Blueberry French Toast Casserole is a perfect make-ahead dish for any holiday, family and friend gathering, or low-key lazy weekend brunch. Crusty bread PLUS blueberries get soaked in an egg custard, and then topped with a delicious buttery crumble. Leftovers are delish as well!
Springtime is definitely the season of brunches. There is Easter and Mother’s Day, and then ALL of the wedding shower hoopla and summer stay-cations. So many fun family and friend occasions, and so many mouths to feed. THIS French toast casserole is definitely the answer to your prayers. It tastes great, feeds a crowd, you can make it ahead of time, and leftovers are fabulous too.
Before we delve into this recipe, I want to share the pros of adding blueberries to your diet. Even though this French toast casserole includes sugar and butter (and lots of other stuff), let’s focus on the star of the show. Blueberries!
Blueberries get a superstar status in terms of health.
- Blueberries are low in calories (84 calories in one cup) and high in nutrients.
- They are high in antioxidants, protecting us from many diseases and helping in the aging process.
- This superstar berry helps to lower cholesterol and reduce blood pressure.
- They seem to benefit the brain, improving memory and delaying age-related decline.
- Blueberries help to lower blood sugar levels and improve insulin sensitivity.
- They may be useful in preventing urinary tract infections.
- These berries accelerate muscle recovery after strenuous exercise.
So in summary, blueberries totally ROCK! Add them to your diets STAT. 🙂
Ingredients needed for Blueberry French Toast Casserole:
- Crusty Bread. You will need approximately 14 cups of crusty bread, either French, sourdough, or anything else that will hold up well to an egg custard.
- Blueberries. I used 1 1/2 cups of fresh blueberries, but frozen works too.
- Dairy Products. Eggs, milk, half & half, and butter.
- Pantry Items. Vanilla, brown sugar, flour, cinnamon, nutmeg, and salt.
- Optional Toppings. Powdered sugar, maple or blueberry syrup, and/or butter!
How to make Blueberry French Toast Casserole:
- Prepare a 9×13 casserole dish with baking spray.
- Cube the bread, and spread in dish.
- Clean the blueberries, and sprinkle over the bread evenly.
- Prepare egg custard. Combine eggs, half and half, milk, vanilla, brown sugar, cinnamon, and nutmeg. Pour over the bread and blueberries.
- Prepare the crumble. Combine (using a pastry cutter or your hands) cold butter with the flour, brown sugar, cinnamon, and salt, until crumbly. Spread over the bread layer.
- Bake, uncovered, for 35-40 minutes.
To prepare this casserole ahead of time, you do the following.
- After the egg custard is poured over the bread and blueberries, cover tightly with Saran Wrap, and store in the refrigerator overnight, or for just a couple of hours.
- The following day (or when ready to eat), prepare the topping and sprinkle over top the casserole, and bake.
- Likewise, you could prepare the topping ahead of time, and store in the refrigerator as well.
Make this breakfast dish next: Migas (Mexican Breakfast Skillet)
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
- 14 cups crusty French bread or sourdough bread - cut into cubes
- 1 1/2 cup fresh or frozen blueberries
- 10 large eggs
- 2 cups half and half
- 1 cup 1% milk
- 1 Tablespoon vanilla
- 2/3 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter - cubed
- powdered sugar dusting
- pat of butter
- warm maple or blueberry syrup
Grease a 9x13 casserole dish.
Cube the crusty bread, and place in casserole dish. Sprinkle the blueberries on top of the bread. Set aside.
In a large mixing bowl, whisk the eggs, half and half, milk, vanilla, brown sugar, cinnamon, and nutmeg. Pour evenly over the the bread and blueberries.
If making this casserole the day before, cover the casserole dish tightly with Saran Wrap. Place in refrigerate overnight.
In a medium bowl, mix together the flour, brown sugar, cinnamon and salt. Add the cubed butter and use a pastry cutter (or your fingers) to combine, pressing until the mixture is crumbled.
If making this casserole the day before, place mixture in a resealable plastic bag in your refrigerator overnight. (Continue with the following step in the morning.)
Pour topping mixture evenly over the casserole right before baking. Bake at 350 degrees for approximately 35-40 minutes.
Serve French toast casserole with a dusting of powdered sugar, a pat of butter, and some warm syrup. Enjoy!