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
Yes! You can use any sourdough for any flavor combination!
Blueberry French Toast Casserole
Equipment
- 9×13 baking dish
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
Nutrition
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Incredible. I’ve used this recipe several times now with all different sorts of stale sourdough and it’s perfect every time. I love being able to prep the night before and have it fresh in the morning!!