Blueberry Lemon French Toast Casserole is a fresh take on a filling and sweet dish. Serve it up as a breakfast casserole or as a sweet treat for dessert. Either way, kids and adults love the vibrant flavors of blueberry and lemon with the crunch of French bread.
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Blueberry Lemon French Toast Casserole
I could be the mounds of snow we just got or it could be that blueberries are looking amazing in the grocery store right now, but the reality is – it’s the super stale bread I found in my cupboard.
Yes, that’s right. This week’s newest recipe comes to you thanks to me buying too much food and not being able to eat it quickly enough. But I am not the type to let food go to waste. Not when I have so many hungry, growing boys in the house. Plus this breakfast casserole means I can cook it the night before and heat up leftovers in the morning. Super simple. I can sleep, and daddy can warm up breakfast!
And maybe it’s just me, but does anyone else out there with kids find that all of their fresh fruit gets either eaten the same day or goes moldy because it’s been in the fridge a week? I LOVE fresh fruit. But I find myself not eating it when I buy it so my kids can enjoy it. Life of a mom, am I right? Thankfully, with this recipe frozen fruit can be used and snacked on as it’s made! If you’ve never had frozen Maine blueberries – you’re missing out! They’re tiny and the perfect little treat to munch on.
Okay, let’s get to the recipe which is a dire cry for Spring and Summer while we’ve got 2 feet of fresh snow outside.
Blueberry Lemon French Toast Casserole Ingredients
Tools You’ll Need
How to Make Blueberry Lemon French Toast Casserole with Video
Step 1: First thing is first, you’re going to need some really stale bread. French bread is best for this but any bread will do. If you don’t have stale bread available you can cut what bread you have into cubes and toast in the oven at 350F for about 20 minutes, tossing every 5 minutes, to dry it out. The more dry the bread, the better it will soak up the egg mixture.
Step 2: In a large bowl, mix together the eggs, heavy cream, sugar, extract, and cinnamon with a whisk until smooth.
Step 3: Add the dried bread to a greased cast iron skillet. Pour the egg mixture right over the bread and toss to coat completely. Do not leave any bread uncoated.
Step 4: Top with frozen blueberries and lemon zest. Transfer to the pre-heated oven and bake for 30 minutes. The top of the bread will become golden brown.
Step 5: While the casserole is baking, make the glaze with powdered sugar, lemon juice, and water as needed. Drizzle over the warm casserole after baking. It’s perfection!
This is a very forgiving recipe. You can really make whatever changes you need to. The bread can be swapped for whatever kind you have on hand or is available at your local grocer. You can also make this gluten-free by simply using gluten-free sandwich bread. Make it dairy free by using your favorite non-dairy milk instead of the heavy cream. Switch the granulated sugar for organic cane sugar, brown sugar, honey, or agave. Add some additional spices to the mix or ever swap out the blueberry and lemon for strawberries and chocolate – yum!
Topping Ideas for French Toast Casserole
- Maple Syrup
- Berry Syrup
- Lemon Glaze
- Powdered Sugar
- Pecans for a crunch
Common Questions About French Toast Casserole
Blueberry Lemon French Toast Casserole Recipe
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Whisk
- 1 rubber spatula
- 1 wooden serving spoon
- 1 loaf French Bread day old, cut into 1/2 inch cubes
- 6 eggs
- 1/2 cup heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup frozen blueberries
- zest of one lemon
- 1 cup powdered sugar
- juice of 1 lemon
- 1 Tablespoon water more as needed for desired thickness
- Use stale bread, or stale your bread manually by cutting into 1/2 inch cubes and toasting in the oven at 350F for about 20-30 minutes, tossing every 5 minutes. Add the dried bread cubes to a greased cast iron skillet.
- In a large mixing bowl using a whisk, combine eggs, heavy cream, sugar, vanilla extract, and cinnamon. Pour over the bread cubes and mix well with a rubber spatula. Allow to sit and absorb for about 2 hours minimum up to overnight in the refrigerator. There will be a little liquid left in the bottom and that's okay.
- If setting overnight, pull the skillet and bring back to room temperature while pre-heating the oven to 350F. Bake for 30 minutes uncovered. Tops of bread will be golden brown.
- While baking, make the glaze by whisking or stirring together in a small bowl. Pour over the casserole while warm so the glaze is absorbed.