Quick Blueberry French Toast Casserole (Low Sugar)

This nutritious, easy to make low sugar blueberry french toast casserole is deliciously light and fluffy, high in protein and full of fruity goodness.  You might also like french toast muffins with chocolate chips.

French toast is one of my favourite weekend brunch ideas and this blueberry french toast casserole recipe is super easy to put together and will feed a family of 4 hungry people!

What bread to use in blueberry french toast casserole

If I am making French toast the traditional way in a frying pan I tend to use bread slices.  For this blueberry french toast casserole, however, I chose soft rolls (buns) instead.  They soak up the egg mixture (quite generous in this recipe) extremely well and come out of the oven fluffy and moist, which is perfect in a casserole dish!

I've used buns in 2 other French toast recipes - precisely to achieve the same 'fluffy' effect.  Check out this Healthy French Toast Casserole with Bananas.  This is a great alternative to banana bread if you've got overripe bananas.  You might also like Chocolate Raspberry French Toast Skillet - breakfast with a touch of decadence.

Another advantage of using soft rolls is that they soak up the egg mixture very quickly. If you give it a stir once or twice it will all be absorbed in a matter of minutes.

How to make blueberry french toast bake: step-by-step

1. Tear up the buns and place in your casserole dish.

2. Combine the eggs with the milk and whisk until smooth.

3. Pour the mixture over the bread and stir.  Set aside for 5 minutes, then give another stir.

4. Scatter the blueberries over the top tucking in between the bread without pressing down, sprinkle some wheatgerm (if using) and sugar and drizzle with the melted butter. Bake for 30-40 minutes until lightly browned.

Top tips 

• Use either fresh or frozen blueberries.  I chose the latter as they keep their shape better in baking.  Also, using frozen rather than fresh blueberries makes this casserole an all-season dish.  So you can make it any time you want!
• You can use either white or brown soft buns (seeded or not).  If using white I recommend sprinkling a bit of wheat germ over the top for extra fibre.
• The egg mixture takes minutes to get absorbed so there is no need to soak the bread overnight.
• Cooking times may vary depending on the size and depth of your casserole dish.  If you use a smaller dish the casserole mixture will be more compact and you may have to bake your dish a little longer.  The casserole is ready if the middle is no longer wobbly.
• Best served straight from the oven.

Healthy french toast casserole

Blueberries are not only a huge source of deliciousness in this recipe, they are also full of fibre, which makes them an ideal healthy breakfast ingredient.  An extra fibre boost comes in the form of wheatgerm which gets sprinkled over the top! (You can't taste it so the kids will never guess there is a 'healthy' ingredient in this delicious dish!).  Omit if using brown bread.

Plus I only used 2 tablespoons of demerara sugar to sprinkle on top and give this French toast casserole recipe a bit of nice sweet crunch.

So in addition to being easy to make and delicious, it is also healthy! How good is that?

Enjoy!

Check out also this collection of 30+ healthy breakfast recipes for Easter.

You may also like this collection of 18 easy vegetable breakfast recipes.

Keep in touch

How has your blueberry french toast bake turned out for you?  Let me know in the comments below, thanks!

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Low Sugar Blueberry French Toast Casserole

This nutritious, easy to make Low Sugar French Blueberry Toast Casserole Recipe is deliciously light and fluffy and filled with fibre and fruity goodness. No need to add any toppings!

5 from 2 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American, International

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 366kcal

Author: Monika Dabrowski

Ingredients

• 4 small soft rolls/buns white or brown, broken up into chunks
• 1 cup frozen or fresh blueberries
• 4 large eggs
• 1/2 cup semi-skimmed milk/low fat
• 2.5 tbsp butter melted
• 2 tbsp demerara sugar
• 1.5 tbsp wheatgerm optional (if using white bread)

Instructions

• Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium casserole dish (approx. 6 cm deep).
• Place the bread chunks in your oven dish. Whisk together the eggs and milk and pour over the bread. Stir thoroughly without pressing down and set aside for 5 minutes, then stir again.
• Pour in the frozen blueberries, tuck them in between the bread pieces without pressing down, leaving some on the top. Sprinkle the wheatgerm (if using) and sugar over the whole thing, drizzle with the melted butter and bake for 30-40 minutes.
• Remove from the oven and enjoy!

Notes

• Use either fresh or frozen blueberries.  I chose the latter as they keep their shape better in baking.  Also, using frozen rather than fresh blueberries makes this casserole an all-season dish.  So you can make it any time you want!
• You can use either white or brown soft buns (seeded or not).  If using white I recommend sprinkling a bit of wheat germ over the top for extra fibre. 
• The egg mixture takes minutes to get absorbed so there is no need to soak the bread overnight.
• Cooking times may vary depending on the size and depth of your casserole dish.  If you use a smaller dish the casserole mixture will be more compact and you may have to bake your dish a little longer.  The casserole is ready if the middle is no longer wobbly.
• Best served straight from the oven.

Nutrition

Serving: 1serving | Calories: 366kcal | Carbohydrates: 47g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 185mg | Sodium: 432mg | Potassium: 149mg | Fiber: 2g | Sugar: 16g | Vitamin A: 506IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 12mg

*Nutritional information is automatically generated and should be considered as an estimate.

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