Blueberry French Toast Casserole
Dreamy custard-soaked bread, tangy swirls of cream cheese, and juicy blueberries come together in this make-ahead blueberry French toast casserole. Baked until golden and served with a homemade blueberry sauce, it’s perfect for brunch, holiday mornings, or any time you want cozy breakfast vibes with minimal morning effort.
8
servings
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.
Notes
You can make this casserole up to 24 hours ahead and bake when ready. Store leftovers in the fridge for up to 4 days, or freeze individual slices for up to 2 months—thaw before reheating. You can swap blueberries with other berries, use brioche or challah for a richer result, stir in lemon zest, or sprinkle nuts between layers for crunch. Frozen blueberries work fine—just add them straight from the freezer.
Nutrition
Calories: 370kcal | Carbohydrates: 48g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 225mg | Sodium: 350mg | Potassium: 167mg | Fiber: 2g | Sugar: 25g | Vitamin A: 600IU | Vitamin C: 6mg | Calcium: 180mg | Iron: 3mg