Name: Blueberry French Toast Casserole Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 16 ounces brioche bread; 2 cups fresh or frozen blueberries (if frozen, do not thaw); 1 tablespoon lemon zest; ⅔ cup lightly packed light brown sugar; 8 large eggs; 1 cup whole milk; 4 tablespoons unsalted butter (melted and cooled); 1 tablespoon pure vanilla extract; Pinch of salt

There's something magical about waking up to the smell of warm baked bread and fresh blueberries. This Blueberry French Toast Casserole Recipe brings that cozy feeling into your kitchen with its custardy texture and fruity bursts—a perfect dish to share or savor any weekend morning.

A thick square slice of golden baked bread pudding with visible dark purple blueberries mixed within and on top, dusted lightly with powdered sugar. On top of the pudding, there are fresh blueberries and a couple of small green mint leaves. A silver metal container is pouring amber maple syrup over the pudding, and the syrup is dripping down its side and pooling on a white plate below. Next to the pudding, there is a small pile of crispy reddish-brown bacon strips and a single loose blueberry on the white plate. The setting is on a white marbled surface with a blurred bowl of blueberries in the background, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry French Toast Casserole Recipe
Top Tip
How to Serve Blueberry French Toast Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry French Toast Casserole Recipe

Why You'll Love This Recipe

This Blueberry French Toast Casserole Recipe quickly became one of my favorite go-to weekend treats because it effortlessly blends simple ingredients into a warm, comforting dish. Trust me, once you try it, you’ll wonder why you didn’t make it sooner.

Make-Ahead Friendly: You can prep it the night before, giving you stress-free mornings and a flawless breakfast ready to bake.
Fresh and Flavorful: The fresh or frozen blueberries combined with lemon zest add that bright, juicy pop in every bite.
Crowd-Pleasing: This recipe scales nicely—perfect for brunches, potlucks, or family gatherings.
Creamy and Custardy: That luscious custard soaked into the brioche makes every slice indulgent yet comforting.

The image shows a white plate with a blueberry bread pudding as the main layer, soft and golden with visible blueberries inside and on top. The bread pudding is dusted with powdered sugar and topped with fresh blueberries and a small green mint leaf in the center. A silver fork is placed on the plate, with a piece of the bread pudding speared, showing its moist texture and blueberries inside. Behind the bread pudding, there are two crispy strips of bacon, adding a contrasting brown and red color and crunchy texture. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Blueberry French Toast Casserole Recipe is all about balance: buttery brioche, tart blueberries, and a silky custard that ties it all together. Choosing quality ingredients really lifts the dish.

Flat lay of a small pile of golden brioche bread cubes, a handful of fresh plump blueberries, a few bright yellow strips of lemon zest, a small white ceramic bowl filled with light brown sugar, eight large whole brown eggs with clean shells, a small white ceramic bowl of whole milk, a small white ceramic bowl containing melted golden butter, a small white ceramic bowl with clear vanilla extract, and a small pinch of coarse salt crystals placed neatly on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brioche Bread: Its rich, tender crumb soaks up custard beautifully without becoming mushy.
Blueberries: Fresh berries add bursts of sweetness, while frozen ones give a nice texture—you don’t even need to thaw them!
Lemon Zest: Just a tablespoon gives a bright citrus note that cuts through the sweetness perfectly.
Light Brown Sugar: Adds warmth and a subtle molasses flavor to the custard.
Eggs: The backbone of the custard, providing structure and richness.
Whole Milk: Adds creaminess, but feel free to swap with cream for an even richer touch.
Unsalted Butter: Melted and cooled so it blends seamlessly without cooking the eggs prematurely.
Pure Vanilla Extract: A splash elevates the flavor with its sweet, aromatic warmth.
Pinch of Salt: Enhances all the flavors and balances sweetness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore the classic blueberry and lemon combo, I like mixing things up depending on the season or occasion. This recipe is super adaptable—make it yours!

Variation: One time, I swapped the blueberries for a mix of raspberries and blackberries—turns out that combo was a hit with everyone.
Dairy-Free Option: Use almond or oat milk, and substitute butter with coconut oil for a dairy-free twist.
Extra Crunch: Sprinkle chopped nuts or granola on top before baking for a delightful texture contrast.
Spice It Up: Adding a pinch of cinnamon or nutmeg to the custard adds cozy warmth—perfect for chilly mornings.

Step-by-Step: How I Make Blueberry French Toast Casserole Recipe

Step 1: Prep and Layer the Bread and Blueberries

First, I spray a 9x13-inch baking dish with nonstick spray to keep things clean. Then, I slice the brioche into 1-inch cubes—using a serrated knife really helps keep those edges soft but neat. I layer half the bread cubes evenly, sprinkle half the blueberries on top, then repeat with the remaining bread and berries. This layering helps distribute flavor and moisture perfectly.

Step 2: Make the Lemon-Brown Sugar Custard

In a large bowl, I rub the lemon zest into the brown sugar with my fingertips until it's wonderfully fragrant. This simple step really wakes up the flavor. Next, I whisk in the eggs, milk, melted butter, vanilla, and a pinch of salt until smooth. Pouring this custard slowly over the casserole is the trick to even soaking—don't rush it!

Step 3: Chill and Bake to Perfection

Cover the dish with foil and refrigerate for at least 4 hours, or overnight if you can. This soak time softens the bread, letting the custard soak in deeply without falling apart. When ready, I let it sit at room temp for a few minutes while preheating the oven to 350°F. Bake it covered for 45 minutes, then remove the foil and bake another 10-15 minutes until puffed and golden. The smell alone is worth the wait!

Top Tip

I’ve made this Blueberry French Toast Casserole Recipe countless times, and a few insider tweaks have made all the difference. Here’s what I learned that helps you nail it every time.

Use Sturdy Bread: Brioche or challah works best as they hold custard without turning mushy—avoid sandwich bread here.
Don't Skip the Chill: Waiting 4+ hours, or overnight, is the secret to a luscious, custardy texture.
Layer for Evenness: Alternating bread and berries ensures every bite gets blueberry goodness and custardy softness.
Let It Rest Before Baking: Let the casserole warm slightly after removing from the fridge—it helps bake evenly.

How to Serve Blueberry French Toast Casserole Recipe

blueberry french toast - Serving Suggestion

Garnishes

I love a light dusting of powdered sugar for a pretty finish and a drizzle of pure maple syrup for sweetness. Fresh mint leaves or a few extra fresh blueberries on top add a colorful, fresh pop that makes it look photo-worthy.

Side Dishes

This casserole pairs beautifully with crispy bacon or sausage for a savory balance. A simple mixed green salad with a tangy vinaigrette can also freshen things up if you want to keep breakfast on the lighter side.

Creative Ways to Present

For holiday brunches, I like serving it in individual ramekins layered the same way for perfect single servings. You can also add a splash of champagne or a berry compote on the side for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Any leftovers I keep sealed in an airtight container in the fridge for up to 3 days. The casserole holds its moisture well but tastes best reheated within that window.

Freezing

I’ve successfully frozen portions wrapped tightly in foil and stored in freezer bags. Thaw overnight in the fridge before reheating—this makes regular mornings feel like a treat with minimal effort.

Reheating

To keep it from getting soggy, I reheat leftover slices in a toaster oven or conventional oven at 325°F for about 10 minutes instead of the microwave. It crisps the edges nicely without drying the custard.

Frequently Asked Questions:

Can I use bread other than brioche for this casserole?

Absolutely! While brioche or challah are best for their rich texture and ability to soak custard without getting mushy, you can use other sturdy breads like French bread or a good-quality sandwich bread. Just avoid bread that is too soft or pre-sliced ultra-thin types.

Do I need to thaw frozen blueberries before using them?

No need to thaw frozen blueberries. Using them frozen helps prevent the casserole from becoming too watery, and they’ll cook nicely in the oven while still maintaining their texture.

Can I prepare the casserole a day in advance?

Yes! One of the best parts about this Blueberry French Toast Casserole Recipe is that you can assemble it up to 12 hours ahead and keep it refrigerated. This makes morning prep easy since all you have to do is bake it and enjoy.

What’s the best way to reheat leftovers without drying them out?

Reheating in the oven or toaster oven at around 325°F for 10–15 minutes works wonders. It warms through the casserole without making it soggy or rubbery like microwaving sometimes does.

Final Thoughts

This Blueberry French Toast Casserole Recipe feels like a warm hug on a plate to me—a mix of ease, comfort, and brightness all in one dish. I hope you enjoy baking (and devouring!) it as much as I have. It’s the kind of recipe you’ll want in your brunch rotation, trust me.