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Home Recipe Index Breakfast French Toast, Pancakes, & Waffles

Blueberry French Toast Casserole with Vanilla Glaze

★★★★★ 4.9 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 6/20/23Updated: 4/12/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

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.

vanilla glaze being drizzled on top of a blueberry baked french toast casserole
Table of Contents
  • Ingredients
  • How to Make Blueberry French Toast Casserole
  • What to Serve With Blueberry Baked French Toast
  • How to Freeze a French Toast Casserole
  • Substitutions and Variations
  • More Blueberry Recipes You’ll Love
  • Blueberry French Toast Casserole with Vanilla Glaze

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
ingredients for blueberry french toast bake, including bread, blueberries, eggs, milk, butter, and maple syrup

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.

eggs and milk being whisked in a glass bowl

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.

cubed bread pieces in a glass casserole dish
bread pieces and blueberries in a glass casserole dish with an egg mixture on top
bread pieces and blueberries in a glass casserole dish

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).

vanilla glaze being whisked in a white bowl
vanilla glaze being drizzled on top of a blueberry baked french toast casserole
a serving of blueberry french toast casserole with vanilla glaze on a plate with a fork

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…

overhead shot of eggs in an instant pot

Instant Pot Hard Boiled Eggs

egg bites in a silicone muffin pan

Cheddar Chive Egg Bites

baked bacon on a baking rack

How to Bake Bacon in the Oven

stirring fruit salad together after adding dressing

Classic Fruit Salad

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!

blueberry french toast casserole dish wrapped in foil

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.
a serving of blueberry french toast casserole with vanilla glaze on a plate with a fork

More Blueberry Recipes You’ll Love

stack of blueberry avocado muffins

Blueberry Avocado Muffins

Blueberry Banana Bread

Blueberry Banana Bread

Make Ahead Blueberry Crumble Breakfast Cake

Blueberry Muffin Overnight Oats

Blueberry baked oatmeal in a white baking dish

Blueberry Baked Oatmeal

blueberry smoothie in mason jar with straw

Blueberry Muffin Smoothie

Blueberry Crumble Bars

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} in a glass casserole dish.
★★★★★ 4.9 from 13 reviews

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.

Yield: 5 servings 1x
Prep: 15 minCook: 55 minutesTotal: 1 hour 10 minutes
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Scale:

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:

  1. In a large bowl, whisk together the eggs, milk, melted butter, maple syrup, and vanilla. 
  2. 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.) 
  3. Cover and refrigerate for at least 3 hours and up to 24 hours, if not freezing.
  4. 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.)
  5. 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.
  6. 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.

© Author: Rachel Tiemeyer
Cuisine: American Method: Baking

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarLaura Neal says

    Posted on 7/23/23 at 1:25 pm

    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!!!!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 7/24/23 at 3:00 pm

      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.

      Reply
  2. AvatarPenny says

    Posted on 7/13/23 at 3:03 pm

    Delicious, easy and great to freeze for later or travel with

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 7/14/23 at 1:51 pm

      Glad you like it Penny and have taken it on the road!

      Reply
      • AvatarRachel says

        Posted on 9/18/23 at 3:09 pm

        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!

        ★★★★★

        Reply
        • Carla from Thriving HomeCarla from Thriving Home says

          Posted on 9/18/23 at 7:55 pm

          I’m glad you’ve found a good make-ahead meal for camping! Thanks for taking time to leave a review Rachel.

          Reply
  3. AvatarNatalie says

    Posted on 6/20/23 at 12:19 pm

    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!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 6/21/23 at 11:18 am

      Love this idea. Thanks for sharing Natalie!

      Reply
  4. AvatarNatalie says

    Posted on 6/12/23 at 12:35 pm

    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!!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 6/13/23 at 10:52 am

      Awesome to hear that, Natalie! Thank you so much for taking the time to leave a review.

      Reply
  5. AvatarJackie says

    Posted on 5/9/23 at 8:54 am

    I don’t like regular french toast but love this

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 5/9/23 at 12:39 pm

      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.

      Reply
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