Blueberry french toast casserole is golden and caramelized on the outside and soft and pillowy on the inside loaded with plump blueberries. Flavors of cinnamon, nutmeg, and brown sugar crumble in every bite.
Blueberry French toast casserole is perfect for prepping the night before and tossing it in the oven for a holiday or weekend breakfast! A delicious breakfast casserole that can feed a large family with minimal effort! If you prefer to set it and forget it try my Slow Cooker French Toast.
Can I use a different bread?
Yes, brioche, challah, and croissants are also delicious to use.
Tips for blueberry french toast casserole
- When ready to bake take the casserole out 20 minutes before baking to come to room temperature.
- Make sure you soak the bread long enough so the custard gets all soaked up into the bread.
- Leftovers reheat beautifully.
- You can also use frozen blueberries.
What should I serve with French toast casserole?
- Bacon, always my first choice!
- Sausage links
- Scrambled eggs
- Fresh fruit
- Powdered sugar
Can I freeze french toast casserole?
Yes, you can make this casserole up in a disposable aluminum foil pan. Bake as directed, cool, and cover in aluminum foil. Freeze up to 3 months. To reheat: thaw in refrigerator and reheat in 350 degrees over for 25-30 minutes.
Looking for more breakfast recipes?
- Breakfast Quesadillas
- Sausage, Egg and Cheese Crescent Roll Ups
- Easy Breakfast Casserole
- Loaded Breakfast Burrito
- Blueberry Waffles
- IHOP Copycat Pancakes
Blueberry French Toast Casserole
- 1 loaf French bread 10 cups
- 1 ½ cups fresh or frozen blueberries
- 8 large eggs
- 2 ¼ cups whole milk
- 1 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup packed brown sugar
- 1 tablespoon vanilla
For the topping
- 1/3 cup brown sugar
- 1/3 cup all purpose flour
- 1 teaspoon cinnamon
- 6 tablespoons cold butter cut into small pieces
- 1/2 cup chopped pecans
- Grease a 9x13 baking dish with non-stick cooking spray.
- Cut the French bread into 1-inch size cubes, and place in the baking dish.
- Top the bread with the blueberries.
- In a medium bowl whisk the eggs, milk, cinnamon, nutmeg, brown sugar, and vanilla until combined.
- Pour the egg mixture over cubed bread and blueberries and gently toss until coated.
- Cover with plastic wrap and refrigerate for 3 hours or overnight.
- Preheat oven to 350 degrees. Remove dish from refrigerator.
For the topping
- In a small bowl add the brown sugar, flour, cinnamon, and cold butter. Using a pastry cutter or fork blend until crumbly.
- Sprinkle evenly over the top of the casserole.
- Bake for 50-55 minutes or until golden brown.
- Sprinkle with powdered sugar.