So, Why Am I Obsessed With This Blueberry French Toast Casserole?

Alright, let me just admit up front: I first made this quick blueberry French Toast casserole because I nearly burned the regular French toast (what a morning that was; you don’t even want to know how the bacon turned out). Anyway, toss it all together, a big handful of blueberries (I use frozen most of the time, because hello, cheap and easy), and boom, my crew thinks I’m some kind of breakfast genius. It’s the one dish that gets everyone out of bed before noon on a Sunday—no kidding.

If you’ve ever tried to flip a pancake while a dog is underfoot and a toddler is throwing blueberries across the room, then you’ll understand why “casserole style” anything is a lifesaver. Trust me. And fair warning: if you eat the brown sugar topping out of the bowl while the bread is soaking, I will not judge you (because, um, same).

Why You’ll Love This (Or, Why I Keep Making It)

I make this when I have leftover bread that’s going a bit stale — you know, the stuff nobody in my house touches unless it’s disguised as something sweet.
My family goes absolutely bonkers for the crispy, caramelized top (sometimes I have to remind my oldest not to eat just the topping and abandon the rest — kids, right?).
No endless flipping like traditional French toast, especially useful if you’re—as I tend to be—a bit bleary-eyed in the morning.
I used to fret over the custard soaking time, but honestly, letting it sit for as little as 15 minutes works fine for me now.
It’s very forgiving! Forgot the blueberries once, and just called it “rustic bread pudding”—no one noticed (although I did miss that pop of tartness, to be honest).

What You’ll Need (And Yes, There Are Shortcuts)

1 loaf day-old bread (brioche, challah, or honestly whatever you’ve got – hot dog buns in a pinch don’t taste terrible)
1 1/2 cups fresh or frozen blueberries (no need to thaw, but if they’re a little icy, expect extra juiciness)
6 large eggs (sometimes I use 5 if I’m running low; it’s probably fine)
2 cups milk (whole milk is nice, but almond milk works if that’s your jam)
1/2 cup heavy cream (or just bump up the milk, because who keeps cream on hand sometimes?)
1/2 cup sugar (grandma used to insist on caster sugar, but normal white’s all I use)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (sometimes a dash more if I’m feeling spicy)
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
1/3 cup packed brown sugar (light or dark—use whatever’s lurking in your cupboard)

How I Throw This Together

Grease up a 9×13-inch baking dish. Not strictly necessary, but I hate scraping sticky eggs off glass at 8 am.
Cut or tear your bread into cubes, about golf ball-ish size. Toss about two thirds into the baking dish (save a handful for the top—or not, if you forgot; it’s fine).
Scatter most of the blueberries over the bread. I usually sneak a few to snack on here.
In a mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until it actually looks like custard.
Pour the custard all over the bread and blueberries. Give it a gentle squish with your hands or a spatula so everything gets a little cozy (this is the part where it looks wildly unappetizing, but don’t stress).
Let it sit for at least 15 minutes to soak. In a rush? Just keep going—it’ll work out. If you’re really planning ahead, overnight in the fridge is best, but honestly I almost never remember.
Preheat your oven to 350°F (175°C). This is usually when I realize I forgot to start the coffee.
Meanwhile, mix melted butter with brown sugar in a small bowl. Sprinkle this mix over everything. Feels fancy, tastes better.
Add the last handful of bread cubes and leftover blueberries on top. (Or don’t. Sometimes I forget, and it still works.)
Bake uncovered for 40 to 45 minutes, until the custard’s set and the top is golden brown (if it jiggles like your Aunt Pat’s Jell-O salad, give it another 5-10 minutes).
Let it sit for a few minutes before serving. It’s lava-hot straight out of the oven—I learned the hard way, trust me.

Random Notes (Lessons Learned the Hard Way)

One time I tried using a baguette. It turned out weirdly chewy, but my friend said it was “toothsome”—so maybe just a matter of taste?
If you only have skim milk, add a splash of melted butter or just embrace the lighter texture. Up to you.
Frozen blueberries will bleed into the custard and make purple swirls—kids love it; looks wild but tastes awesome.

What Could You Change? (Tried and…Sometimes Failed)

Swap in raspberries or mixed berries for blueberries — works great! Strawberries got a bit mushy, so that’s not my favorite.
Once, I tried a swirl of cream cheese in the middle. I liked it; no one else in my family did. Oh well, more for me that day.
I swapped half the bread with leftover croissants; now that was a winner—totally decadent.

Equipment Stuff (But If You Don’t Have It? No Worries)

9×13-inch baking dish (or two smaller ones—don’t fuss, it’ll work)
Mixing bowls
Whisk (but a fork and some elbow grease do the trick if you’re desperate)
Aluminum foil (in case the top starts to get too brown)

Storing It (If You Even Have Leftovers)

Cover and refrigerate leftover casserole for up to 3 days—it reheats surprisingly well, but honestly, in my house it never lasts more than a day! Also, cold straight from the fridge is not half bad for midnight snacking. (Not that I’m admitting to anything…)

How I Like To Serve It (Family Traditions and All)

A scoop of vanilla yogurt on top is what my kids beg for; my partner insists on actual maple syrup (and won’t touch it otherwise). If it’s “just adults,” we sometimes dust with powdered sugar and call it brunch—plus a side of bacon, because why not?

Tricks That Actually Make a Difference

I once tried to rush the soaking step—ended up with dry crunchy bits that were basically croutons in custard. Now I let it soak, even if just 15 minutes.
If your oven runs hot (like mine), check at 35 minutes so you don’t end up with that burnt sugar top. Learned that one the hard way.

Real Questions People Have Asked Me

Can you make this ahead? Oh, absolutely! Actually, I think this tastes better the next day, but I hardly ever get the chance—my lot devours it warm.
Can you freeze it? You can, but I find the bread turns a bit mushy. If you’re fine with that, by all means!
Do I have to use blueberries? Nope! It’s just my favorite. Raspberries, blackberries, really anything that doesn’t turn to paste when baked works great.
What bread is best? I tend to think challah or brioche is the dream, but whatever yeasty bread is on the counter is usually what I grab. Sourdough once, but everyone side-eyed me for that one.

Also, fun fact (totally unrelated): I once tried to use cake in place of bread when I had nothing else. It was very, very sweet. If you’re wondering, I don’t recommend it, unless you secretly enjoy a sugar rush that lasts all afternoon.

Quick Blueberry French Toast Casserole: Easy & Delicious Recipe