Blueberry French Toast Casserole

Blueberry French Toast Bake
Blueberry French Toast Bake Diana Rattray
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 8 servings
Nutrition Facts (per serving)
408 Calories
17g Fat
55g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 408
% Daily Value*
Total Fat 17g 22%
Saturated Fat 9g 45%
Cholesterol 196mg 65%
Sodium 219mg 10%
Total Carbohydrate 55g 20%
Dietary Fiber 1g 4%
Total Sugars 42g
Protein 10g
Vitamin C 0mg 1%
Calcium 166mg 13%
Iron 2mg 11%
Potassium 237mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cinnamon-scented blueberry French toast casserole could also be called a breakfast bread pudding. Or, serve it with a scoop of ice cream or a vanilla sauce for a delicious dessert.

Use fresh blueberries in the recipe, or use frozen. If you do use frozen, don't thaw them first. The recipe makes its own syrup topping, but you might want to serve it with extra syrup.


  • 1 cup brown sugar, packed

  • 8 tablespoons (1/2 cup) unsalted butter

  • 3 tablespoons maple syrup

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon pure vanilla extract

For the Bread and Egg Mixture:

  • 5 cups cubed bread (e.g., brioche, or French, or Italian bread)

  • 1/2 cup fresh or frozen blueberries

  • 7 large eggs

  • 1 3/4 cups milk

  • 1 teaspoon pure vanilla extract

  • 3 tablespoons sugar, or less to taste

For the Topping:

  • 1/4 cup brown sugar, packed

  • 1/2 teaspoon ground cinnamon

Steps to Make It

  1. Butter a 2 1/2-quart or 3-quart shallow baking dish.

  2. In a small saucepan, combine 1 cup brown sugar, the butter, maple syrup or corn syrup,  and cinnamon. Bring to a boil, stirring frequently. Boil for about 2 minutes, or until the sugar has dissolved melted. Stir in the 1 teaspoon of vanilla. Pour into the prepared baking dish and spread to cover the bottom.

  3. Sprinkle about half of the bread cubes over the syrup layer, then sprinkle the blueberries over that layer. Top with the remaining bread.

  4. In a large bowl, whisk the eggs, milk, 1 1/2 teaspoons of vanilla, and granulated sugar until well blended. Pour over the bread and blueberries. Press gently so all of the bread is coated. Cover and refrigerate overnight.

  5. In the morning, combine the 1/4 cup of brown sugar with 1/2 teaspoon of cinnamon. 

  6. Heat the oven to 350 F.

  7. Remove the French toast mixture from the refrigerator and uncover. Sprinkle with the brown sugar and cinnamon topping mixture.

  8. Bake for 1 hour to 1 hour and 15 minutes, or until the custard has set. A knife should come out clean when inserted into the custard.

  9. Cut the bread pudding into squares to serve. Serve with extra maple syrup for a breakfast or brunch dish, or serve with a vanilla sauce and a scoop of ice cream for a dessert.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.


  • If you're using a rather sweet bread, you might want a bit less sugar in the egg mixture. 

Recipe Variation

  • Use corn syrup instead of maple syrup.