French toast casserole is the perfect brunch recipe. It’s always a crowd pleaser, while simultaneously being an easy dish for the host to put together the day before. Baked French toast casserole is one of the best ways to enjoy effortless entertaining for busy holiday mornings or brunches. Throw some blueberries in it and you’ve got yourself a dish that will have everyone coming back for seconds and asking for the recipe.
A French Toast Casserole Recipe Should be in Every Home Chef’s Repertoire
I’ve been known to say that I don’t like quick and easy meals. Since the process of cooking is actually enjoyable for me, I don’t actually love throwing together a quick and easy meal. What I do love is a meal that is easy to prep the day before. The kind that can be thrown into the oven 45 minutes before guest arrive, and leaves the house smelling like I’ve been slaving away in the kitchen all morning.
French toast casserole is exactly that kind of dish. Like most breakfast casseroles, French toast casserole is best prepared the day before. I tend to make it after the kids go to bed. Then I cover it in foil and let it sit overnight. I’m still able to enjoy the process of putting the dish together without having to spend hours in the kitchen to cook the day that I’m entertaining.
Every home chef should play around with French toast casserole. It’s such an easy dish that always impresses guests and family members. If you’ve never tried it, now is the time to prepare this amazingly easy brunch recipe.
How I Fell in Love with Blueberry French Toast Casserole
The flavors in this casserole are probably my all time favorite combination when it comes to sweets. You can’t go wrong with butter, eggs, sugar and blueberries.
I’m not a huge sweets fan, but this dish is one I can devour in minutes. I’ve been making savory breakfast casseroles for my entire life. Give me all the sausage, bacon, cheese, and hot sauce. While I prefer the carnivore version of this dish, I love switching to blueberries for Easter brunch and summer get togethers. There is something about spring that makes me want to ditch the meat and eat all the blueberries.
This dish came together a few years ago when I entered my first (and only) recipe competition. It came as a huge surprise when I won! Winning finally gave me the confidence to develop recipes and call myself a food blogger.
What Kind of Bread to Use for Baked French Toast Casserole
My original recipe called for croissants.
This recipe, however, uses a baguette. We often have one left over, and since I hate food waste, I wanted to use it up in my French toast casserole recipe. It’s crazy how changing the bread makes such a difference. This version is sturdier and holds up to the sauce much better. I cut the bread into bite size pieces and placed them in a buttered dish. Check out the full recipe at the end of this post.
While I don’t mind changing the bread to make a slightly different spin on my blueberry French toast casserole, there are 2 ingredients that I’ll never change.
The first is the addition of almond extract. While it tastes perfectly fine with only vanilla, the almond adds a wow factor. The second ingredient that I can’t imagine changing is wild blueberries. It’s imperative that you use wild blueberries.
Usually I say that fresh is best, but in this case I have to use frozen ones. Wild blueberries are only found up north, nowhere near my Florida home. You can find them at most grocery stores in the frozen aisle.
Baked French Toast Casserole Recipe
Now it’s time for that recipe! Here it is. I hope you enjoy this as much as my family does.
- 1 tbsp. butter
- 1 large baguette
- 5 eggs
- 1/2 C. milk
- 1/4 C. granulated sugar
- 1 tbsp. vanilla extract
- 1 tsp. almond extract
- 1 C. frozen wild blueberries
- Sauce Ingredients:
- 2 C. frozen wild blueberries
- 1/2 C. Sugar
- 1 C. water
- 2 tsp. cornstarch
- powdered sugar-optional
- Butter a baking dish.
- Cut baguette into bite size pieces and place in baking dish.
- Beat eggs, milk, sugar, vanilla and almond extract in a medium mixing bowl. Pour evenly over bread, spooning mixture over the bread if needed.
- Cover and refrigerate overnight, for at least 5 hours.
- Add frozen wild blueberries on top before baking. Push them down into the bread.
- Bake at 350 degrees for 40 minutes.
- Prepare the sauce while the casserole is baking.
- Bring blueberries, sugar and water to a boil. Stir often to break up the blueberries. Boil for 2 minutes and bring down to a simmer. Simmer for 10 minutes and add cornstarch to thicken. Stir well to evenly distribute cornstarch. Sauce will continue to thicken as it simmers.
- Sprinkle powdered sugar on for an extra treat!
Want More Breakfast Ideas?
I love breakfast. I can’t imagine a day without it.
Here are a few more breakfast recipes that I think you’ll love:
Back to School Breakfast Skillet
Chorizo Breakfast Casserole
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