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Best Blueberry French Toast Casserole Recipe
5 from 8 votes

Best Blueberry French Toast Casserole Recipe

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!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12 servings
Calories: 454 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

Blueberry French Toast Casserole:
  • 12 lices challah bread about 1 pound or 1 loaf, day old, cut into 1 inch cubes; brioche, sourdough, or French bread also work
  • 2 ounce cream cheese or mascarpone cheese, in packages
  • 1 ½ cups blueberries fresh or frozen
  • 12 large egg
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • lemon optional, zest of 1
  • ½ cup maple syrup real
Homemade Blueberry Sauce (optional):
  • ¾ cup sugar granulated white
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 cup blueberries fresh
  • 1 tablespoon butter

Instructions

Prepare the Night Before:
    Cup of Yum
  1. Spray a 9x13-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
  1. 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!

Nutrition Information

Calories 454kcal (23%) Carbohydrates 50g (17%) Protein 14g (28%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 0.1g (5%) Cholesterol 251mg (84%) Sodium 359mg (15%) Potassium 280mg (6%) Fiber 2g (8%) Sugar 28g (56%) Vitamin A 969IU (19%) Vitamin C 4mg (4%) Calcium 168mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 454

% Daily Value*

Calories 454kcal 23%
Carbohydrates 50g 17%
Protein 14g 28%
Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 251mg 84%
Sodium 359mg 15%
Potassium 280mg 6%
Fiber 2g 8%
Sugar 28g 56%
Vitamin A 969IU 19%
Vitamin C 4mg 4%
Calcium 168mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.