Description

This Blueberry French Toast Casserole with Vanilla Glaze is a make-ahead breakfast bake that combines fluffy bread soaked in a vanilla custard with juicy blueberries, topped with a sweet glaze for the perfect morning treat.

Ingredients

5 large eggs

1 cup milk (your choice)

1/4 cup melted salted butter (or ghee/coconut oil for DF)

1/4 cup pure maple syrup (plus more for serving, optional)

2 tsp pure vanilla extract

Cooking spray

1 (10-ounce) loaf sourdough bread (GF option: gluten-free bread)

1 1/2 cups fresh or frozen blueberries

Vanilla Glaze (optional):

1 tbsp milk (your choice)

1/2 tsp pure vanilla extract

Pinch of salt

1/2 cup powdered sugar

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Instructions

In a large bowl, whisk together eggs, milk, melted butter, maple syrup, and vanilla extract.
Spray an 8×8-inch casserole dish with cooking spray. Arrange cubed bread in the dish and scatter 1 cup of blueberries over it, reserving 1/2 cup for later.
Pour egg mixture evenly over bread and blueberries, ensuring all bread pieces are soaked. Sprinkle the remaining 1/2 cup blueberries on top.
If making ahead, cover and refrigerate for at least 3 hours or up to 24 hours. For freezing, cover well and store before baking.
Preheat oven to 350°F (175°C) while casserole warms slightly on the counter.
Bake uncovered for 50–60 minutes until golden brown on top and set in the center. Cover with foil if browning too quickly.
To make the glaze, whisk together milk, vanilla, and salt. Add powdered sugar and mix until smooth and pourable.
Let casserole cool 10 minutes before drizzling with glaze. Serve warm, with extra maple syrup if desired.

Notes

Can be prepared the night before and refrigerated.
Use frozen blueberries directly without thawing.
Sourdough, challah, or brioche all work well for this recipe.
For gluten-free, use your favorite GF bread.
For dairy-free, substitute coconut milk and coconut oil/ghee.
For vegan, replace eggs with flax or chia eggs and use plant milk.
Store leftovers in the fridge for up to 3 days and reheat in the microwave or oven.
Casserole can be frozen before baking; thaw before baking.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 21g
Sodium: 310mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 9g
Cholesterol: 145mg