This is the Sunday morning breakfast that you’ve been looking for. This is a delicious, make ahead breakfast that takes an old loaf of sourdough and turns it into everyone’s favorite breakfast. It’s prepared the night before with eggs, milk, sugar and the spices of your choice, which makes busy mornings run smoother because breakfast is ready to pop in the oven. This one specifically is made with my blueberry + cinnamon sugar sourdough loaf and topped with extra blueberries, it’s a must make this season!

❤️ Why You’ll Love Blueberry French Toast Casserole

Idk about you, but any breakfast that makes no mess is the breakfast for me. Not only does this breakfast make no mess in the morning, but it also ensures that there will be no waste because it uses your leftover sourdough bread. I always dice leftover sourdough and keep in the freezer specifically for French toast casserole.

🍲 Ingredients

Sourdough Bread – Of course you can use any leftover sourdough bread that you have, but I think the best sourdough bread for this casserole is Blueberry + Cinnamon Sugar sourdough bread

Custard – A combination of eggs, milk, and heavy cream whisked well.

Sugar – I like brown sugar, but you can use granulated sugar or any sugar substitute you like best.

Cinnamon – Every great French toast, in any form, has cinnamon. In my opinion.

Blueberry – I love using frozen wild blueberries, they are so easy to work with and I get the big bag from Costco! You can also use fresh blueberries if you like.

👩‍🍳 How to Make Blueberry French Toast Casserole

  • In the evening, dice your leftover sourdough bread and place it into a buttered 9×13 baking dish.
  • In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla, sugar and cinnamon until it is all well combined.
  • Pour the mixture directly over the sourdough bread so it’s coated in an even layer.
  • In a smaller mixing bowl, mix together the butter (I like to grate the butter, but you can also slice the butter for this) flour, sugar, cinnamon and salt. Mix until the butter is in small chunks, and it turns into a crumbly mixture.
  • Evenly spread the crumble topping over the bread. Cover with plastic wrap and place in the fridge overnight.
  • The next morning, preheat your oven to 415 degrees.
  • Remove the plastic from the dish and pour one cup of frozen wild blueberries, (or fresh blueberries) evenly over the top of the bread.
  • Cover with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 20-25 minutes.
  • Serve warm with a drizzle of maple syrup and extra fruit! Enjoy 🙂

🪄 Tips and Tricks

  • Any and all sourdough bread that you have leftover, dice and keep in the freezer for all your French toast casserole needs. I’ve used sandwich bread, English muffins and all kinds of sourdough bread in this casserole before.
  • If you want French toast casserole and just can’t wait – trust me, I understand, just make sure that the casserole sits for at least two hours to give the bread some time to soak up the custard.

🗒 Variations

French toast casserole is such a good vessel for any and all seasonal flavors, I have many variations you can try! Including a base recipe.


🗒 Substitutions

The main substitution you can make with this recipe is changing out the sourdough loaf to make any different flavor combination you like. I love inclusion sourdough loaves and have many you can choose from!

You can also switch the heavy cream for half and half or more milk.


🗒 Best served with

  • Brunch
  • Breakfast
  • Cup of your favorite coffee

👝 How to Store Leftovers

The best way to make this bread is with leftover sourdough bread, but the best way to store French toast casserole is in an airtight container in the fridge for 3-4 days. Heat it up in the oven as you use it.

🤔 Common Questions

Can I use a different sourdough loaf?

Yes! You can use any sourdough for any flavor combination!

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Blueberry French Toast Casserole

Print Recipe
This is the Sunday morning breakfast that you've been looking for. This is a delicious, make ahead breakfast that uses an old loaf of sourdough and turns it into everyone's favorite breakfast. It's prepared the night before with eggs, milk, sugar and the spices of your choice, which makes busy mornings run smoother because breakfast is already ready.
Prep Time:10 minutes
Cook Time:45 minutes
Overnight rest:8 hours
Total Time:8 hours 55 minutes

Equipment

Ingredients

  • 1 Blueberry Cinnamon Sugar Loaf
  • 8 eggs
  • 1 ½ cup milk
  • ½ cup heavy cream
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 cup frozen wild blueberries

Cinnamon Crumble Topping

  • ½ cup butter
  • ½ cup brown sugar
  • ¼ cup flour
  • 1 tsp cinnamon
  • ¼ tsp salt

Instructions

  • In the evening, dice your leftover sourdough bread and place it into a buttered 9×13 baking dish.
  • In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla, sugar and cinnamon until it is all well combined.
  • Pour the mixture directly over the sourdough bread so it's coated in an even layer.
  • In a smaller mixing bowl, mix together the butter (I like to grate the butter, but you can also slice the butter for this) flour, sugar, cinnamon and salt. Mix until the butter is in small chunks, and it turns into a crumbly mixture.
  • Evenly spread the crumble topping over the bread. Cover with plastic wrap and place in the fridge overnight.
  • The next morning, preheat your oven to 415 degrees.
  • Remove the plastic from the dish and pour one cup of frozen wild blueberries, (or fresh blueberries) evenly over the top of the bread.
  • Cover with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 20-25 minutes.
  • Serve warm with a drizzle of maple syrup and extra fruit! Enjoy 🙂

Notes

I especially love this breakfast on a Sunday morning, I put together everything the night before and then before church my family has a warm delicious breakfast and I have a clean kitchen 🙂 
I always dice my leftover sourdough bread and keep in the freezer for this specific reason, all my freezer sourdough turns into delicious French toast casserole! 

Nutrition

Calories: 243kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 170mg | Potassium: 127mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 591IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Artisan, Breakfast, French Toast, Sourdough
Servings: 12
Calories: 243kcal

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