This blueberry french toast casserole is light and fluffy, low in sugar and fat, high in protein, full of fruity goodness and delicious flavour. Easy to put together and ready in 40 minutes. No need to soak the mixture overnight!
This blueberry french toast casserole is soft and moist on the inside and comes with a sweet and crispy topping of blueberries mixed with moderate amounts of sugar and butter. It is super easy to put together, perfect for a weekend brunch.
Blueberry french toast casserole ingredients and substitutions
- Bread: I used soft buns/rolls. You can use either white, seeded or whole wheat/wholemeal buns (or a bit of each). Alternatively use brioche buns. See below for more details.
- Milk: use any.
- Blueberries: use fresh or frozen.
- Sugar: I used demerara for extra crunch but you can use any.
- Butter: creates a delicious crispy finish.
What blueberries to use
You can use either fresh or frozen blueberries. I chose the latter as they tend to keep their shape in baking better than fresh.
Best bread for french toast bake
If I am making French toast the traditional way in a frying pan I tend to use bread slices. However, I find that french toast in casserole form works best when using soft buns (which I also used in banana and chocolate french toast bakes as well as french toast muffins). They soak up the egg mixture (quite generous in this recipe) extremely well as well as quickly and come out of the oven fluffy and moist.
TIP: You can use brioche buns instead but bear in mind they will add on extra calories.
Step-by-step recipe instructions
1. Prepare bread: Break the buns into chunks and place in your casserole dish.
2. Make egg mixture: Combine the eggs with the milk and whisk until smooth.
3. Combine with bread: Pour the mixture over the bread and stir. Set aside for 5 minutes, then give another stir.
4. Add blueberries: Scatter the blueberries over the top tucking in between the bread without pressing down, sprinkle the sugar and drizzle with the melted butter. Bake for 30-40 minutes until lightly browned.
5. Serve: Remove from the oven and serve immediately.
This healthy blueberry french toast casserole is delicious on its own but you can also enjoy it with a drizzle of maple syrup or honey, fresh fruit or fruit compote.
Can french toast casserole with blueberries be made ahead
Yes, it can! You can prepare the bread mixture and add the blueberries the night before but drizzle over the butter just before baking. Also, if using frozen blueberries I recommend adding them the following day (they will defrost overnight and may become soggy).
This blueberry french toast bake is delicious as it is but you can add other ingredients for a different flavour twist or texture. These can include:
- lemon zest
- sunflower seeds or flaxseed
- almond flakes
- wheat germ for added fibre
- Use either frozen or fresh blueberries.
- If using white buns you can sprinkle a bit of wheat germ over the top for extra fibre (this is optional).
- 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 it a little longer. It is ready if the middle is no longer wobbly.
- Best served straight from the oven.
- Leftover blueberry french toast casserole can be refrigerated, covered for up to 2 days. Reheat individual portions in the microwave.
- Freezing: You can freeze this casserole uncooked for up to 3 months (wrap it tightly with foil). Defrost in the fridge overnight.
More blueberry breakfast recipes to try next
- Quinoa Blueberry Muffins
- Blueberry Oatmeal Breakfast Bars
- Healthy Gluten Free Blueberry Muffins
- Healthy Blueberry Pancakes with Buttermilk
See also these other healthy, delicious breakfast ideas!
Keep in touch!
How has your blueberry french toast bake turned out for you? Let me know in the comments below, thanks!
Healthy Blueberry French Toast Casserole
- medium casserole dish
- 4 small soft buns/rolls white or brown, broken into chunks
- 1¼ cups (140 g) blueberries frozen or fresh
- 4 large eggs
- ½ cup (120 ml) semi-skimmed milk any
- 2 tablespoons butter melted
- 2 tablespoons demerara sugar
- Place the bread chunks in your 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.
- Add the blueberries, tuck them in between the bread pieces without pressing down, leaving some on the top. Sprinkle the sugar over the top, drizzle with the melted butter and bake in the centre of the oven for 30-35 minutes.
- Remove from the oven and serve immediately.
- Use either fresh or frozen blueberries. I chose the latter as they keep their shape better in baking.
- You can use either white or whole wheat/wholemeal soft buns (seeded or not). If using white you can sprinkle 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. Delicious on its own, with a drizzle of maple syrup or honey, more fruit or fruit compote.
- Demerara sugar can be replaced by cane or light brown sugar.
- Optional ingredients to add into the egg mixture include half a teaspoon of cinnamon or zest of 1 lemon. You can also sprinkle sunflower seeds, flaxseed or almond flakes over the top (before adding the butter).
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.