Let Me Tell You About This Blueberry French Toast Casserole

If you know me, you know I'm all about lazy weekend breakfasts. I mean, who has the energy to fry up individual slices of French toast for a crowd (certainly not me, especially pre-coffee)? That's exactly how this quick blueberry French Toast Casserole came to be my go-to hero. First time I made it? Total chaos—kids running around, coffee spilled, the works—but somehow, this bubbling, golden pan won the day and we all fell in love (and yes, it's still the most-requested breakfast for my birthday!). If you're after a fuss-free, crowd-pleasing brunch or just want to treat yourself midweek, you're in the right place.

Why You'll Love Making This

I usually make this when we've got a loaf of bread that's starting to go a bit dry (day-old, not fossilized—the teeth still matter). My family goes a bit wild for the blueberries, though—sometimes there's more fighting over the juicy, baked ones than the last cinnamon roll, no joke. And okay, I'll admit, I used to be convinced that only fresh blueberries would do, but after a late-night supermarket run, I found frozen are just as good (plus, no one noticed anyway). Also, you don't need to wake up at dawn—assemble it in 10 minutes, shove it in the oven, and you're halfway to breakfast bliss.

What You'll Need (Substitutions Welcome!)

6 cups bread, cubed (about 1 loaf; anything goes. Brioche is lush, but plain sandwich bread? Works just fine. I even used leftover hot cross buns once, not bad!)
1½ cups fresh or frozen blueberries (yes, keep them frozen, don't thaw. Blackberries work but they're a bit tart. My friend once used raspberries, but she also adds weird stuff to everything...)
5 large eggs
1¾ cups milk (whole, 2%, or even half almond milk when I totally forgot to shop)
½ cup heavy cream (I've used evaporated milk in a pinch—still yummy)
½ cup granulated sugar (or brown sugar for a bit more depth; honey didn’t dissolve well, so maybe skip that)
2 teaspoons vanilla extract (I usually just slosh it in, honestly)
1 teaspoon ground cinnamon (my grandma swore by Saigon cinnamon, but the store-brand stuff hasn't betrayed me yet)
¼ teaspoon salt
2 tablespoons unsalted butter, melted (spread over top. If you're out, just dot with whatever butter you have. Or skip and hope for the best!)
Powdered sugar or maple syrup, for serving (totally optional—the kids will ask for both)

How You Actually Make It

Preheat your oven to 350°F (175°C). Or 180°C if your oven is British and a bit sassy. Grease a 9x13 inch baking dish; if you forget, a bit of parchment paper at the bottom saves dishwashing drama later.
Layer half the bread cubes in the dish. Sprinkle half the blueberries over the bread. Sometimes I toss both together to save a step but then all the berries are at the bottom—your call.
Drop the rest of the bread cubes over the top, then scatter the remaining berries. This is where I usually sneak a few blueberries—strictly for quality control, you know?
In a big bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt, until it's well blended. Actually, give the eggs a good scramble first; nobody likes random bits of egg white in a bite of sweet bread.
Pour the mixture evenly over the bread and berries, making sure everyone gets a good soak. Press down gently with a spatula—don't squash it, just encourage the bread to soak up those liquids. It’s gonna look a little gloopy—don’t worry.
Drizzle melted butter over the top. If you forget, just dot little pieces and it'll melt as it bakes.
Bake for 40–45 minutes until puffed and golden. Sometimes the top browns before the middle is set, so I tent it with foil for the last 10 minutes (just laid the foil on top, nothing fancy).
Let it sit for about 10 minutes if you can resist. I think it slices better. But honestly, it's chaos around here and sometimes I serve it straight from the oven.
Dust with powdered sugar or drizzle maple syrup on top before serving. Or both. Or neither—live your life!

Some Real Life Notes

If your bread is very fresh, leave cubes out for half an hour to dry a bit. Actually, toasting them briefly in the oven sped this up for me when I was running late.
If you like it extra custardy, add a splash more cream. Mine sometimes comes out a bit messy, but no one's ever complained.
On second thought, don’t overthink the fruit; whatever looks good in the shop works here.

Variations I’ve Harassed My Family With

A handful of chocolate chips between layers for those who can’t say no to chocolate—great, frankly, but super sweet.
Lemon zest with the blueberries—this sings; not everyone here likes it but I do.
I once tried peaches instead of berries. Didn’t love it, but maybe you’ll have better luck. Never again for me (peach loyalists, forgive me!)

Handy Equipment (And What To Do If You Don't Have It)

I always reach for a 9x13 baking dish—Pyrex or the old metal one with the wonky corner, doesn’t matter. If you’ve only got a smaller dish, pile it higher and maybe add a smidge more baking time. No whisk? Fork works. I’ve even used a mason jar; bit awkward, but gets the job done. Just use what you’ve got—don’t let anyone gatekeep your brunch.

How To Store It (Assuming Leftovers Exist)

Okay, so in my house, leftovers aren't really a thing (someone always sneaks in late and polishes it off). But if you do have some, it's fine covered in the fridge for 2 days. It reheats well—pop a slab in the microwave for 30 seconds, or oven if you want crispy edges. I honestly think it tastes even better the next day, cold and straight from the dish (no shame!).

Serving—How We Do It

I like it best with a sprinkle of powdered sugar, my cousin goes heavy on the maple syrup, and someone always asks for whipped cream—pick your favorite. If we’re feeling fancy (rare), a few extra fresh blueberries over the top look nice. We once served this with crispy bacon on the side for a sweet and salty breakfast, which was way better than I expected.

Things I’ve Learned The Hard Way

I once tried to rush the soak step—don’t! Dry patches are weird. Press and let sit those extra 5 minutes.
If you use frozen berries, seriously don’t thaw them or you’ll have a soggy mess, trust me (this comes form experience).
Bread too thin? Slices disappear. Cube them chunky, or you’ll end up with bread pudding (which isn’t bad, just not the goal).

Your Burning Questions—Answered

Can I prep this the night before? Oh yes—cover, refrigerate, and bake straight from the fridge, maybe add 10 minutes or so. I do this for holidays.
What breads actually work? Pretty much anything. I like brioche or challah for rich vibes, but plain white sandwich bread works. Sourdough? Sure. If it’s too dense, maybe add a splash more milk and cross your fingers.
Can I freeze it? Technically, yes, but it can be a bit mushy after thawing. I’m not mad about it, but it’s not as perky as fresh.
Can I halve the recipe? Absolutely, just use a smaller dish; you might bake a smidge less. Or just make it all and have seconds, that’s my plan B.
Milk alternatives? I’ve used oat milk and it was totally fine. Just don’t use water (tried that by accident one chaotic morning—bleh).

Oh, slight tangent—if you have a pet, beware: mine has developed a taste for blueberries. The first time I made this, I turned my back for one second and—snap!—half my topping was gone. Never trust a staring cat in the kitchen, honestly.

Anyway, that’s my hot take on the best quick blueberry French toast casserole. Make it your own, fudge the berries, daydream a little as it bakes, and you’ll end up with something pretty darn delicious. Shout if you need any clarifications; I’m probably making a pan again this weekend anyhow.

Quick Blueberry French Toast Casserole Everyone Loves

Let Me Tell You About This Blueberry French Toast Casserole

Why You'll Love Making This

What You'll Need (Substitutions Welcome!)

How You Actually Make It

Some Real Life Notes

Variations I’ve Harassed My Family With

Handy Equipment (And What To Do If You Don't Have It)

How To Store It (Assuming Leftovers Exist)

Serving—How We Do It

Things I’ve Learned The Hard Way

Your Burning Questions—Answered

Quick Blueberry French Toast Casserole

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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