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. What’s even better is this is a fabulous make-ahead breakfast casserole. Keep it in the fridge or pop it in the freezer for an easy breakfast on a busy morning.
Ingredients
Another thing I love about this breakfast casserole is the simplicity of the ingredients. You likely have all of them in your pantry/fridge already!
For French Toast:
- Stale loaf of sourdough bread
- Eggs
- Milk
- Butter
- Maple syrup
- 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 & Refrigerate the Casserole
Spray an 8×8 inch casserole dish with cooking spray. Add the bread and 1 cup of the blueberries (reserve ½ 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. 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).
What to Serve With Blueberry Baked French Toast
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
One of the beauties of this recipe is it can be made ahead of time. It’s a perfect recipe to serve to groups of people since you can assemble it the night before and just pop it in the oven the morning you want to cook it.
Freeze For Later: Assemble the recipe as directed but don’t bake it. Tightly wrap the dish in a few layers of plastic wrap or foil (or a tight-fitting lid), fill out and tape on the freezer label, and freeze.
Prepare From Frozen: Note: You will need to have the ingredients to make the Vanilla Glaze on hand. Thaw completely using one of these safe thawing methods. Bake as instructed!
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.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Blueberry French Toast Casserole with Vanilla Glaze
No need to slave away over the stove flipping French toast. What’s even better is this is a fabulous make-ahead breakfast casserole. Keep it in the fridge or pop it in the freezer for an easy breakfast on a busy morning.
Ingredients
For French Toast:
- 5 large eggs
- 1 cup milk (your choice)
- 1/4 cup melted salted butter, melted (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
*If you don’t have stale bread on hand, preheat the oven to 350°F. Place your bread cubes on a rimmed baking sheet and bake for 10 to 15 minutes, stirring at least once, until toasted. Let the bread cool before using.
**If using frozen blueberries, add them to the casserole while still frozen (do not thaw first). This helps prevent the berries from coloring the casserole too much.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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
If you want to double this recipe, make it in a 9×13 pan and bake for a bit longer, until set in the middle and golden brown on top.
Thriving Home! Oh. My. Goodness. This casserole lives up to all the hype! It is amazingly delicious….even with GF bread! I meant to snap a pic after I got it out of the oven and iced. By the time I remembered, it was gobbled up! My husband was so thrilled and surprised that is was GF. Thank you!!!!
★★★★★
What a wonderful review Laura! So glad it lived up to the hype and you found a winner for your family. Thank you for leaving a review.
Delicious, easy and great to freeze for later or travel with
★★★★★
Glad you like it Penny and have taken it on the road!
Made this at home first. Everyone loved it! Now I make it and freeze it ahead of time to take camping. Love this recipe. So easy!
★★★★★
I’m glad you’ve found a good make-ahead meal for camping! Thanks for taking time to leave a review Rachel.
The second time I made it, I actually mixed every thing together in a large bowl, then spooned the bread in individual serving size dishes, poured the remaining egg mixture into the bowls along with the blueberries, then froze them. It worked out great! Will be making another batch this week!
★★★★★
Love this idea. Thanks for sharing Natalie!
My son really enjoyed this the first time I made it about 2 weeks ago. Getting ready to make more now!! Thanks for the recipe!!
★★★★★
Awesome to hear that, Natalie! Thank you so much for taking the time to leave a review.
I don’t like regular french toast but love this
★★★★★
Always fun to hear when someone generally doesn’t like something, like french toast, but then enjoys our twist on it! Thank you for leaving a review Jackie.