Easy, Make-Ahead Challah French Toast Casserole
If there’s one breakfast that always feels like a little luxury with very little effort, it’s this overnight French toast casserole with blueberries. Thick cubes of bread soak up a lightly spiced vanilla custard, blueberries that burst as they bake, and the whole thing emerges from the oven golden on top, soft and custardy in the center, and smelling like a cozy bakery at home.
It’s the kind of easy, yet impressive brunch dish that makes mornings slower, warmer, and far more delicious—perfect for holidays, brunch with friends, or anytime you want breakfast mostly done before you’ve had your coffee. (And if you lean more team savory, this savory croissant breakfast casserole will become your new favorite! 😉)
Best of all? You prep it the night before, let the fridge do the heavy lifting, and bake it off when you’re ready. Low stress, high reward—exactly how brunch should be.
Bread Choice Matters
While I’m never one to turn down a crusty French baguette, we’re going for something a bit lighter and overall more buttery here. My top choices are challah or brioche, but of course use whatever you love. Something with a heavy crust (like baguette) won’t absorb as well.
- Chocolate chunks and frozen blueberries, my fillings of choice!
- Other flavorings added: pure vanilla extract, orange zest, ground cinnamon, and a little bit of kosher salt.
You’ll obviously want to top each serving with a dollop of light and airy cinnamon whipped cream.
I’m a frozen blueberry girl. 💁🏻♀️ From homemade blueberry pie to a rustic blueberry crisp, I pretty much always reach for frozen blueberries. These wild Maine blueberries are my absolute favorites.
Now if fresh blueberries are in season, go for it. I just find that, unfortunately, they’re not as reliably sweet (and they certainly won’t release as much juice).
Making An Overnight French Toast Casserole Is Easy!
Learn from my mistake: Make sure you’re using a large enough baking dish! The first time I tested this, my casserole dish was too small and the top pieces of bread weren’t fully submerged into the liquid.
You’ll know it’s fully set when a knife inserted into the center comes out clean.
My Best Tips:
- Day old bread is best. Stale bread absorbs the sweet custard better, so grab the bread you plan to use a day or two in advance.
- Press the bread down: Ensure all bread pieces are submerged in the custard for even soaking overnight.
- Use a sheet pan! Place the casserole on a sheet pan to catch any drips and make cleanup easier.
Ideas For Serving
This is a fantastic addition to any brunch spread! You can enjoy it on its own or serve it alongside fresh fruit, crispy bacon, sausage, or eggs.
Instead of whipped cream, feel free to get creative with the toppings. A dusting of powdered sugar, chopped nuts, or even a drizzle of my stove top caramel sauce would be delicious!
I can’t wait for you to try the blueberry French toast casserole! Warm, tender, and sure to make your kitchen smell amazing. Be sure to let us know what you think in the comments below.
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Overnight French Toast Casserole with Blueberries
Equipment
Ingredients
For the French Toast Casserole
- 1 Tbsp (14g) unsalted butter
- Bread: 1 loaf challah or brioche bread or 8 large croissants, cut into 1-inch cubes, preferably 1-2 days old
- 1 cup (140g) semi-sweet chocolate chunks
- 1½ cups (225g) blueberries, fresh or frozen
- 8 large eggs
- 1 cup (237 ml) heavy cream
- 1 cup (237ml) whole milk
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 Tbsp (28g) maple syrup
- 2 tsp pure vanilla extract
- 2 tsp orange zest, from ½ a medium orange
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
For the Whipped Cream Topping
- 2 cups (480ml) heavy cream
- 1 Tbsp pure vanilla extract or 2 tsp vanilla bean paste
- 2 heaping Tbsp powdered sugar
- ½ tsp ground cinnamon (or 1 tsp if you want it extra cinnamony!)
For Serving
- Powdered sugar, dusted on top
- Fresh fruit, such as blueberries or raspberries
Instructions
- Prepare the baking dish. Grease a 9×13 baking dish with butter or baking spray. Add the cubed bread pieces to the pan, then top with 1 cup (140g) chocolate chunks and 1½ cups (12oz) frozen blueberries.
- Mix the wet ingredients. In a large mixing bowl, combine 8 large eggs, 1 cup (237ml) heavy cream, 1 cup (237ml) whole milk, ½ cup (110g) brown sugar, ¼ cup (50g) granulated sugar, 2 Tbsp (28g) maple syrup, 2 tsp pure vanilla extract, 2 tsp orange zest, 1 tsp ground cinnamon, and ¼ tsp kosher salt. Whisk well.
- Soak the bread overnight. Pour the custard mixture over the bread, then use a spatula to gently submerge everything as best you can. Wrap tightly with plastic wrap or aluminum foil, then refrigerate for at least 4 hours or overnight.
- Bake! Preheat an oven to 350°F (175°C). Remove the plastic wrap (or foil), then place on a sheet pan and bake for 50-60 minutes. Check at 40 minutes and if the top is browning too quickly, cover with aluminum foil before returning to the oven. The bread should be puffed up golden brown, and the custard should be fully set. Allow the French toast casserole to cool for about 10-15 minutes before slicing. Dust with powdered sugar.
- Make the whipped cream. In a large mixing bowl, combine 2 cups (480ml) heavy cream, 1 Tbsp vanilla extract, 2 Tbsp powdered sugar, and ½ tsp ground cinnamon. Use a hand mixer (or stand mixer) to whip on medium speed until soft peaks form.
- Serve! Cut the casserole into slices, then serve with a dollop of cinnamon whipped cream and a bit of fresh fruit on the side. Enjoy!
Notes
- Fruit: You can substitute blueberries with raspberries, strawberries, blackberries, or use a combination.
- Make-ahead: Prepare the casserole the night before and refrigerate. Bake it fresh in the morning for an effortless breakfast.
- Store: Cover leftovers tightly and store in the refrigerator for up to 3 days.
- Reheating: Warm individual slices in the microwave for 30-60 seconds or reheat the entire dish in a 300°F oven for 15-20 minutes.
- To freeze: Wrap the unbaked casserole tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in a refrigerator overnight before baking.
Nutrition
Photography by Jo Harding.
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