Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Assemble the casserole the night before, cover, and refrigerate. Bake in the morning as directed. The custard will have a chance to sink into the bread and the flavors will settle, singing like an old hymn.

Can I use frozen blueberries?

You can. Use them straight from the freezer without thawing to avoid excess moisture. If the berries are icy, toss them in a tablespoon of flour to keep them from sinking and bleeding into the custard too much.

Can I make this dairy-free?

Yes. Substitute a plant-based milk such as almond or oat, and use a dairy-free butter substitute. The texture will be slightly different but still comforting and homemade.

How do I know when it is done?

The top should be golden brown and the center should not wobble like liquid. A toothpick inserted in the center should come out mostly clean with a few moist crumbs. The edges will pull back slightly from the dish.

Is there a slow cooker method?

Yes, you can adapt this recipe for a crock pot. Layer bread and blueberries, pour the custard, and cook on low for about 2 to 3 hours. The texture will be more uniformly soft, like a slow-cooked pudding, but the flavors will be rich and familiar.

Easy Quick Blueberry French Toast Casserole 2026

Description

A comforting breakfast casserole featuring layers of bread, fresh blueberries, and a creamy custard, perfect for family gatherings.

Ingredients

Scale

8 slices of bread (preferably a day or two old)
2 cups fresh blueberries
4 large eggs
2 cups whole milk
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Salt to taste

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cut the bread into cubes and place half in the prepared dish, scattering them to create pockets for blueberries.
Sprinkle the blueberries over the bread evenly.
Add the remaining bread cubes on top, pressing down gently.
In a bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and a pinch of salt until smooth.
Pour the egg mixture evenly over the bread and blueberries, pressing lightly for even soaking.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes until top is golden brown and center is set.
Let cool slightly before serving, optional drizzle with more maple syrup.

Notes

Use real butter for best flavor and texture. You can make this a day ahead for quick morning prep.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 18g
Sodium: 400mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 12g
Cholesterol: 150mg