When it comes to a sweet breakfast option, pancakes and waffles are great, but I’m solidly in the French toast camp. It just has a richness and flavor that can’t be beat. This blueberry French toast casserole provides all the flavor and goodness of French toast, with the ease of a one-dish breakfast.
Sprinkle some toasted walnuts on top for an extra flavor burst!
Blueberry French toast casserole
Rather than slicing and dipping individual pieces of bread, this blueberry French toast casserole is more of a dice-and-pour recipe. Read: EASY. Start with challah bread, potato bread, or this soft French bread recipe. Or do as frugal folks do and use stale bread in this casserole. It’s a great way to transform food that people might otherwise turn their noses up at into something delectable. (I’ll keep your secret!)
Related: Easy Blueberry Jam
Cut the bread into cubes, put them in a baking dish, and pour the egg mixture over the top. You could stop right there and have a very tasty breakfast. But it wouldn’t be a blueberry French toast casserole, now, would it?
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One the cubes are saturated with the egg mixture, sprinkle on the blueberries and almonds. The recipe calls for fresh blueberries (lucky you, if you’re growing blueberries in your backyard!) but you can certainly use frozen blueberries as well. And again, while the recipe calls for almonds, feel free to switch it up. Use pecans, walnuts, or macadamia nuts and it will be just as wonderful.
Make it a make ahead French toast casserole
This blueberry French toast casserole is multi-talented. Make it in the morning or make it the night before to get breakfast on the table in a hurry. It’s a great addition to a holiday breakfast or brunch — the blueberries make it special!
Serve this French toast casserole fresh out of the oven with fresh maple syrup, your favorite jam or jelly, or a simple sprinkle of powdered sugar.
Related: 10 Types of Berries to Grow
★ Did you make this blueberry French toast casserole? Don’t forget to give it a star rating below! ★
Blueberry French Toast Casserole with Sliced Almonds
Easier than flipping French toast slices, this casserole makes it easy to serve everyone at once. The make ahead option takes the rush out of breakfast.
Ingredients
- 1 loaf Challah or French bread, cut into 1" cubes
- 6 eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg, ground
- ½ teaspoon cinnamon, ground
- 2 tablespoons brown sugar
- ½ pint blueberries
- ¼ cup almonds, sliced
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix together eggs, milk, vanilla, nutmeg, cinnamon, and brown sugar. Set aside.
- Grease a 9x13" casserole pan. Spread cubed bread in the dish and top with egg mixture. Make sure all of the bread is coated with the egg mixture.
- Sprinkle almonds and blueberries over the egg mixture.
- Bake for 40-45 minutes, or until casserole is golden colored.
- For a make ahead French toast casserole, cover the dish and store in the refrigerator for 8-12 hours. Remove from refrigerator 30 minutes prior to baking. Bake as directed above.
Notes
A frugal alternative? Use stale bread in this casserole.
The recipe calls for fresh blueberries but you can certainly use frozen blueberries as well. And again, while the recipe calls for almonds, feel free to switch it up and use pecans, walnuts, or macadamia nuts.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 302Total Fat: 10gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 157mgSodium: 289mgCarbohydrates: 38gFiber: 2gSugar: 10gProtein: 12g
Aloha! I’m Kris Bordessa, 
Oh, this sounds absolutely divine! I’ve been meaning to attempt one of these French Toast Casseroles for a while; I just never seem to get around to it. Thanks for the share, and the reminder that I truly need to get on the ball with giving it a go!
This recipe is great, but it requires 8 eggs, not 6 eggs. When I first took it out of the oven, the top layer of bread was like dry crispy toast, not French toast. I mixed 2 more eggs with 1/2 cup of milk and another tsp. of vanilla, then spooned that over the top and baked it for another 10 minutes. The result was delicious, and I will certainly make it again. (BTW, I did not have brown sugar so I substituted maple syrup. 2 tbs. brown sugar = 1 and 1/2 tbs. maple syrup. There was no need to reduce the liquid. I also doubled the amount of sliced almonds – personal preference.) Thanks again for a great recipe!
Correction: After adding the additional egg and milk mixture, I baked it for 15 minutes more, not 10, to ensure that the eggs were fully cooked.
Please respond to Caryn comment: regarding eggs, etc. Thank you.