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Best Blueberry French Toast Casserole Recipe

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5 from 3 reviews

Overnight Blueberry French Toast Casserole Recipe- the textures and flavors take this recipe to the next level! The perfect balance of rich, creamy custard, the sweetness of blueberries, and a hint of citrus soaked up by the challah bread result in a moist and tender texture baked to golden brown perfection!

  • Total Time: 1 hour 15 minutes (pluss chilling time)
  • Yield: 12 servings 1x

Ingredients

Units Scale

Blueberry French Toast Casserole:

  • 12 slices (about 1 pound, or 1 loaf), day old* Challah bread (brioche, sourdough, or French bread also work) cut into 1 inch cubes
  • 2 8ounce packages of cream cheese (or mascarpone cheese)
  • 1 1/2 cups fresh or frozen blueberries
  • 12 large eggs
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon (optional)
  • 1/2 cup real maple syrup

Homemade Blueberry Sauce (optional):

  • 3/4 cup granulated white sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries
  • 1 tablespoon butter

Instructions

Blueberry French Toast Casserole:

Prepare the Night Before:

  1. Spray a 9×13-inch baking dish with nonstick spray.
  2. Cut the bread into 1-inch pieces and place half in the prepared baking dish.
  3. Cut the cream cheese (or mascarpone) into cubes or scoop with a small cookie scoop, placing on top of the bread. Sprinkle the blueberries over the cream cheese and top with the remaining bread cubes.
  4. In a large bowl, whisk together the eggs, milk, vanilla extract, lemon zest (if using), and maple syrup until well combined.
  5. Pour the egg mixture evenly over the bread cubes.
  6. Cover the dish with plastic wrap, press down with your hands a few times to ensure the bread absorbs the liquid, and refrigerate for 6 hours, or overnight.

The next morning: 

  1. Preheat the oven to 350 degrees F. Remove the pan from the fridge 1/2 hour before baking.
    Remove the plastic wrap and cover the dish with foil.
  2. Bake for 30 minutes, then remove the foil and bake for an additional 25 to 30 minutes, or until the center is set and the top is golden brown. Once the casserole is done, let it cool for a few minutes before slicing into individual portions. Drizzle with the homemade blueberry sauce or warm maple syrup before serving. Optional: Garnish with additional fresh blueberries and a dusting of powdered sugar.

Blueberry Sauce

  • In a medium saucepan, whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Keep stirring and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries pop and the mixture thickens. Stir in the butter until melted, and the sauce is glossy.

Notes

*if the bread isn’t a bit stale in will absorb all the liquid too fast. This results in a very long cooking time and a mushy interior. Here’s a shortcut for making “stale” bread: Spread the bread cubes on a lined baking sheet and toast in a 300°F (149°C) oven for about 10 minutes. Let cool and proceed with the recipe!

  • Author: Elena Davis
  • Prep Time: 15 min + chilling time
  • Cook Time: 60 minutes
  • Category: Sweet
  • Method: American
  • Cuisine: American