Wake up to a breakfast bursting with fresh berry flavor in every bite with this Blueberry French Toast Casserole. It’s so scrumptious and easy, it’s sure to be a family favorite!
The Berry Best French Toast
I have a bit of a *thing* for French toast. All that thick, dense bread soaked in egg, cooked just so and drizzled with maple syrup. I can’t get enough. Classic French Toast? Don’t mind if I do. French Toast Roll-Ups? I’ll pull up a chair. Orange Pecan French Toast? Yes, please! And now this Blueberry French Toast Casserole… well, it might just be my favorite so far! Golden brown on top, moist and flavorful throughout, with that unmistakable texture I crave so much. It’s just plain delicious! And there’s no standing over the griddle! The oven does the work for you while you sip coffee and wait for a little piece of breakfast heaven.
Dense, chewy brioche, fresh blueberries and sweet cinnamon-sugar make every bite of this breakfast casserole ah-mazing. It stays so incredibly moist through the baking process, you probably don’t even need maple syrup. I can’t even believe I typed that. Of course you need syrup. It’s the perfect way to top all these layers of sweet, deliciousness. Oh my gosh, I’m so hungry. Let’s get cooking!
How to Make Blueberry French Toast Casserole
First, preheat oven to 400°F. Then lightly grease a 9×13-inch baking dish and set aside. Beat eggs, vanilla, cinnamon, sugar and a pinch of salt in a mixing bowl until well combined and slightly fluffy. Whisk in milk.
Cut the bread into small cubes. Each slice should yield about 12 cubes. Place the cubed bread in a large mixing bowl. Add the blueberries.
Pour the egg mixture over the bread and blueberries in the mixing bowl and gently stir to combine. Immediately transfer the mixture to the prepared baking dish, spreading it out so the blueberries are distributed evenly throughout. Pour any additional egg mixture over the bread and blueberries in the dish.
Combine 1 tablespoon sugar with 1 teaspoon cinnamon and sprinkle generously over the top of the casserole mixture.
Bake for about 25 minutes, rotating the dish halfway through the baking time, until the top is golden brown. Serve drizzled with maple syrup.
More Blueberries for Breakfast!
Cupcakes for breakfast?! Yes, please! No butter, oil or refined sugar needed to make these hearty, Healthy Whole Wheat Blueberry Breakfast Cupcakes that are bursting with blueberries and topped with a dreamy, creamy 3-ingredient frosting. This Greek Yogurt Blueberry Coffee Cake is a lovely, summery twist on the classic morning treat! Made with greek yogurt and coconut oil, it’s flavored with bright lemon and fresh, plump blueberries with a crunchy cinnamon-sugar streusel on top. These Blueberry Cake Waffles are crispy waffles bursting with juicy blueberries and coated in a sweet sugar glaze just like a good ol’ blueberry cake donut!
If you make this Blueberry French Toast Casserole, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Blueberry French Toast Casserole
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 8
Description
Wake up to a breakfast bursting with fresh berry flavor in every bite with this Blueberry French Toast Casserole. It’s so scrumptious and easy, it’s sure to be a family favorite!
- 4 large eggs
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- Pinch of kosher salt
- 1 cup milk
- 12 thick slices French brioche bread (dried out bread is best) (about 17 ounce loaf of bread)
- 1 heaping cup blueberries
- Cinnamon sugar, for sprinkling (1 tablespoon granulated sugar + 1 teaspoon ground cinnamon)
- Maple syrup, for serving
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish and set aside.
- Beat eggs, vanilla, cinnamon, sugar and a pinch of salt in a mixing bowl until well combined and slightly fluffy. Whisk in milk.
- Slice the bread into small cubes. Each slice should yield about 12 cubes. Place the cubed bread in a large mixing bowl. Add the blueberries.
- Pour the egg mixture over the bread and blueberries in the mixing bowl and gently stir to combine. Immediately transfer the mixture to the prepared baking dish, spreading it out so the blueberries are distributed evenly throughout. Pour any additional egg mixture over the bread and blueberries in the dish.
- Combine 1 tablespoon sugar with 1 teaspoon cinnamon and sprinkle generously over the top of the casserole mixture.
- Bake for about 25 minutes, rotating the dish halfway through the baking time, until the top is golden brown.
- Serve drizzled with maple syrup.
