Baked Blueberry French Toast Casserole

You get the best of both worlds with this baked blueberry French toast casserole: sweet custard middles with a crispy topping! Assemble and bake right away, or make it ahead and look forward to a brunch feast.

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Chilling time: 30 minutes up to overnight time:
  • Yield: 6 to 8 servings


  • 1 pound loaf rustic bread, cut into 1-inch cubes (about 10 cups of cubes)
  • 1 1/2 (or 2) cups blueberries, frozen or fresh
  • 5 large eggs
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 8 tablespoons sugar, divided
  • 1 tablespoon lemon zest
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, diced


1 Assemble the dry ingredients: Butter a 9x13 (or other 3-quart) baking dish. Spread half of the bread cubes in an even layer in the prepared pan. Top with 2/3 of the blueberries, followed by the remaining bread cubes and blueberries.

If using frozen blueberries, add them to the casserole while still frozen (do not thaw). This helps prevent the berries from coloring the casserole too much.

Overnight Baked French Toast with Blueberries add the bread cubes Baked French Toast with Blueberries add the blueberries

2 Whisk the liquids: Beat the eggs, milk, cream, vanilla, 6 tablespoons of the sugar, lemon zest, and the salt together. Pour the mixture over the bread cubes, pressing down gently (so you don’t burst the berries) to make sure the egg mixture is absorbed.

Overnight Baked French Toast with Blueberries add the custard

3 Soak at least 30 minutes, or overnight: If soaking overnight, cover the pan with plastic wrap and refrigerate overnight.

4 Preheat the oven to 350°F about 15 minutes before you plan to bake the casserole.

5 Bake the casserole: Just before baking, sprinkle the top of the casserole with the remaining sugar and dot with the diced butter. Bake for 45 minutes, until slightly puffed and golden brown. (Casserole that chilled overnight might take a few minutes longer.)

Blueberry French Toast Bake sprinkle with sugar

6 Serve: Let the casserole cool for about 10 minutes before cutting. Serve with a dusting of powdered sugar over top or a drizzle of maple syrup.

Leftovers will keep, refrigerated, for about a week and can be reheated in the microwave.

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  • Susan Gapinski

    Megan thank you for trying the french toast casserole with gluten free bread! Now I will
    try making it for my grandson, who cannot have gluten.

  • Marta Rivera

    I loved how easy this casserole came together. I prepped it the evening before and put it in the oven while I was getting ready to head it

  • David Wright

    In England we call this bread & butter pudding made with raisins and some candied peel for variety at Christmas. A single measure of brandy for adults is yummy!

  • Susan

    Do you think a good gluten free bread would work?

    • Emma Christensen

      Hi, Susan! Emma here, managing editor for Simply Recipes. We haven’t tried this with gluten-free bread, and my gut instinct would be that GF bright might have a tendency to fall apart and become soggy. If you have a brand of GF bread that you really love and think behaves similarly to regular breath, however, I’d say it’s worth a try! Let us know if you try it!

    • Megan

      I tried made this recipe with Gluten Free bread last weekend. I used the same amount of bread, but I found a honey white variety to use. I cut the bread into cubes and let them air out the night before to get a stale. Then I assembled the casserole in the morning, let soak about 30 mins and cooked it. It was delicious!

  • Walter

    Looks good. Something to try on a weekend. Mabe with some raspberries mixed in also. But for me, I would combine everything in a large bowl and mix every 10 minutes so the egg mixture was absorbed. So its one more bowl to clean. So what.

    • William Brooke

      I just tried this earlier and everything was perfectly absorbed with no mixing in a bowl. It was really delicious…