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Blueberry French Toast Casserole
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Blueberry French Toast Casserole

Overnight lemon blueberry french toast casserole. Easy, make-ahead recipe that's perfect for a crowd. Soft, fluffy, and bursting with berries!

Prep Time
20 mins
Cook Time
45 mins
Total Time
9 hrs 15 mins
Servings: 12 servings
Calories: 195 kcal
Course: Breakfast
Cuisine: French

Ingredients

  • 1 loaf sourdough bread French bread, brioche, challah, or similar, cut into 1-inch cubes* (about 12 cups, 14 to 16 ounce loaf, day-old
  • 1 ½ cups blueberries fresh or frozen
  • 8 egg large
  • 2 cups almond milk or milk of choice, unsweetened vanilla
  • ⅓ cup pure maple syrup
  • lemon about 1 tablespoon, zest of 1 large
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon vanilla extract pure
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • powdered sugar for serving
  • maple syrup
  • butter

Instructions

    Cup of Yum
  1. Coat a 9x13-inch casserole dish with nonstick spray. Arrange the bread cubes (see notes if the cubes are still very soft or fresh) in an even layer in the pan, then sprinkle the blueberries over the top. Set aside.
  2. In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight. (If overnight is not possible, I recommend a minimum of 2 hours).
  3. When ready to bake, remove the pan from the refrigerator. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Bake, uncovered, for 45 to 55 minutes, until lightly golden brown on top and the bread in the center is moist but no longer liquidy. Serve hot, dusted with powdered sugar and topped with butter and maple syrup, as desired.

Notes

  • *If time allows, I recommend setting the cubes out overnight to dry out so that they absorb the max amount of custard. If your bread is still fresh or very soft, toast it in the oven first: Place two racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Spread the cubes out in a single layer on a large baking sheet. Bake for 10 minutes, until lightly dried, tossing once halfway through. Use in the recipe as directed.
  • TO STORE: Cover and refrigerate casserole for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F. 
  • TO FREEZE UNBAKED: Prepare the recipe up to step 2, but do not refrigerate overnight. Instead, place in the freezer and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.
  • TO FREEZE BAKED: Let cool completely, cover tightly, and freeze up to 3 months. Let thaw overnight in the refrigerator and warm up in a 350 degree F oven until heated through, about 30 to 40 minutes. If the French toast starts to become too brown while you are reheating it, cover with foil, then continue baking until hot.

Nutrition Information

Serving 1(of 12) Calories 195kcal (10%) Carbohydrates 31g (10%) Protein 8g (16%) Fat 4g (6%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 109mg (36%) Potassium 128mg (3%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 169IU (3%) Vitamin C 3mg (3%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 195

% Daily Value*

Serving 1(of 12)
Calories 195kcal 10%
Carbohydrates 31g 10%
Protein 8g 16%
Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 109mg 36%
Potassium 128mg 3%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 169IU 3%
Vitamin C 3mg 3%
Calcium 95mg 10%
Iron 2mg 11%

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