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Blueberry Overnight French Toast Casserole – try this delicious weekend brunch favorite easily assembled the night before, then baked in the morning.
Overnight french toast casseroles are a wonderful option for just about any event. They’re perfect just because it’s the weekend, and terrific served at more formal events like a wedding or baby shower brunch. If you have house guests, a group of school age slumber party kiddos, or an office breakfast potluck, this is the recipe for you! I bet your mom would love this custardy treat at a special Mother’s Day breakfast and the best part is you don’t have to spend hours in the kitchen! Anybody can make this breakfast casserole and it’s easily halved for smaller gatherings.
Fresh or frozen blueberries work well in our Overnight French Toast Casserole.
No need to thaw frozen blueberries first; just layer them in the casserole as you would fresh blueberries. I’m very fond of Dole frozen wild blueberries and they’re easy to find in most grocery stores. Wild blueberries have terrific flavor packed in a tiny little bite. The casserole pictured here was made with fresh blueberries, with an additional 1 cup added on top after baking. If you use frozen blueberries it will have more bleeding of color from the juices, but it won’t affect the taste. If you’re looking for the prettiest casserole – go with fresh blueberries.
Once out of the oven, top your Blueberry Overnight French Toast Casserole with a little powdered sugar.
With only a few tablespoons of sugar added to the custard, this brunch casserole is not overly sweet. Challah and brioche loaves are a little sweeter than non-enriched breads so there’s no need to add more sugar. If you plan to serve the casserole with a dusting of powdered sugar and a drizzle of maple syrup, don’t worry that it will be too sweet as written.
Drizzle with just a little pure maple syrup when serving. You can always add more if needed. This custardy, filling and satisfying breakfast casserole will always be a family favorite!
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Kitchen Essentials – SRFD’s favorite casserole baker
This Emile Henry Large Rectangular 13 x 9-inch Baker is one of the best kitchen tools I’ve ever purchased. I make everything in it from baked chicken and super thick lasagna, to brownies and cakes. The superior heat retention makes this a great oven to table casserole. It’s oven, broiler, and microwave safe, and can go directly from freezer or refrigerator, to a hot oven, and then the table. A worthy investment! Click on the photo for more information.
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Blueberry Overnight French Toast Casserole
- 1 pound loaf challah bread, or brioche
- 4 cups fresh blueberries, divided
- 8 large eggs
- 3 ½ cups whole milk, or half-and-half
- ½ cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- zest from 1 lemon
- coarse sugar for topping
- ½ cup sliced almonds, optional
For serving (optional):
- powdered sugar
- maple syrup
- Lightly coat a 9-by-13-inch baking pan with vegetable cooking spray. Set aside.
- Cut the bread into 1-inch pieces. Layer ⅓ of the bread cubes in the prepared pan. Top with 1 cup of blueberries. Repeat with half the remaining bread, then another cup of blueberries. Finally, scatter the remaining bread cubes on top and then 1 more cup of blueberries. Set aside.
- In a large mixing bowl with a spout, whisk the eggs until blended. Add the milk, melted butter, sugar, vanilla, salt, cinnamon and lemon zest; whisk to combine.
- Pour the egg mixture evenly over the bread cubes and blueberries. Cover the casserole with a piece of foil that has been lightly coated with cooking spray (sprayed side down). Place another heavy 13-by-9-inch casserole dish on top of the foil as a weight. Seal the edges of the foil around the top of the pan. Refrigerate for at least 8 hours or up to 24.
- When ready to bake, preheat oven to 350°F. Remove the top baking dish. Adjust the foil so it’s not sitting on top of the bread and re-seal around the edges. Allow the casserole to sit at room temperature while preheating the oven.
- Bake the casserole, covered, for 45 minutes. Remove the foil, sprinkle with coarse sugar and almonds if using, and continue baking until golden brown, about 25 minutes more. Remove from the oven and top with the remaining 1 cup of blueberries. Allow the casserole to cool for 10 minutes before serving.
- Top each serving with powdered sugar and/or syrup.
- Refrigerate leftovers.
- Inspired by a recipe on EatingWell.com
- This casserole must rest in the refrigerator for at least 8 hours, or up to 24 hours, to achieve the desired consistency.
Here are a few more brunch recipes you might like!
Enjoy our light & fluffy Ricotta Pancakes with hints of lemon and a fantastic texture to soak up a little syrup. Serve with your favorite fresh fruit for a delightful and delicious way to start the day! Click HERE to get the recipe for Ricotta Pancakes. One of my favorite ways to start the day is with these delightfully tender Blueberry Buttermilk Biscuits served with a warm homemade Blueberry Sauce. Oh so good! Click HERE to get the recipe for Blueberry Buttermilk Biscuits. And, last but not least, check out this recipe for Blueberry Breakfast Cake. It’s perfect for breakfast, brunch or a light dessert and is one of the most popular posts on SRFD. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and a hint of lemon. Click HERE to get the recipe for Blueberry Breakfast Cake.
Thanks so much for stopping by! Tricia
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