If you want a quick, effortless breakfast that tastes like a treat, this Blueberry French Toast Casserole is the one. Mix it up the night before with a handful of simple ingredients, bake it in the morning while your coffee brews, and enjoy a warm, comforting meal.
This recipe post is sponsored by North Bay Produce.
Each bite of this casserole balances juicy, plump blueberries with warm cinnamon and tender bread. Using high-quality berries makes the flavor bright and fresh, especially on a crisp morning.
We love this recipe because most of the work is done ahead of time. It takes only about five minutes to assemble — the trickiest part is cutting the bread into cubes. Let the casserole sit overnight, and in the morning you’ll have a rich, fragrant breakfast that fills the house with a delicious aroma.
What kind of bread should I use for Blueberry French Toast Casserole?
Choose a thick, sturdy bread that soaks up the egg mixture without falling apart. Challah, sourdough, or a rustic French loaf all work well. For this version we used French bread, cut into 1-inch cubes.
Does the bread have to be stale?
It helps if the bread is a bit stale or slightly dried out so it absorbs the custard without becoming mushy. Leave the cubed bread out on the counter overnight to firm up, or speed the process by spreading the cubes on a baking sheet and toasting at 300°F for 10–15 minutes.
Do I have to prepare the casserole ahead of time?
You can assemble and bake immediately if needed, but chilling overnight gives a softer, more evenly soaked texture and makes the morning hassle-free.
Ingredients for the Perfect Blueberry French Toast Casserole
- French bread, cut into 1-inch cubes
- North Bay Produce blueberries
- eggs
- milk (or unsweetened oat milk)
- pure maple syrup
- lemon (zest and juice)
- pure vanilla extract
- ground cinnamon
- kosher salt
- powdered sugar, for garnish
How to Make Blueberry French Toast Casserole
Lightly coat a 9×13-inch casserole dish with nonstick spray. Spread the bread cubes in an even layer, then scatter the blueberries over the top.
In a medium bowl, whisk together the eggs, milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour the mixture evenly over the bread and berries. Cover the dish and refrigerate overnight to let the bread soak.
When ready to bake, preheat the oven to 350°F. Remove the casserole from the refrigerator and place it on the center rack. Bake uncovered for 45–55 minutes, until the top is lightly golden and the center is set but still moist. Serve warm, dusted with powdered sugar and, if you like, a pat of butter and extra maple syrup.
More Breakfast Recipes You’ll Love
Pear Stuffed Biscuit Waffles – a great option for an upscale brunch.
Poppy Seed Meyer Lemon Scones – tender scones that pair perfectly with coffee.
Keto Blueberry Muffins – a lower-sugar muffin that still delivers big blueberry flavor.
Just Crack An Egg – simple, satisfying breakfasts prepared in mason jars.
Why We Love North Bay Produce
North Bay focuses on sustainable growing practices, minimizing waste and working responsibly with natural resources. Their long-term approach supports environmental health and future generations, and it shows in the quality of their fruit.
They strive to balance human, economic, and natural resources.
Look for the North Bay label when choosing berries for this casserole to ensure fresh, flavorful results.
More Blueberry Recipes from North Bay Produce
Keto Blueberry Muffins
Warm Blueberry Snow Peas
Blueberry BBQ Sauce
Blueberry Ice Cream Bread
Blueberry French Toast Casserole
Ingredients
- 1 loaf (14–16 oz) French bread, cut into 1-inch cubes (about 12 cups) — let sit out overnight
- 1 1/2 cups North Bay Produce blueberries
- 8 large eggs
- 2 cups unsweetened oat milk or milk of choice
- 1/3 cup pure maple syrup
- Zest of 1 large lemon (about 1 tablespoon)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Powdered sugar, to garnish
Instructions
- Coat a 9×13-inch casserole dish with nonstick spray. Arrange the bread cubes in an even layer and sprinkle the blueberries on top. Set aside.
- In a medium bowl, whisk the eggs, oat milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour the custard over the bread and berries. Cover and refrigerate overnight.
- Preheat the oven to 350°F. Remove the casserole from the refrigerator and place in the center of the oven. Bake uncovered 45–55 minutes, until the top is lightly golden and the center is set but still moist. Serve hot with powdered sugar, butter, and maple syrup if desired.
Nutrition
Nutrition information is an approximation.
Additional Info
