Quick Blueberry French Toast Casserole is my go-to when I want a warm, simple brunch that feels a little indulgent but comes together fast. This blueberry french toast casserole is great for weekend breakfasts, holiday mornings, or feeding a crowd when you’d rather be talking at the table than stuck at the stove.
What makes this recipe special
This easy breakfast casserole is a one-dish wonder: cubed bread soaks up a sweet custard, fresh blueberries add bright bursts, and baking does the rest. It’s forgiving (use day-old bread), budget-friendly, and kid-approved — perfect for make-ahead brunches or casual holiday mornings. If you like playful takes on classic favorites, you might also enjoy the cinnamon-sugar twist on a Churro French Toast—different vibe, same cozy appeal.
"We served this at a family brunch and everyone went back for seconds — easy, comforting, and the blueberries make it feel special."
How this recipe comes together
You’ll cube bread, whisk a simple custard from eggs, milk, and cream, then pour it over the bread and fold in blueberries. The dish rests only briefly (no long soak necessary), bakes covered to set the custard, and finishes uncovered to get a golden top. This quick weekend brunch staple is essentially an overnight French toast casserole’s faster cousin — less planning, same great flavor.
What you’ll need
1 loaf of bread (e.g., Texas toast or brioche)
4 large eggs
1 cup milk
1/2 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 cups fresh blueberries
Butter for greasing
Substitutions: use challah or day-old sandwich bread if you don’t have brioche; swap almond or oat milk for dairy milk for a lighter version; and frozen blueberries work fine — thaw and drain first to avoid excess liquid.
Cooking method
- Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
- Cut the bread into cubes and spread them evenly in the greased dish.
- In a medium bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until smooth.
- Pour the egg mixture over the bread, pressing lightly so the cubes absorb the custard and are well coated.
- Gently fold in the blueberries, distributing them without crushing.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake an additional 15–20 minutes, until the top is golden and the center is set.
- Let the casserole cool for a few minutes before slicing and serving.
Best ways to enjoy it
Serve warm with a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream or Greek yogurt for tang. Add toasted nuts for crunch or a squeeze of lemon to brighten the blueberries. This blueberry breakfast casserole pairs nicely with a simple arugula salad or bacon for a heartier brunch spread — for more savory make-ahead ideas, check out these 7 easy chicken casseroles that are great alongside sweet dishes.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, cut into portions, wrap tightly in plastic, and place in a freezer-safe bag for up to 2 months. Reheat single servings in the microwave for 60–90 seconds or warm in a 350°F oven for 10–15 minutes until heated through; tent with foil if it browns too quickly. If frozen, thaw overnight in the fridge before reheating.
Helpful cooking tips
- Use slightly stale bread so it soaks up custard without getting mushy.
- If your blueberries are very juicy, toss them with a teaspoon of flour to prevent sinking and bleeding into the custard.
- For an even quicker assembly, use pre-sliced Texas toast and tear the slices into bite-sized pieces.
- Let the casserole rest 5–10 minutes out of the oven — it finishes setting and slices cleaner.
Creative twists
- Lemon-Blueberry: add 1 teaspoon lemon zest to the custard for bright flavor.
- Apple-Cinnamon: swap blueberries for thinly sliced apples and add a pinch of nutmeg.
- Maple-Bourbon: replace 2 tablespoons of sugar with maple syrup and add 1 tablespoon bourbon (optional).
- Vegan: use a flax-egg (1 tbsp flax + 3 tbsp water per egg), oat milk, and vegan butter — bread must be egg-free.
Your questions answered
Q: Can I assemble this the night before?
A: Yes. Prep the casserole, cover, and refrigerate overnight. Bake covered for 30–35 minutes, then finish uncovered for 15–20 minutes. You may need an extra 5–10 minutes if baking straight from cold.
Q: Can I use frozen blueberries?
A: Absolutely. Thaw and drain them first, or toss frozen berries with a little flour to minimize staining and prevent excess moisture.
Q: How do I know when it’s done?
A: The center should be set and not jiggly; a knife inserted in the middle should come out mostly clean. The top should be golden after you remove the foil for the last bake.
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Churro French Toast
7 easy chicken casseroles
Quick Blueberry French Toast Casserole
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm and simple brunch dish that combines cubed bread, a sweet custard, and fresh blueberries for a delightful breakfast experience.
Ingredients
- 1 loaf of bread (e.g., Texas toast or brioche)
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups fresh blueberries
- Butter for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- Cut the bread into cubes and spread them evenly in the greased dish.
- In a medium bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until smooth.
- Pour the egg mixture over the bread, pressing lightly so the cubes absorb the custard and are well coated.
- Gently fold in the blueberries, distributing them without crushing.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until the top is golden and the center is set.
- Let the casserole cool for a few minutes before slicing and serving.
Notes
Serve warm with powdered sugar, maple syrup, or whipped cream. Store leftovers in an airtight container for up to 3–4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 200mg