Quick Blueberry French Toast Casserole

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Quick Blueberry French Toast Casserole is a great choice for breakfast or brunch. It’s easy to prepare and can feed a crowd. The combination of soft bread, juicy blueberries, and creamy egg mixture creates a deliciously comforting dish. Plus, you can prepare it the night before and bake it in the morning, making it perfect for busy mornings or special occasions.

how to make Quick Blueberry French Toast Casserole

Ingredients :

  • 8 slices of bread (preferably challah or brioche)
  • 2 cups of fresh blueberries
  • 4 large eggs
  • 2 cups of milk
  • 1/4 cup of maple syrup
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon
  • Butter (for greasing the baking dish)
  • Powdered sugar (for serving, optional)

Directions :

  1. Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
  2. Cut the bread into cubes and layer half of them in the prepared baking dish.
  3. Sprinkle half of the blueberries over the bread.
  4. In a mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and cinnamon until well combined.
  5. Pour half of the egg mixture over the layered bread and blueberries, then add the remaining bread and blueberries.
  6. Pour the rest of the egg mixture over the top, ensuring everything is soaked.
  7. Cover the dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown.
  9. Let it cool slightly before serving. Optionally, dust with powdered sugar before serving.

how to serve Quick Blueberry French Toast Casserole

Serve the casserole warm right out of the oven. You can dust it with a little powdered sugar for a nice touch. It pairs well with maple syrup, whipped cream, or a side of fresh fruit. This dish is perfect for family gatherings or lazy weekend breakfasts.

how to store Quick Blueberry French Toast Casserole

If you have leftovers, you can store the casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at a low temperature until warmed through. You can also microwave individual portions for a quick breakfast.

tips to make Quick Blueberry French Toast Casserole

  • For the best flavor, use day-old bread so it absorbs the egg mixture better.
  • Feel free to add other fruits like strawberries or bananas for extra flavor.
  • You can make this casserole ahead of time. Just assemble it the night before and keep it covered in the refrigerator until you’re ready to bake in the morning.

variation

You can customize this recipe by adding nuts, such as pecans or walnuts, for added crunch. If you want a different flavor, try using chocolate chips instead of blueberries.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them somewhat before adding them to the casserole.

Can I make this casserole the night before?
Absolutely! Prepare the casserole up to the baking step, cover it, and refrigerate it overnight. Bake it in the morning as directed.

What can I serve with the casserole?
You can serve it with maple syrup, whipped cream, or fresh fruit on the side to enhance your breakfast experience.

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Quick Blueberry French Toast Casserole

  • Author: admin
  • Total Time: 65 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A deliciously comforting breakfast casserole combining soft bread, juicy blueberries, and a creamy egg mixture, perfect for feeding a crowd.

Ingredients

Scale
  • 8 slices of bread (preferably challah or brioche)
  • 2 cups of fresh blueberries
  • 4 large eggs
  • 2 cups of milk
  • 1/4 cup of maple syrup
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon
  • Butter (for greasing the baking dish)
  • Powdered sugar (for serving, optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
  2. Cut the bread into cubes and layer half of them in the prepared baking dish.
  3. Sprinkle half of the blueberries over the bread.
  4. In a mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and cinnamon until well combined.
  5. Pour half of the egg mixture over the layered bread and blueberries, then add the remaining bread and blueberries.
  6. Pour the rest of the egg mixture over the top, ensuring everything is soaked.
  7. Cover the dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown.
  9. Let it cool slightly before serving. Optionally, dust with powdered sugar before serving.

Notes

Use day-old bread for better absorption of the egg mixture. You can assemble the casserole the night before and refrigerate it before baking.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 15g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 200mg

Keywords: blueberry, french toast, casserole, breakfast, brunch

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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