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Blueberry French Toast Casserole

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Blueberry French Toast Casserole is a simple and delicious breakfast recipe for a crowd that everyone loves! It can be made the night before or the day of which makes it perfect for a brunch or Holiday breakfast.

blueberry french toast bake

Y’all life is all sorts of weird right now and I’m having troubles writing posts, but I’ve still got recipes for ya so I guess if anything I’ll stop annoying the ones who don’t love to see a few paragraphs before you just “get to the recipe”! haha. The other day I found myself with an extra loaf of bread and I wanted to use it up. I threw a poll up on Instagram asking my lovely readers if they wanted a “Blueberry French Toast Casserole” or a “Breakfast Strata” the French Toast Casserole won by a landslide. Don’t worry for all of you that voted the other way, I’m sure I’ll make up a Strata soon too.

One more thing, I want to help with giving you options on how to make things right now and not make extra and unnecessary stops at the grocery store for one little thing. I’m providing a lot more information on using different ingredients within the blog post and how to photos below. If you have any other questions on substitutions on this recipe or any other recipe on here. Please leave a comment below! I get on every morning and every evening to check comments and I’m happy to help as best as I can.

How to make Blueberry French Toast Casserole:

bread cubes in a big silver bowl

You’re gonna grab some bread and cut it into small cubes. I really like sourdough or a rustic Italian loaf for this Blueberry French Toast Casserole, but honestly, I’ve made it with just about every kind of bread right on down to whole grain sandwich bread. It all works. I weighed out 16 ounces for this and that’ll bring you to about 10-ish cups.

blue bowl with milk and cinnamon inside

In a small bowl add 1-1/2 cups unsweetened almond milk (vanilla or plain is fine and really any milk will work, but the points/calories will change), 6 eggs, 1/4 cup Swerve Sweetener*, 2 tsp cinnamon, 1/4 tsp salt, 1 tsp vanilla extract, and 2 tsp maple, pistachio, OR almond extract. I switch between all of these extracts depending on my mood, but I love that they add delicious hints of flavor without extra points/calories! Whisk well!

*I really like Swerve as a sugar replacement. It doesn’t upset my stomach and it measures pretty much exactly as sugar would which is nice. You can also use whatever sugar replacement you use normally. If using something like Splenda or Stevia remember that they can be super sweet and you probably want to use a bit less. You can also use honey, maple syrup (don’t use maple syrup extract if using maple syrup), or sugar!*

Throw the bread into a casserole dish and pour the milk and egg mixture all over. Toss it together well with a spoon. So, you can go two ways here. You can let it sit for about 30 minutes (allowing the bread to do a good amount of soaking the egg/milk) or you can cover it and let it hang out in the fridge overnight. I prefer overnight because the texture is a bit better, BUT I’ve made this many times “right away” and it’s still darn good!

Blueberry French Toast Bake with pile of blueberries on top

Now just before you throw it in the oven grab a couple’a cup fulls of blueberries and stir them in to combine with the bread! I had a bag of frozen blueberries that had been in the freezer for well, far too long, so I wanted to use them up because I’m on freezer/pantry clean out right now. You can definitely use fresh here too!

Place casserole dish into a preheated 375 degree oven for about 40 minutes. When it’s all done, remove it from the oven, and let it sit for about 5 minutes before cutting into it.

She’s done and she’s a beaut, folks.

Blueberry French Toast Bake on blue plate with fork

Cut yourself a nice piece and drizzle with a little maple syrup! I usually melt down some light butter and drizzle with some maple syrup to make it every bit of extra perfection.

Blueberry French Toast Bake on a blue plate with a fork and a white napkin

I can’t put my finger on why, but Eric and I are not big fans of traditional french toast. Maybe I’m not making it right (completely possible!), but it’s just something I literally never want. We find that we enjoy French Toast in casserole form a whole bunch more! Plus, it’s easier than flipping individual slices of bread. I make a couple variations with different toppings, but the base is always the same. You can definitely experiment with different toppings/flavors and please let me know how it goes!

close up of Blueberry French Toast Bake

I hope you love this Blueberry French Toast Casserole as much as we do! Remember to let me know how it goes by leaving a comment below and if you’d be so kind to leave a rating, I’d appreciate that too.

with love from my kitchen to yours, Star

Blueberry French Toast Casserole

Blueberry French Toast Casserole is an easy and healthy breakfast casserole that is perfect for an extra special breakfast.
Print Recipe
blueberry french toast bake
Prep Time:10 mins
Cook Time:40 mins


  • 10 cups Sourdough/Italian/French bread cut into cubes (about 16 oz) (best if the bread is not fresh and a little dry)
  • 6 large eggs
  • 1-½ cups unsweetened almond milk (plain or vanilla) (regular milk will work too)
  • 2 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 2 tsp maple, almond, or pistachio extract
  • ¼ c. Swerve granulated sugar replacement *see notes for subs
  • 2 cups blueberries fresh or frozen
  • 1/4 tsp salt
  • cooking spray


  • In a small bowl add almond milk, eggs, vanilla extract, sugar replacement of choice/sugar, flavor of choice extract, salt and cinnamon. Whisk together well.
  • Spray a 3 quart casserole dish with cooking spray, add bread cubes, and pour egg/milk mixture evenly over bread cubes. Stir together until everything is coated.
    *For the best texture results cover casserole dish and let it sit overnight in the fridge. You can also let it sit for about 30 minutes before baking to let it soak up a bit and then bake the same day. We enjoy it either way!
  • Just before you're ready to bake add blueberries and stir into the bake.
  • Place Blueberry French Toast Casserole into a preheated 375 degree oven for 40 minutes.
  • Let set for about 5 minutes before cutting into. Add toppings of choice on top like maple syrup and/or butter/light butter.


Serving size: 1/8 of casserole dish
231 Calories.  4g fat, 1g Saturated Fat, 42g carbohydrates, 8g Fiber, Sugar 5g (Added Sugars 0g, Sugar Alcohols 0g) Protein 10g 
WeightWatchers Points: 5 Points
*I really like Swerve or Lakanto as a sugar replacement. It doesn’t upset my stomach, tastes sweet with no weird after taste, and it measures pretty much exactly as sugar would which is nice. You can also use whatever sugar replacement you use normally. If using something like Splenda or Stevia remember that they tend to be extra sweet and you probably want to use a bit less. You can also use honey, maple syrup, (don’t use maple syrup extract if using maple syrup), or white sugar! Please keep in mind using different ingredients will may result in different WW Points and Nutritional information* 
Servings: 8
Author: Star @ the skinny-ish dish
Tried this recipe?Mention @theskinnyishdish or tag #skinnyishdishrecipes!

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  1. 5 stars
    Great french toast recipe! Used with sugar sub while on ww then regular sugar afterwards. Didn’t disappoint either time!

  2. 5 stars
    I had a load of bread in the freezer that I needed to use. I thought, I bet Star has a French toast casserole recipe…sure enough here it is. Thanks for this simple, yummy recipe that my whole family enjoys!

  3. I made this for weekend breakfast prep and my toddler gobbled it up in seconds!! It was so good, not overly sweet like some French toast bakes can be. Will definitely make again! Instagram handle kbet_fitness

  4. 5 stars
    This is the first recipe of yours that I made, and it’s one of our favorites! Highly recommend it, we loved it with blueberries and sometimes mix it up with other fruit, like strawberries. (Instagram – @elizabeth.aitch)

    1. 5 stars
      This recipe is a winner! My whole family had seconds. I used 1/2 c. regular white sugar and it didn’t change the nutritional info by much. Looking forward to experimenting with different kinds of fruit when I make it again.

  5. 5 stars
    Used this with super stale bread. Omg this is so good. With a drizzle of maple syrup and topped off with slivered almonds I was in HEAVEN. Thank you Star!

    1. Slivered almonds on top sound like perfection!! Thanks for stopping by to let me know, Miranda!

  6. 5 stars
    This is soooo good – it could be dessert! I used Trader Joe’s organic white bread (thicker slices than the non organic) and it tastes like delicious bread pudding. Didn’t even need syrup!

    1. I’m sooo happy you enjoyed it, Melissa! Thanks so much for letting me know and rating the recipe too!

  7. This is fabulous! We have had it a few times. I have used a frozen berry mixture and it was amazing. My daughter requested it for her visit home this weekend!

  8. Am I the only one that doesn’t know what a 3qt casserole dish is? Do you know if it’s closer to a 9×9 or a 9×13? That’s what I’m used to using…

  9. I love your recipes. Every time someone asks me for a recipe of something I’ve made, I just refer them to your website.
    I’m thinking this recipe would be good with raspberries and using the almond extract. Going to try it for breakfast tomorrow. Thanks.

  10. 5 stars
    Yummy! Just the right amount of sweetness. No syrup needed! Reheated beautifully for several morning breakfasts.

  11. 5 stars
    This recipe is SO delicious! It was very easy to put together. Thank you for all of your hard work and delicious recipes!

  12. I love all of your recipes. Look forward to the new ones coming out. My favorite is street tacos. I am unable to print the Blueberry french toast recipe as there is no print button. Please help I want to make this. Ty

    1. Hi Pamela! So sorry. It was a weird color thing with the button. You should be able to see it now!

  13. 5 stars
    So good! Made this last night for this morning. Thank you! Good use of end of the loaf bread and even some cubes frozen and left from making stuffing at Thanksgiving!

    1. You can keep leftovers in the fridge in a tightly sealed container or freezer them by letting it cool completely and put into freezer bag/container. Let thaw before reheating in microwave or oven.

  14. New to your blog. So far, Rey good. Looking forward to more ideas an recipes! Thanks for doin this. Pat

  15. 5 stars
    I just wanted to say I appreciate that you are giving alternatives to what can be swapped out. I would always run to the store for “that one thing”! That’s a thing of the past, for now!!! So thank you Star for giving us options on cooking good food, and empowering us to run with what we have!

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