Tessa's Recipe Rundown
Taste: Bursting with fresh spring flavors.
Texture: Somewhere in between a rich bread pudding and French toast.
Ease: Ridiculously easy!
Why You’ll Love This Recipe: Perfect for any special breakfast or brunch.
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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.
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 perfect for Easter brunch, 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!
Sprinkle of Science
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!
The 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, and additional blueberries are all great choices
- Toasted chopped pecans or walnuts
- Bacon or sausage (for a fun salty-sweet combo)
- Home fries
- Maple syrup
The Best Pan for French Toast Casserole
This Lemon Blueberry French Toast Casserole was written for a 9 by 13-inch baking dish. I typically prefer to bake in a quality light-colored metal pan like this one, but a glass or ceramic pan will work just fine here.
Can I Make French Toast Casserole Ahead of Time?
Yes! This 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.
More Breakfast and Brunch Recipes You’ll Love:
- Gooey Cinnamon Rolls – better than Cinnabon!
- Home Fries
- Quiche Lorraine
- Easy Classic Scones
- The Best Banana Bread
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Ingredients
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
Instructions
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.*
Notes
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!
Hi. Can you freeze this dish? We are going away and having brunch on the last day. I want something I can have prepared and just throw in the oven on our last morning. Thanks!
Unfortunately, I think it’s too egg heavy to freeze well. Sorry!
Love this dish! I’ve made it for Mother’s Day, Easter brunch and my daughter’s baby shower brunch. Delicious and easy!
So wonderful! I’m happy to hear you’ve used this recipe to celebrate with 🙂
I am with you – french toast is so much better than pancakes (my opinion). This is such a great recipe and I appreciate the video to make my own challah. What a wonderful plus! Thank you for all your great recipes and your wonderful instruction videos.
I, too, was wondering why the egg/milk mixture is added in two steps – should I stir before adding the second half? Like another commenter, was also wondering if I need to cover the dish when baking. Thanks!
Terrific recipe, worth making – we had it for brinner!
For anyone questioning covering the dish or not, the recipe clearly states that the dish is covered before refrigeration and baked uncovered. Really not trying to be snarky, but bloggers can’t answer every question about things that are already clearly stated in the recipe:
“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.”
Hi Tessa!
Your Lemmon Blueberry French Toast sound heavenly and would be a perfect accompaniment for my Easter brunch. I’m a little confused though as to if I should keep it covered when it goes in the oven or do I uncover to bake it?
I am totally missing something…..
Place the bread cubes in the prepared pan. In a…… Pour half of the egg-milk mixture over the bread.
Top with the remaining egg-milk mixture to cover completely. Cover and refrigerate for at least 2 hours or overnight.
What do I do between the two halves of egg milk mixture?
Not bad, had good flavour and it strue that its a cross between bread pudding and french toast. I would omit the syrup as it was really sweet with good flavor.
Ohmigosh! This turned out so well! Divine. I doubled the recipe and made this in a 10 x 15 casserole dish. I also made double the sauce which really wasn’t necessary. Both were just so delicious and a huge hit at my Mother’s Day brunch. I used fresh blueberries for the casserole and frozen blueberries for the sauce. Huge organic blueberries in both cases. Worked great. Thank you!
Wonderful!! So happy to hear that. Thanks for sharing 🙂
Can I use frozen blueberries for the sauce?
This was delicious!!!!! Tessa you are quite something! I’m ready to eat it again!! I strongly recommend this dish to all!!!
I’m still on a diet but screw that! How can I not make this?!? I’m totally with you when it comes to French toast over pancakes, let the haters hate! I need to go buy the blueberries asap
Haha! 🙂
Hi Tessa,
Love your new design! And also love this recipe. Anything with bread is good, will keep this for a weekend.