Blueberries, cream cheese, eggs, bread, vanilla, and maple syrup come together in this blueberry French toast casserole—perfect for brunch.
I wasn’t planning to make a blueberry French toast casserole. Like, at all. But life has a way of pushing you into wonderful things when you’re too tired to cook pancakes from scratch, right?
It was a Saturday morning, we had overnight guests, the coffee was brewing, and I had that groggy “do I really have to feed people?” feeling. I opened the fridge and there it was—a forgotten loaf of bread, two blocks of cream cheese (no idea why I had two), and a pint of blueberries on the edge of turning. It was one of those rare moments when random leftovers somehow turned into one of the most comforting things I’ve ever made.
And now? It’s become a bit of a ritual. Rainy mornings, birthdays, those weekends when you need something that smells like love baking in the oven… this is the dish I turn to. Always.
Why You’ll Love This Blueberry French Toast Casserole Recipe?
So what is this blueberry French toast casserole, really? Well, it’s like brunch met dessert at a potluck, had a fling, and left you with something that feels just fancy enough to be impressive, but chill enough to serve barefoot. It’s rich and creamy, but not too sweet. Tangy from the cream cheese, juicy from the blueberries, and that warm maple-syrupy eggy custard that hugs every piece of bread like a cozy blanket.
There’s something about baking it in the morning while the house is quiet, or reheating it on a lazy Monday that just feels… right. Like a hug in a 9×13.
Ingredient Notes:
No need for perfection here. If something’s slightly off or swapped, it still turns out delicious. Here’s what I use and what’s worked when I’ve had to improvise.
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Day-old bread (12 slices, cubed): This is key. Fresh bread turns to mush, but slightly stale bread? Soaks up everything and holds its shape. I once used leftover hamburger buns. Worked like a charm.
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Cream cheese (2 blocks, cubed): Don’t overthink this. Just cube it up and scatter it. It won’t melt perfectly—some bits stay little pockets of tangy surprise and it’s so good.
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Blueberries (2 cups, divided): I’ve used fresh, frozen, and even a weird mix with raspberries once. Frozen berries work great—don’t thaw them, just toss them in frozen and carry on.
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Eggs (12): I know, it sounds like a dozen is a lot. But this is what makes it French toast-y. The eggs soak into the bread and give that rich, custardy texture we’re all here for.
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Milk (2 cups): I usually use whole milk, but I’ve done this with almond milk, oat milk, even half-and-half. It’s all good.
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Vanilla extract (1 tsp): A tiny thing, but it makes a difference. It rounds out the sweetness and just smells like home.
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Maple syrup (⅓ cup): I use the real stuff. But I’ve also used pancake syrup when that’s all I had and no one complained.
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White sugar, cornstarch, water, butter (for the sauce): These come together to make a thick, glossy blueberry sauce that you could legit eat with a spoon. I may have done that. At midnight. No shame.
How To Make Blueberry French Toast Casserole?
Step 1: Layer the love.
Grease your 9×13 dish. Not perfectly, just enough. Toss in half your bread cubes. Sprinkle on the cream cheese and half the blueberries. Then dump the rest of the bread on top like a comfy duvet.
Step 2: Whisk it up.
Mix eggs, milk, vanilla, and maple syrup in a big bowl. I use a whisk, but I’ve definitely used a fork and mild determination once. Pour it over the bread slowly, trying to get every bit soaked. Press down gently with a spatula. It won’t look pretty yet. It will.
Step 3: Chill (literally).
Cover with foil and refrigerate overnight. Or if you’re me and forgot to plan ahead, even 4–6 hours does the trick. I once did it in 2 hours and it was still ridiculously good.
Step 4: Bake and wait.
Take it out of the fridge about 30 minutes before baking—helps it cook evenly. Bake at 350°F, covered, for 30 minutes. Then uncover and bake another 25–30 minutes. It should be golden, a little puffed up, and not jiggle like Jell-O.
Step 5: Make the blueberry sauce.
While it bakes, grab a saucepan. Mix sugar, cornstarch, and water. Bring it to a gentle boil, stirring like you’re trying to distract a toddler. Add the rest of the blueberries, simmer for 10 minutes until they burst, then stir in the butter at the end. Try not to eat it straight out of the pot. (But if you do, I won’t judge.)
Want To Save This Recipe?
Step 6: Pour, serve, inhale.
Drizzle that warm blueberry sauce all over the casserole. Serve with coffee, a smile, and maybe pajamas. It’s best when eaten slightly too hot with someone you love nearby.
Storage Options:
This blueberry French toast casserole actually gets better the next day. The flavors settle and intensify a bit. Keep it in the fridge for up to 3 days. I reheat it in the microwave or oven. And the blueberry sauce? I’ve drizzled it on yogurt, pancakes, and even a piece of toast with peanut butter. Highly recommend.
Variations and Substitutions:
This recipe is the definition of flexible. Here’s how I’ve changed it up depending on what life (or my half-stocked pantry) handed me:
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No cream cheese? Skip it. Or use mascarpone. Or even little dollops of ricotta.
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No blueberries? Try strawberries, raspberries, or a mix. Whatever’s hiding in your freezer.
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Dairy-free? Swap in oat milk and dairy-free cream cheese. It still works. Not exactly the same, but still totally delicious.
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Bread swaps? Brioche makes it extra luxe. Sourdough gives it a tang. I once used leftover hamburger buns. Still amazing.
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Want lemony vibes? Add lemon zest to the egg mix and the sauce. It makes everything feel like spring.
What to Serve with Blueberry French Toast Casserole?
Honestly? You could just serve this and nothing else and no one would complain. But if you want to round it out, here’s what I love:
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Crispy bacon – that salty bite next to all the sweet and creamy is everything.
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Fruit salad – because brunch deserves color.
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Coffee or mimosas – duh.
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Scrambled eggs or quiche – for balance and some extra protein.
Frequently Asked Questions:
Can I prep it more than one day ahead?
Yep. I’ve prepped it 48 hours before baking and it was still spot on.
Can I freeze it?
Totally. Bake it first, cool, then slice and freeze. Reheat in the oven or microwave. That sauce? Freeze it too, just warm it slowly when you’re ready.
Can I halve the recipe?
Absolutely. Use an 8×8 dish, and reduce the bake time a bit. Closer to 45–50 minutes total.
So that’s it. My very favorite blueberry French toast casserole—born from kitchen chaos, saved by cream cheese, and now a permanent part of my life’s brunch rotation.
Try it. Tweak it. Add your own twist. And if you end up sneaking bites straight from the fridge at midnight like I did? Welcome to the club.
Let me know how it turns out—I’d love to hear your version of the story.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blueberry French Toast Casserole
Ingredients
- 12 slices of day-old white bread cut into 1-inch cubes
- 2 packages 8 ounces each cream cheese, cut into 1-inch cubes
- 2 cups fresh blueberries divided
- 12 large eggs beaten
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ⅓ cup pure maple syrup
For the blueberry sauce:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon unsalted butter
Instructions
Prepare the Baking Dish:
- Lightly grease a 9×13-inch baking dish. Arrange half of the bread cubes evenly in the bottom of the dish. Distribute the cubed cream cheese over the bread, followed by 1 cup of the blueberries. Top with the remaining bread cubes.
Make the Custard Mixture:
- In a large mixing bowl, whisk together the eggs, milk, vanilla extract, and maple syrup until thoroughly combined. Carefully pour the egg mixture over the layered bread in the baking dish, pressing down gently to help the bread absorb the liquid.
Chill Overnight:
- Cover the baking dish with foil and refrigerate overnight or for a minimum of 6 hours to allow the custard to fully soak into the bread.
Bake the Casserole:
- Remove the dish from the refrigerator and let it rest at room temperature for approximately 30 minutes. Preheat the oven to 350°F (175°C). Bake the casserole, covered with foil, for 30 minutes. Then remove the foil and continue baking for an additional 25 to 30 minutes, or until the center is set and the top is lightly browned.
Prepare the Blueberry Sauce:
- While the casserole bakes, combine the sugar, cornstarch, and water in a medium saucepan over medium heat. Stir constantly until the mixture comes to a gentle boil and thickens, approximately 3 to 4 minutes. Add the remaining 1 cup of blueberries, reduce the heat to a simmer, and cook for 8 to 10 minutes until the berries begin to burst. Stir in the butter and remove from heat.
Serve:
- Once the casserole has finished baking, slice and serve warm with the freshly prepared blueberry sauce drizzled over each portion.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
