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Blueberry French Toast Casserole is a cozy, fruit-studded bake that turns simple bread and eggs into a show-stopping brunch or easy weeknight dessert. I make this often because it balances bright fresh berries with a rich, custardy center and a crisp topping. If you enjoy fruit-forward twists on breakfast classics, try this Apple Cinnamon French Toast Casserole for another seasonal option.

Why Make This Recipe

It tastes like bakery French toast but is hands-off once it goes in the oven.
Fresh blueberries add vitamin C and antioxidants for a brighter, lighter bite.
You can assemble it ahead or soak overnight, which is perfect for busy mornings or entertaining.
Leftovers reheat well, so it stretches across multiple meals with minimal waste.
Personally, I love this casserole because the berry juices mingle with the custard to create bursts of flavor without extra syrup. In case you want a banana-forward version, this Banana French Toast Casserole is also great.

Recipe Overview

Prep time: 20 minutes (plus 30–60 minutes soaking, optional overnight)
Cook time: 40–50 minutes
Total time: 1 hour (or overnight plus 50 minutes)
Servings: 8 (9×13-inch pan)
Difficulty: Easy
Method: Mix a simple egg-milk custard, fold in cubed bread and blueberries, top with a buttery streusel, then bake at 350°F until set and golden.

My Experience Making This Recipe

I tested this casserole several times using brioche, challah, and day-old sandwich bread to dial in texture. Brioche gave the creamiest custard while day-old challah produced the best structure; I learned to dot the top with butter so the crust browns evenly.

How to Make Blueberry French Toast Casserole

Start by cubing about 10 cups (1 loaf) of day-old brioche or challah and placing it in a greased 9×13-inch baking dish. Whisk 8 large eggs with 2 cups whole milk, 1 cup heavy cream (or 3 cups half-and-half), 1/2 cup granulated sugar, 2 tsp vanilla, 1 tsp ground cinnamon, and a pinch of salt; pour the custard over the bread, fold in 2 cups fresh blueberries, press gently to submerge, and let sit for at least 30 minutes or refrigerate overnight. Sprinkle a quick streusel (1/2 cup brown sugar, 1/3 cup flour, 4 tbsp cold butter, 1/2 cup chopped nuts optional) on top, dot with 2–3 tbsp melted butter, then bake covered at 350°F for 35–40 minutes; remove foil and bake another 10–12 minutes until the top is golden and a knife in the center comes out mostly clean.

Expert Tips for Success

Use day-old or slightly stale bread so it soaks the custard without falling apart; fresh bread can become mushy.
For a silkier custard, temper the eggs by whisking a small amount of warm milk into the eggs before combining with the rest.
If you like a firmer set, use a slightly higher egg-to-dairy ratio (for example, 9 eggs to 3 cups dairy total).
Cover the dish with foil for the first portion of baking to prevent the top from over-browning while the center sets.
Use an oven thermometer and bake at a steady 350°F; an inaccurate oven often causes uneven set or overbrowning.

How to Serve Blueberry French Toast Casserole

Serve warm with a dusting of powdered sugar and a drizzle of maple syrup for classic comfort.
Pair with whipped mascarpone or Greek yogurt and extra fresh berries for a fresher, tangy contrast.
For a brunch spread, offer a side of crisp bacon or maple sausage and a citrusy salad to cut the richness.
Make it special for a holiday by serving in slices on warmed plates and topping with toasted almonds; for a playful twist try a heart-shaped French toast presentation for Valentine’s brunch.

Storage and Reheating Guide

Cool the casserole to room temperature, then store airtight in the refrigerator for up to 3–4 days. For longer storage, cut into individual portions and freeze in zip-top bags or airtight containers for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat slices in a 350°F oven for 12–18 minutes covered with foil to retain moisture, or microwave single servings 60–90 seconds on medium power; to refresh the streusel, broil 1–2 minutes at the end, watching closely.

Recipe Variations

Gluten-free: Use gluten-free brioche or challah and replace the streusel flour with a 1:1 GF flour blend.
Dairy-free: Swap whole milk and heavy cream for full-fat coconut milk or a mix of almond milk plus 1/2 cup coconut cream for richness.
Vegan-ish: Use a silken tofu-based custard or a blend of 1 1/2 cups full-fat coconut milk plus 6 tbsp ground flaxseed mixed with 1 1/2 cups water (rest 10 minutes) as an egg substitute; results will be softer and more pudding-like.
Fruit swaps and themed versions: Try this technique with strawberries and cream by substituting berries and a touch of lemon zest, inspired by my tests with a Strawberries and cream French toast casserole. For a caramelized banana twist, see an overnight baked variation at this overnight baked banana French toast casserole guide.

Nutritional Highlights

Blueberries add fiber and antioxidants, while the eggs supply high-quality protein and vitamin D.
You can reduce sugar by using only 2–3 tbsp of sugar in the custard and relying on fresh fruit for sweetness.
Allergen info: contains eggs, dairy, and gluten (unless substituted). One typical serving is about 1/8 of the casserole; adjust portion size to fit calorie goals.

Troubleshooting Common Issues

If the center is soggy while the edges are done, bake covered longer at 350°F and check again; a too-high oven temp causes the edges to finish before the middle.
If the top browns too quickly, loosely tent foil over the dish for the remainder of the bake and reduce oven rack height.
If your casserole is dry, you likely used too little custard; next time increase the dairy by 1/4–1/2 cup or use 1 extra egg to improve custard richness.

Frequently Asked Questions

Q: Can I assemble this casserole the night before?
A: Yes—assemble, cover tightly, and refrigerate overnight. That rest helps the bread absorb the custard and deepens flavor; bring the dish to the fridge straight from prep and bake from cold, adding about 5–10 minutes to the bake time.

Q: Can I use frozen blueberries?
A: You can, but do not thaw them first; fold frozen berries into the bread and custard to avoid bleeding throughout the dish. Increase bake time by 5–8 minutes if the casserole is colder from frozen fruit.

Q: How do I know when the casserole is done?
A: Insert a knife or small metal skewer into the center—if it comes out mostly clean with a few moist crumbs, it’s done. The internal temperature should read about 165°F if you prefer a thermometer check.

Q: Can I make this gluten-free or dairy-free without losing texture?
A: Yes—use a hearty gluten-free bread (preferably one with eggs or oil for structure) and swap dairy for full-fat coconut milk plus a splash of almond milk; expect a slightly different mouthfeel but still creamy and satisfying.