When considering make-ahead breakfast options, this blueberry French toast casserole stands out as one of my favorites. I devised this recipe using frozen blueberries, allowing me to enjoy it throughout the year by utilizing the berries I picked and froze during the summer season.
To keep things simple for myself, I’ve set up this breakfast casserole recipe to be prepped the night before. Then, when I’m about 30 minutes from eating, I just take it out of the fridge to let it warm up before baking. It really makes the morning run a lot smoother, especially during the holidays or when you have a group in town.
I absolutely love this blueberry French toast casserole—it’s the ultimate comfort food made simple. It’s filled with sweet and eggy bread, frozen blueberries, and a good dose of sweetness and spice. I bake it until the center is all custardy and the top gets that perfect golden crisp. Plus, I can’t forget about the delicious buttery, crumbly topping—it’s the cherry on top!
Why I Love This Recipe
- Being able to prep this casserole the night before is the absolute best!
- Let’s face it, it’s delicious!
- With frozen blueberries I can make it year-round.
If you love making breakfast casseroles, you should also try my cinnamon roll casserole, it’s popular for a reason! And just like my overnight French toast casserole with streusel or my apple pie French toast casserole, this blueberry version will still be a favorite. If it’s holiday time, this panettone French toast casserole is amazing too.
Ingredients
- Sourdough or French bread: I prefer sourdough for its hearty texture and flavor, which adds a nice rustic touch. However, you can use any crusty bread for this dish.
- Frozen blueberries: Frozen berries have a little extra juiciness from the water content, which works great for this.
- Cream cheese: I like the creamy richness and tang the cream cheese adds.
- Confectioners’ sugar, granulated sugar and brown sugar: I use the powdered sugar to sweeten the cream cheese and dust on top of the final casserole. I use white sugar inside the casserole and brown sugar is what makes the topping so delicious.
- Eggs: The eggs bind everything together and help create that custardy texture I love.
- Milk: I combine this with the eggs to create the base of the custard that soaks into the bread. I prefer using whole milk for its richness, but you can use any milk you prefer.
- Cinnamon: This is my favorite spice to use with blueberries.
- All-purpose flour: I use flour to help create the buttery, crumbly topping.
- Butter: I incorporate this into the topping for richness and flavor, giving the casserole that irresistible golden crust.
How To Make It
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: I start by preparing my 9×13 baking dish with cooking spray or butter and cutting my bread into 1″ thick cubes, arranging half of it in the bottom of the baking dish.
- Step Two: I beat together cream cheese and confectioners’ sugar until smooth. Then, I stir in 1 cup of blueberries. Next, I dollop the cream cheese mixture over the cubed bread, or I use an ice cream scoop to place small scoops on top. Finally, I arrange the rest of the bread cubes on top of the cream cheese mixture.
- Step Three: In a medium bowl, I whisk together eggs, milk, 1 teaspoon of cinnamon, granulated sugar, and vanilla until it’s smooth. Then, I pour this mixture on top of the uncooked casserole. After that, I cover the baking dish tightly and let it sit in the fridge overnight for the best results, or at least 6 hours.
- Step Four: In the morning, I remove the baking dish from the refrigerator and let it sit on the counter for 30 minutes to warm up while I preheat the oven to 375 degrees F.
- Step Five: To make the topping, I stir together the dry ingredients and cut them into the cold butter. Sometimes, I use my hands to press everything together until I have a crumbly mixture.
- Step Six: I sprinkle the topping and the remaining blueberries over the casserole and bake it for about 50 minutes, or until the egg mixture is no longer runny. After it’s done, I let it cool slightly and then dust each serving with confectioners’ sugar and maple syrup, though both are optional.
Recipe Notes
- I prefer letting this casserole sit in the fridge overnight to soak up all the liquid. It’s the best way to prevent sogginess in the finished dish.
- Although I’ve skipped adding the topping before, it still tastes good, but it’s nothing like the original with the buttery crumble on top.
- I make sure to use bread that is free of any seasonings.
- I’ve tested this recipe with more than a one-pound loaf, and the liquid ratio I use here won’t support the extra bread. So, it’s best not to try using more than that.
Storage and Reheating
- I store this blueberry French toast casserole in the fridge in an airtight container or in the baking dish with plastic wrap for 3-4 days.
- To reheat leftovers, I use the oven, microwave, or air fryer (for crispy edges). But if I use the microwave, I won’t get the crisp back on top. The best or easiest way to reheat and get that crispy top is in the air fryer at 350 degrees for 2-3 minutes until warm.
- This casserole freezes well (whole or individual servings) for up to three months.
More Blueberry Breakfast Recipes
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Blueberry French Toast Casserole
Equipment
- hand mixer or stand mixer
Ingredients
- cooking spray or butter
- 1 loaf (14-16 oz.) bread, sourdough or French, (day old) cut into 1" cubes
- 4 oz. cream cheese, softened
- 1/2 cup confectioners' sugar ,plus more for dusting on top
- 2 cups frozen blueberries divided
- 6 large eggs
- 2 cups milk
- 1 tsp. ground cinnamon
- 1/3 cup granulated sugar
- 1 tsp. vanilla extract
Topping:
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 tsp. ground cinnamon
- 8 tbsps. butter, cold
Instructions
- Prepare your 9x13 baking dish with cooking spray or butter.cooking spray
- Cut bread into 1" thick cubes and arrange half of it in the bottom of the baking dish.1 loaf (14-16 oz.) bread, sourdough or French, (day old)
- Beat cream cheese and confectioners' sugar together until smooth. Stir in 1 cup of blueberries. Spread cream cheese mixture over the cubed bread, or use an ice cream scoop to place small scoops on top. Arrange the rest of the bread cubes on top of the cream cheese mixture.4 oz. cream cheese, softened, 1/2 cup confectioners' sugar, 2 cups frozen blueberries
- In a medium bowl, whisk together eggs, milk, 1 teaspoon cinnamon, granulated sugar and vanilla until smooth. Pour this mixture on top of the uncooked casserole. Cover the baking dish tightly and let it sit in the fridge overnight (best), or at least 6 hours.6 large eggs, 2 cups milk, 1 tsp. ground cinnamon, 1/3 cup granulated sugar, 1 tsp. vanilla extract
- In the morning, remove baking dish from the refrigerator (let it sit on the counter 30 minutes prior to baking) and preheat oven to 375 degrees F.
- Make the topping by stirring together the dry ingredients and cutting it into the cold butter (you can also use your hands to press together) until you have a crumbly mixture.1/2 cup light brown sugar, 1/2 cup all-purpose flour, 1 tsp. ground cinnamon, 8 tbsps. butter, cold
- Sprinkle the topping and the remaining blueberries over the casserole and bake for about 50 minutes, or until the egg mixture is no longer runny.
- Let cool slightly and dust each serving with confectioners' sugar and your favorite syrup (both are optional).
Notes
Nutrition
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J.J. says
I’ve found my new favorite weekend breakfast. This Blueberry French Toast Casserole is so delicious. My boys ate seconds and it is going on the menu often.
Tabitha S says
We had weekend visitors that I prepared this for and it was a huge hit–that cream cheese addition was so good. My guest asked me for the recipe to make for her own family! This will be on repeat!
Audra says
Amazing! This dish is restaurant-quality.
Fannie says
I made this for the first time and it was incredible!