Blueberry French Toast Casserole with Vanilla Glaze
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No need to slave away over the stove flipping French toast. Serve everyone at once with this easy and DELICIOUS Blueberry French Toast Casserole. Prep this fabulous make-ahead breakfast casserole ahead and store in the fridge or freezer for busy mornings, a breakfast potluck gathering, or even Christmas Breakfast.
Ingredients
I love the simplicity of the ingredients. You likely have all of them in your pantry and fridge already!
For French Toast:
- Stale loaf of sourdough bread (or whatever bread you have on hand)
- Eggs
- Milk
- Butter
- Maple syrup – No fake stuff!
- Vanilla extract (here is how to make homemade vanilla extract!)
- Fresh or frozen blueberries
For Vanilla Glaze: (optional)
- Milk
- Vanilla extract
- Salt
- Powdered sugar
How to Make Blueberry French Toast Casserole
Make the Egg Mixture
In a mixing bowl, whisk together the eggs, milk, melted butter, maple syrup, and vanilla.
Assemble u0026 Refrigerate the Casserole
Spray an 8×8-inch casserole dish with cooking spray. Add the bread and 1 cup of the blueberries (reserve 1/2 cup). Pour the egg mixture evenly over the bread and blueberries and toss to make sure every piece of bread is moist. Spread the remaining 1/2 cup of blueberries on top. Cover and refrigerate for at least 3 hours and up to 24 hours, if not freezing.
Bake It!
Preheat the oven to 350°F, while the casserole sits on the counter to warm slightly. Bake, uncovered, for 50-60 minutes or until golden brown on top and set in the middle. (If it’s browning too much on top, tent the casserole with foil.) Let the casserole cool for about 10 minutes.
Make a Vanilla Glaze (Optional)
While the casserole cools, stir together the milk, vanilla, and salt in a small bowl. Add the powdered sugar and whisk until a thin, white glaze forms.
Use a spoon to drizzle the glaze over the casserole (you don’t have to use all of it).
Side Dish Ideas
Here are some serving suggestions for a baked french toast recipe. Serve warm alongside other brunch or breakfast favorites like…
How to Freeze a French Toast Casserole
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Substitutions and Variations
You can also mix this recipe up in a variety of ways. Here are some ideas:
- If you want to skip the Vanilla Glaze, just serve with real maple syrup on the side instead.
- Swap raspberries or chopped-up strawberries for the blueberries.
- Add some toasted sliced almonds to the top for a little crunch.
FAQs
If you don’t have stale bread on hand, preheat the oven to 350°F. Cut your favorite bread into cubes and place on a rimmed baking sheet. Bake for 10 to 15 minutes, stirring at least once, until toasted. Let the bread cool before using.
Brioche, French bread, Challah, and crusty sourdough are excellent choices.
Avoid soft, pre-sliced sandwich bread. It can get soggy in a casserole.
French toast casserole keeps well in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or in a 325°F oven until warmed through.
More Blueberry Recipes You’ll Love
How to Video
Blueberry French Toast Casserole with Vanilla Glaze
Ingredients
For French Toast:
- 5 large eggs
- 1 cup milk (your choice)
- 1/4 cup melted salted butter (DF option: Use ghee or melted coconut oil.)
- 1/4 cup pure maple syrup (plus more (optional) for serving)
- 2 teaspoons pure vanilla extract
- Cooking spray
- 1 10-ounce loaf of sourdough bread* (GF option: Use gluten-free bread.)
- 1 1/2 cups fresh or frozen** blueberries
- For Vanilla Glaze: (optional)
- 1 tablespoon milk (your choice)
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 1/2 cup powdered sugar
Instructions
Make It Now:
- In a large bowl, whisk together the eggs, milk, melted butter, maple syrup, and vanilla.
- Spray an 8×8-inch casserole dish with cooking spray. Add the bread and 1 cup of blueberries (reserve 1/2 cup). Pour the egg mixture evenly over the bread and blueberries and toss to make sure every piece of bread is moist. Spread the remaining ½ cup of blueberries on top. (Freezing instructions begin here.)
- Cover and refrigerate for at least 3 hours and up to 24 hours, if not freezing.
- Preheat the oven to 350°F, while the casserole sits on the counter to warm slightly. Bake, uncovered, for 50-60 minutes or until golden brown on top and set in the middle. (If it’s browning too much on top, tent the casserole with foil.)
- Make the Vanilla Glaze. In a small bowl, stir together the milk, vanilla, and salt. Add the powdered sugar and whisk until a thin, white glaze forms.
- Let the casserole cool for about 10 minutes. Then, use a spoon to drizzle the glaze over the casserole (you don’t have to use all of it). Serve warm, with more maple syrup, if desired.
- Freeze For Later: Follow Steps 1-2, tightly wrap the casserole in plastic wrap or foil, and freeze.
- Prepare From Frozen: Note: You will need to have the ingredients to make the Vanilla Glaze on hand. Thaw completely. Follow Steps 4-6.
Notes/Tips
This is a favourite! I’ve made it many times. I love that I can throw it together the night before so it’s ready to go for breakfast or brunch with no mess, and everyone loves it!
Glad you’ve found a winner you can make on repeat Rachael! Thanks for taking the time to leave a review.
Everyone loved it! Easy and delicious
So glad everyone enjoyed it! Thanks for leaving a review Cathy.
I’ve made this recipe with blueberries in the past and we’ve love it, but today I used strawberries and it was a huge hit with my littles!
Oooh. Thanks for the tip Heather! I bet there are others who wondered if it would be as yummy. 🙂