus, it just smells amazing while it’s cooking alongside the casserole. Win-win.
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Plain Greek yogurt: The tanginess is a great contrast to all the maple-vanilla richness here. Serve it in a small bowl with a drizzle of honey, maybe tossed with some granola.
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Fresh fruit salad: Keep it simple—maybe melon, kiwi, and strawberries. It adds a refreshing note and color to the table.
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Coffee or cinnamon-spiced tea: Sounds dramatic, but honestly, it all just tastes better when paired with a cozy hot drink. If you’re still riding the viral wave, try these TikTok cinnamon rolls for an unforgettable lazy Sunday duo.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this blueberry french toast casserole without letting it sit overnight?
Yep, you can! If you’re short on time, let it soak for at least 30 minutes before baking. The longer it sits, the more custardy and luscious the texture, but it still works with a shorter soak. Just press the bread cubes down to help them absorb all the liquid faster.
Can I use frozen blueberries instead of fresh ones?
Totally. No need to thaw them either. In fact, keeping them frozen helps prevent the entire thing from turning an alien shade of purple. Just toss them in from the freezer and proceed like normal. They burst beautifully when baked.
What kind of bread works best here?
Something sturdy! Think day-old French bread, sourdough, challah, or brioche. You want bread that’ll hold up under the custard and not turn to mush. Avoid super soft sandwich bread unless you’re into more of a pudding consistency (which is admittedly still tasty).
Can I prepare and freeze this before baking?
Yep, with a small caveat. You can assemble the casserole, wrap it tightly, and freeze it unbaked. Just be sure it’s in a freezer-safe dish. When ready to bake, thaw it in the fridge overnight, then let it come to room temperature before baking like usual. That way it bakes evenly and still gets all puffy and golden.
Blueberry French Toast Casserole
Ingredients
Casserole
- 1 loaf (400–450 g) day-old French bread or sourdough about 14–16 ounces; cut into 1-inch cubes
- 8 oz (225 g) cream cheese full-fat, cut into cubes
- 2 cups (300 g) blueberries, divided fresh or frozen; 1 cup for casserole, 1 cup for sauce
- 12 large eggs
- 2 cups (480 ml) whole milk or 2%
- 1 tbsp (15 ml) vanilla extract
- 1/3 cup (80 ml) pure maple syrup
Blueberry Sauce
- 1 cup (150 g) blueberries, divided remaining from above
- 1/2 cup (100 g) white granulated sugar
- 1 tbsp (8 g) cornstarch
- 3/4 cup (180 ml) water
- 1 tbsp (14 g) unsalted butter
Equipment
- 9x13 inch Baking Dish
- Mixing bowls
- Whisk
- Saucepan
Instructions
- Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
- Arrange half of the cubed bread in the prepared dish. Scatter the cream cheese cubes evenly over the bread, dot with 1 cup of blueberries, then top with the remaining bread cubes.
- In a large bowl, whisk together eggs, milk, vanilla extract, and maple syrup until well combined.
- Pour the egg mixture evenly over the layered bread, pressing down gently to help the bread absorb the liquid. Cover and refrigerate overnight, or for at least 6–8 hours.
- When ready to bake, let the casserole sit at room temperature for 30 minutes. Preheat oven to 350°F (175°C).
- Cover with foil and bake for 30 minutes. Remove foil and continue baking for 25–30 minutes, or until puffed and golden brown on top, and the center is set.
- While casserole bakes, make the blueberry sauce: In a small saucepan, combine sugar and cornstarch. Whisk in water and bring to a boil over medium heat, stirring constantly. Add remaining 1 cup of blueberries, reduce heat, and simmer until berries burst and sauce thickens, about 3–5 minutes. Stir in butter until melted.
- Spoon warm blueberry sauce over baked casserole and serve.
