Blueberry French Toast Casserole with Sliced Almonds

serving of blueberry french toast casserole on a white plate.

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.

4.58 from 35 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Author: Kris Bordessa

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.
6 eggs, 2 cups whole milk, 1 teaspoon vanilla extract, ¼ teaspoon nutmeg, ½ teaspoon cinnamon, 2 tablespoons brown sugar
Grease a 9x13" casserole pan. Spread cubed bread in the dish and sprinkle almonds and blueberries over the top.
1 loaf Challah or French bread, ½ pint blueberries, ¼ cup almonds
Pour egg custard over the top of the dry ingredients, making sure all of the bread is coated with the egg mixture.
Bake for 40-45 minutes, or until casserole is golden colored.

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, toasted walnuts, or macadamia nuts.
For an overnight bluberry French toast casserole, cover the dish and refrigerate overnight. Remove from refrigerator 30 minutes prior to baking. Bake as directed above.

Nutrition

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