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Growing up, French toast was one of my absolute favorite breakfasts. My dad used to make the BEST French toast.
His secret? Extra vanilla.
I always liked my French toast with a little crispy edge and lots of maple syrup on top. I’ll take French toast over pancakes any day, though I’m realizing most people don’t agree!
So whenever there’s a special breakfast or brunch, I always make something French toast inspired.
This Lemon Blueberry French Toast Casserole is so simple and easy to make and can be done the night before you plan on serving it. It’s absolutely perfect for Easter, Mother’s Day, or even Christmas morning! And I find it holds up well after baking for at least a few hours too.
The texture is really a cross between French toast and bread pudding. The exterior has a slight crunch, but the inside is ultra rich, soft, and almost like custard.
Your whole family is going to love this baked French toast casserole!
How to Make Lemon Blueberry French Toast Casserole
The Best Breads for French Toast Casserole
- My absolute favorite bread to use for this recipe is day-old Challah. It’s rich and soaks up all of the eggy goodness.
- Use my favorite Challah bread recipe (with step-by-step video) to make your own!
- French bread
- Italian bread
- I haven’t tried any gluten-free breads personally, but if you have, be sure to comment below and let me know!
Lemon Blueberry Topping
The blueberry topping on top is definitely worth the extra effort. Not only does it taste incredible, but it adds such a pretty, springy look and flavor to this breakfast casserole. It can be made, cooled, covered, and refrigerated for a few days. Just rewarm when ready to serve!
What to Serve with French Toast Casserole?
- Fresh berries – raspberries, strawberries, additional blueberries are all great choices
- Toasted chopped pecans or walnuts
- Bacon or sausage (for a fun salty-sweet combo)
- Home fries
- Maple syrup
What is the Best Pan for French Toast Casserole?
This Lemon Blueberry French Toast Casserole was written for a 9 x 13-inch baking dish. I always prefer to bake in a good-quality light-colored metal pan, like this one, but a glass or ceramic pan will work, too. Learn more about why I prefer metal baking pans here.
Can I Make This French Toast Casserole Ahead of Time?
Yes! This recipe is a perfect overnight French toast casserole recipe. Follow the instructions in the recipe up until Step 3, then cover well and refrigerate overnight. Continue with the recipe as written the next day before serving and enjoying!
How to Store French Toast Casserole
Cover well with plastic wrap or foil and store in the fridge for a couple of days. I haven’t tried freezing this recipe personally, but due to its eggy nature, I don’t think it would freeze well, so I wouldn’t recommend it.
Other Breakfast Recipes You’ll Love
For the French toast::
- 1 loaf (about 13 ounces) Challah, French, or Italian bread, cut into cubes
- 6 large eggs
- 1 cup blueberries
- 2 cups milk (any kind)
- 1/4 cup granulated sugar
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
For the sauce::
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup fresh lemon juice
- 1 1/2 cups blueberries
Make the French toast:
- Grease a 13-by-9-inch or similarly sized baking pan.
- Place the bread cubes in the prepared pan. In a large bowl, whisk together all the remaining ingredients until very well combined. Pour half of the egg-milk mixture over the bread and stir to moisten.
- Top with the remaining egg-milk mixture to cover completely. Cover the pan and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F.
- Bake uncovered for 40 minutes, or until golden brown.
Make the sauce:
- While the French toast is baking, combine the sugar, cornstarch, 3/4 cup water, and the lemon juice in a small saucepan. Bring to a boil over medium heat. Add the blueberries and continue to boil, stirring often, until the syrup thickens and the blueberries begin to burst. Keep warm until ready to use.*
Photos by Constance Higley.
If you make this Lemon Blueberry French Toast recipe, be sure to snap a picture and tag me on Instagram and use #handletheheat so I can see!