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
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
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
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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.
*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.
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.