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    Home » Breakfast

    Blueberry French Toast Casserole

    Published: Aug 13, 2011 Last updated: Jun 15, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A breakfast or brunch recipe made with day old bread baked in an egg custard with fresh blueberries and maple syrup as a sweetener.
    Blueberry French Toast Casserole Featured Image.

    French toast fans will love this Blueberry French Toast Casserole recipe and it's the perfect brunch or breakfast recipe to serve on special occasions. Made with a crusty day old bread baked in a egg custard base sprinkled with fresh juicy blueberries.

    This delicious easy french toast bake is the perfect recipe for Christmas morning, Easter, mother's day brunch, and summer time weekend breakfast gatherings.

    ❤️ Why you'll love it

    ✔️ It's not too sweet and is made perfect with just a drizzle of maple syrup.

    ✔️ It gets nice and crusty on the top of the casserole and is custardy on the inside.

    ✔️ This easy breakfast recipe is made in one dish that can be made the night before and baked the next morning.

    Bread cubes for french toast casserole.
    Day old bread that has a firm and crusty texture is best for this french toast casserole.

    🥘 Ingredients

    Stale bread, it can be french bread, challah bread, or italian bread all will work in this recipe.

    Cream cheese, this is cut into cubes and scattered over top of the bread in the casserole dish

    Heavy cream

    Pure maple syrup

    Ground cinnamon

    Large eggs

    Vanilla extract

    Fresh blueberries

    Coarse sugar crystals (optional)

    Blueberry, Blue Cheese, and Pecan Grilled Romaine Salad

    🔪 Instructions

    1. Preheat oven to 350 degrees. Spray casserole dish with cooking spray. Place ½ of bread cubes in bottom of prepared baking dishl. Add 1 cup blueberries to the casserole and evenly distribute the cream cheese cubes over top of the bread..
    2. In a medium bowl, whisk eggs, cream, syrup, vanilla, and cinnamon together until well blended. Pour ½ cup liquid over the bread cube mixture.
    3. Spread the remaining bread cubes in the casserole dish and cover with remaining egg mixture.
    4. Bake covered with aluminum foil in oven 30 minutes. Remove cover, sprinkle with 1 tablespoon coarse sugar crystals and bake another 10 minutes uncovered, until the top is golden brown. Serve with extra blueberries and pure maple syrup.

    🥄 Equipment

    13-inch baking dish

    Medium bowl

    Hand whisk

    Rubber scraper

    Wooden spoon

    🥫Storage

    Store leftovers in the fridge up to 4 days and in the freezer up to 3 months.

    📖 Variations

    • Sprinkle the top of baked casserole with powdered sugar and lemon zest
    • Make this casserole in individual portions using 4 ramekins in place of the large casserole dish
    • Substitute brown sugar for the maple syrup
    Blueberry French Toast Casserole Featured Image.

    💭 Tips

    If making this french toast casserole recipe the night before to bake the next day, remove it from the refrigerator and bring to room temperature (about 20 minutes) before baking.

    📚 Related Recipes

    This Pumpkin Chocolate Bread Pudding makes a delicious fall treat!

    Try these Cheesecake Stuffed French Toast Sliders for your next brunch dish.

    Waffled French Toast with Meyer Lemon Maple Syrup

    A great recipe for fresh strawberries is this Strawberry Stuffed French Toast.

    🍽 Serve with...

    Serve this baked french toast recipe with pure maple syrup, your favorite fruits,


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    Blueberry French Toast Casserole Featured Image.

    Blueberry French Toast Casserole

    Shelby Law Ruttan
    A breakfast or brunch recipe made with day old bread baked in an egg custard with fresh blueberries and maple syrup as a sweetener.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Breakfast
    Cuisine American
    Servings 4
    Calories 370 kcal

    Equipment

    • 13-inch baking dish
    • Medium bowl
    • Hand whisk
    • Rubber scraper

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 4 cups cubed Italian bread
    • 2 ounces ⅓ less fat cream cheese , cubed
    • ⅓ cup heavy cream
    • 2 tablespoons maple syrup
    • ½ teaspoon cinnamon
    • 3 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 cup blueberries
    • 1 tablespoon coarse sugar crystals

    Instructions
     

    • Preheat oven to 350 degrees. Spray individual oven safe bowls with cooking spray.
    • Place ½ cup of bread crumbs in bottom of bowl. Add ¼ cup blueberries to each bowl and divide the cubed cream cheese between the bowls.
    • Whisk the eggs, cream, syrup, vanilla, and cinnamon together until well blended. This should make 1 cup of liquid. Pour ½ cup liquid over each bowl.
    • Bake covered in oven 30 minutes. Remove cover and bake another 10 minutes to brown top. Serve with extra blueberries and pure maple syrup.

    Notes

    Please note that you can also bake this all in one dish. I opted for the smaller bowls just because I wanted the “visual”. :o)

    Nutrition

    Calories: 370kcalCarbohydrates: 32gProtein: 9gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 174mgSodium: 233mgPotassium: 216mgFiber: 2gSugar: 22gVitamin A: 593IUVitamin C: 4mgCalcium: 71mgIron: 1mg
    Keyword Blueberry French Toast Casserole
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Sarah Bates

      April 24, 2014 at 6:26 pm

      This looks SO good, Shelby! My boys would definitely love it too. I may be trying this over the weekend! 🙂

      Reply
    2. Fahad Khan

      September 21, 2011 at 2:53 pm

      More treasure discovered by me!:-)

      Reply
    3. Patsyk

      August 16, 2011 at 12:40 pm

      I love when the scent of baking goodies takes me back to when I was a child at Grandma's house or even when my mom was baking something wonderful. This looks like a perfect weekend breakfast treat!

      Reply
    4. Mari

      August 16, 2011 at 1:54 am

      Very unique! I love the contrasting colors of the berries look very appetizing 🙂

      Reply
    5. Judee @ Gluten Free A-Z

      August 16, 2011 at 12:10 am

      How clever! I love the idea of a fruit spring roll.

      Reply
    6. Cajun Chef Ryan

      August 15, 2011 at 2:52 pm

      Wow, great treat indeed! I can never get enough blueberries, great way to add them in this wonderful dish.

      Reply
    7. Angela FRS

      August 14, 2011 at 2:22 pm

      Sooooo pretty! Looks like a perfect Saturday morning breakfast.

      Reply
    8. LaPhemmePhoodie

      August 14, 2011 at 1:05 pm

      My parents have a garden. They often bring me food to play with. So great when that happens. I often have blueberries for breakfast but have yet to incorporate them into a French Toast dish. This one sounds very comforting!

      Reply
    9. sheila

      August 14, 2011 at 7:51 am

      Mmm, I want this now! It's 1;45 in the a.m , I think I will have to make a blueberrie run in the morning!

      Reply
    10. vanillasugarblog

      August 14, 2011 at 12:21 am

      shel your photos are getting really good. whatever you're doing keep doing it momma.
      i wish i didn't have to work so early i want pancakes or french toast for my sunday morning.

      Reply
    11. briarrose

      August 13, 2011 at 10:53 pm

      Such a great, breakfast dish. Love the color the blueberries provide.

      Reply
    12. Kathleen

      August 13, 2011 at 6:43 pm

      This really looks TOO delicious!

      Reply
    13. Mari

      August 13, 2011 at 4:37 pm

      What a mouthwatering breakfast recipe! I am so craving it!

      Reply
    14. Shelby

      August 13, 2011 at 3:09 pm

      LOL, too funny Katrina...however, Michelle O is from my home area and believe it or not, we have never met, but she does know some of my family! Small world.

      Reply
    15. honeyb

      August 13, 2011 at 3:07 pm

      I don't normally love stuff like this, I'm just a boring, plain old granola in my yogurt kind of gal. But this one really sold me and looks so good! I discovered it, Shelby!

      Is the person commenting just above Michelle Obama? 😉

      Reply
    16. Michele O

      August 13, 2011 at 2:56 pm

      sounds and looks yummy!

      Reply
    17. Pegasuslegend

      August 13, 2011 at 2:50 pm

      Fabulous enticing photo's love this one my son will too!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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