Blueberry French Toast Casserole: Irresistibly Delicious Breakfast Casserole for Everyone

Hey friend! Ever craved a breakfast casserole that doubles as dessert and still feels like a cozy hug? Meet the Blueberry French Toast Casserole—your new go-to for easy breakfast ideas and the ultimate treat for any brunch casserole or brunch potluck. I still remember the first time I whipped this up for a sleepy Sunday morning; the aroma of cinnamon and warm blueberries practically dragged my fiancé out of bed. Who knew a simple blend of bread, eggs, milk, and fresh berries could spark that kind of happiness?

Whether you’re hunting for breakfast ideas for a crowd or a friendly make-ahead option like breakfast casserole make ahead, this recipe has your back. It even works as an overnight breakfast casserole if you prep it before hitting the hay—no early-morning heroics required. FYI, I often toss in a handful of nuts or swap regular milk for almond to sneak in some extra nutrients. IMO, that little swap makes it feel a bit more like a healthy breakfast casserole without sacrificing any of the comfort.

So, ready to level up your morning? Grab your baking dish, and let’s dive into a recipe that’ll prove every savory breakfast fan can get wild with something sweet (and I promise, no one will judge you for sneaking seconds). 🙂

Ingredients

• 8 cups day-old brioche or challah bread, cut into 1-inch cubes
• 2 cups fresh or frozen blueberries
• 6 large eggs
• 2 cups whole milk (or almond milk for a lighter twist)
• ½ cup heavy cream
• ¾ cup granulated sugar
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 tbsp melted butter (plus extra for greasing)
• Powdered sugar and maple syrup, for serving

Instructions

1. Prep the dish: Grease a 9×13-inch baking dish with butter. Toss the bread cubes evenly to coat.
2. Layer the berries: Sprinkle half of the blueberries over the bread, then gently toss to distribute.
3. Mix the custard: In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, salt, and melted butter until smooth.
4. Combine: Pour the egg mixture evenly over the bread and berries. Press down lightly so the bread soaks up the custard.
5. If you’re making it overnight: Cover tightly with plastic wrap and refrigerate up to 12 hours. That’s your breakfast casserole overnight hack—zero morning prep.
6. Bake: Preheat oven to 350°F (175°C). Remove wrap and bake uncovered for 45–50 minutes, or until the top is golden-brown and the center feels set when you gently jiggle the dish.
7. Rest: Let it cool 5–10 minutes so it firms up a bit—that makes slicing cleaner and keeps every piece intact.
8. Serve: Dust with powdered sugar, drizzle with maple syrup, and top with the remaining fresh blueberries. Dig in!

Variations

Want to switch things up? I’ve got you covered with some killer takes on this classic:

1. Lemon-Blueberry Streusel: Add zested peel of one lemon to the custard. Mix ½ cup flour, ¼ cup brown sugar, 2 tbsp melted butter and ¼ tsp cinnamon, then sprinkle on top before baking for a crunchy streusel twist.

2. Savory Spin: Swap blueberries for diced ham, shredded cheddar, and chopped chives. You’ll transform this into a hearty egg casserole recipe perfect for a brunch casserole lineup.

3. Tropical Sunrise: Trade blueberries for pineapple chunks and shredded coconut. Finish with a drizzle of honey for a sweet, island-inspired breakfast basket surprise.

Serving & Tips

Serving this warm Blueberry French Toast Casserole feels like passing around a family heirloom—everyone claims first dibs. Pair it with crisp bacon, a side of fresh fruit, or a cozy mug of coffee. If you’re hosting a bigger crowd, set up a mini toppings bar: whipped cream, chopped nuts, fresh berries, and flavored syrups make it ultra-customizable.

Storage hacks? Cover leftovers tightly and refrigerate up to 3 days. To reheat, pop slices in a 325°F oven for 10–12 minutes or zap in the microwave for 45 seconds—it’s like magic. Want to go pro? Slice into individual portions and freeze on a baking sheet before transferring to a freezer bag. Reheat from frozen for an instant breakfast casserole make ahead hero moment.

Final Thoughts

I still grin thinking about how this Blueberry French Toast Casserole won over my pickiest brunch buddies. It seamlessly bridges the gap between sweet and savory breakfast cravings and earns major points for being virtually effortless. Next time you need a standout from your recipe arsenal—be it a breakfast ideas casserole or a standout overnight breakfast casserole with hashbrowns (yeah, I’ve done that too)—give this one a whirl. You’ll have happy taste buds and zero regrets.

FAQs

Can I use day-old sandwich bread instead of brioche?

Absolutely! Day-old sandwich bread works fine—just know it’ll absorb the custard slightly differently. Brioche or challah adds richness, but any sturdy loaf gets the job done.

How do I make this into a gluten-free breakfast casserole?

Swap in your favorite gluten-free bread. Ensure your vanilla extract and baking powder (if you add streusel) are certified GF. The custard specs stay the same.

Can I skip the overnight soak?

Sure thing. If you’re short on time, let the bread sit in custard at room temperature for 30 minutes before baking. It won’t be quite as custardy, but still delish.

What’s the best way to reheat leftovers?

Reheat in a 325°F oven for 10–12 minutes or microwave individual slices for about 45 seconds. For a crisp top, hit it with a quick broil (watch it closely!).

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