Blueberry French Toast Casserole
There’s something about a blueberry French toast casserole that feels like a slow weekend morning — even if you’re actually eating it on a busy weekday.
I love making this casserole when I want a breakfast that feels special but doesn’t require standing by the stove flipping slices of bread. Everything is assembled in one dish, baked until golden, and finished with maple syrup and a dusting of cinnamon right before serving.
It’s perfect for brunch, breakfast meal prep, or whenever you want your kitchen to smell like a bakery.
Ingredients
1 loaf brioche, cut into cubes
250 g blueberries (fresh or frozen)
4 large eggs
500 ml milk
40 g brown sugar
40 g butter, melted
1 tsp vanilla extract
1 tsp cinnamon
Pinch of salt
To serve (optional but recommended):
Maple syrup
Extra cinnamon
How to Make Blueberry French Toast Casserole
Prepare the base
Grease a baking dish lightly with butter. Add the cubed brioche and spread evenly.Add the blueberries
Scatter the blueberries over the bread. If using frozen blueberries, add them straight from the freezer — no need to thaw.Make the custard
In a bowl, whisk together the eggs, milk, brown sugar, melted butter, vanilla, cinnamon, and salt until smooth.Assemble
Pour the custard evenly over the bread and blueberries. Press the bread down gently so it absorbs the liquid.Bake
Cover the dish with foil and bake at 175 °C for 40 minutes.
Remove the foil and bake for another 5 minutes, until the top is lightly golden.Serve
Let it rest for a few minutes, then finish with maple syrup and a sprinkle of cinnamon.
Tips for the Best Result
Day-old bread works best — it absorbs the custard without becoming soggy.
You can assemble this the night before, refrigerate it, and bake it fresh in the morning.
For meal prep, let it cool completely and store slices in the fridge for up to 4 days.
Reheat gently in the oven or microwave and serve with yogurt for a balanced and high protein breakfast.
