Baked French toast casserole is one of my favorite special breakfasts. Like our awesome sheet pan pancakes, there’s no flipping and everyone gets to dig in at once.
Plus you can prep the whole thing the night before and just bake it when you’re ready in the morning.
What you need to make baked french toast with blueberries
- About 8 large slices of thick and hearty bread (I love Dave’s Killer Bread because it’s FULL of good-for-you ingredients and keeps you full until lunchtime.)
- 5-6 eggs
- 1 cup whole milk
- About 1 cup of blueberries (Fresh or frozen but if you use frozen, plan to add a few minutes of cooking time because of the extra moisture.)
- 1 teaspoon vanilla
- butter for the pan
How to make baked french toast with blueberries
Cube your bread. Any kind of baguette or loaf would work but be careful with sliced bread. This particular bread is so hearty that it holds up really well. I can’t promise that other sliced breads would do the same.
Butter a pan (ours is 9 x 12) and fill with your bread cubes.
Whip the eggs, milk and vanilla together and pour over egg mixture. Allow to the bread to soak up the eggs for at least 20 minutes or overnight.
Add the blueberries, tucking a few under the top layer of bread. Gently press down with the palm of your hand to ensure that all the bread comes into contact with the egg mixture.
Cover with foil and bake at 350 degrees F for about 30 minutes. Remove foil and finish baking for another 15 minutes.
Serve with butter and syrup!
Easy Baked French Toast with Blueberries
If you choose to assemble the French toast the night before, just leave it on the counter for 20 minutes or so to start to come to room temperature. Or add about 5 minutes of cooking time to the instructions below.
- Cook Time: 45 mins
- Total Time: 45 mins
Ingredients
- 8 thick slices of hearty bread (about 4 cups)
- 5–6 eggs
- 1 cup whole milk
- 1 cup blueberries
- 1 teaspoon vanilla
- butter for the pan
Instructions
- Cube the bread and pour into a buttered casserole dish.
- Beat the eggs with milk and vanilla, then pour over the bread.
- Gently push down on the bread so it starts soaking up the egg mixture.
- Add blueberries, tucking them into the second layer of bread cubes as needed.
- Cover with foil and bake at 350 degrees F for 30 minutes. Uncover and finish baking for 15 minutes.
How do you think this will freeze? I feel like at some point I’ve seen similar recipes frozen both before or after baking. This looks like a great recipe to do with my 5 yr old. We used to cook together a lot when she was 3 and 4, but then I was pregnant, then we had a new baby, etc…This seems like a quickish one where she can use a butter knife to cut the bread, whisk the egg mixture, poke the blueberries into the gooey bread. And now that the “new” baby had her first birthday on Monday, it’s another recipe all 4 of us can eat!
Congratulations, Gillian! New “babies” tend to stay babies for a long time. 🙂
You can totally cook this together. And your daughter could even rip the bread apart.
I would bake first, then freeze because I don’t think the raw eggs would work as well when you reheat. To serve again, I’d treat it like a frozen lasagna. Pop it in the oven, covered with foil at 350 degrees for about 45 minutes–depending on how thick your casserole dish is, so maybe more.
Also, it’s really easy to assemble the day before, pop in the fridge, and just bake whenever you’re ready.
Thanks so much for your note!
So easy to make whenever you have overnight guests.
Mine is just a little different. I use one day old Bagetts, Eggs, Splenda, Half & Half and a can of drained black cherries.
I serve mine with fresh hot vanilla custerd. All a hit every time!
Sounds delicious! Who can beat custard? Thanks, Irma!