Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Blueberry French Toast Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

This Blueberry French Toast Casserole is a delightful make-ahead breakfast dish perfect for busy mornings or brunch gatherings. Featuring day-old sourdough bread cubes soaked in a fragrant mixture of eggs, vanilla almond milk, lemon zest, and pure maple syrup, then layered with fresh or frozen blueberries and baked to golden perfection. Topped with powdered sugar, butter, and extra maple syrup, this casserole offers a sweet, tangy, and comforting treat that will please the whole family.

  • Total Time: 9 hours 15 minutes
  • Yield: 12 servings

Ingredients

Base

  • 1 loaf (14- to 16-ounce loaf) day-old sourdough bread
  • 1 ½ cups blueberries (fresh or frozen)

Casserole Mixture

  • 8 large eggs
  • 2 cups unsweetened vanilla almond milk (or milk of choice)
  • ⅓ cup pure maple syrup
  • zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt

For Serving

  • Powdered sugar
  • Maple syrup
  • Butter

Instructions

  1. Arrange Bread and Blueberries: Coat a 9×13-inch casserole dish with nonstick spray. Cut the day-old sourdough bread into cubes. If the bread is still soft or fresh, allow it to dry slightly for better texture in the casserole. Arrange the bread cubes in an even layer in the prepared casserole dish and evenly sprinkle the blueberries over the top. Set aside.
  2. Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, unsweetened vanilla almond milk, pure maple syrup, lemon zest, freshly squeezed lemon juice, pure vanilla extract, ground cinnamon, and kosher salt until fully combined and smooth.
  3. Soak the Bread: Pour the egg mixture evenly over the bread cubes and blueberries in the casserole dish, pressing down lightly if needed to ensure the bread absorbs the liquid. Cover the dish tightly with plastic wrap and refrigerate overnight for at least 9 hours to allow the bread to soak up all the flavors. If short on time, soak for a minimum of 2 hours.
  4. Bake the Casserole: When ready to bake, remove the casserole from the refrigerator. Preheat your oven to 350°F (175°C) and position an oven rack in the center. Uncover the casserole and bake for 45 to 55 minutes, or until the top is lightly golden brown and the center is set but still moist—no longer liquidy.
  5. Serve: Remove from oven and let cool slightly. Serve portions topped with a dusting of powdered sugar, a pat of butter, and warm maple syrup as desired for a delicious, comforting breakfast or brunch.

Notes

  • Using day-old sourdough bread helps the bread cubes absorb the custard mixture better without becoming too mushy.
  • If you only have fresh bread, consider toasting or drying it out slightly before using to improve texture in the casserole.
  • Fresh or frozen blueberries can be used depending on availability.
  • The casserole can be made up to 24 hours in advance and baked when ready.
  • For a dairy option, substitute the almond milk with whole milk or cream.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/blueberry-french-toast-casserole-recipe/