Overnight French Toast Casserole with Blueberries

This overnight French toast casserole with blueberries is the kind of recipe I love making when I want a special breakfast or brunch without fuss in the morning. I can prepare it the night before, let it soak up all the rich custard overnight, and simply bake it the next day. The combination of fluffy bread, chocolate chunks, juicy blueberries, and a hint of orange zest makes it taste indulgent and comforting at the same time.

Why You’ll Love This Recipe

I like that this casserole feels like dessert for breakfast while still being easy to put together. The bread soaks up a luscious custard flavored with vanilla, cinnamon, and maple syrup, and the blueberries add a burst of freshness that balances the richness. I also love how versatile it is I can swap out fruits or change the topping depending on what I’m in the mood for. Since I prep it ahead of time, it’s also perfect for holidays or hosting family and friends without stressing in the morning.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I start by buttering a large baking dish with the unsalted butter to make sure nothing sticks.
2. I add the cubed challah, brioche, or croissants into the dish, then scatter the chocolate chunks and blueberries evenly throughout.
3. In a large mixing bowl, I whisk together the eggs, heavy cream, milk, brown sugar, granulated sugar, maple syrup, vanilla extract, orange zest, cinnamon, and salt until everything is well combined.
4. I pour this custard mixture evenly over the bread, gently pressing down with a spatula so all the cubes soak it up.
5. I cover the dish tightly with plastic wrap and refrigerate it overnight so the bread can fully absorb the custard.
6. The next morning, I take the casserole out of the fridge while preheating the oven to 350°F (175°C).
7. I bake it uncovered for about 45–55 minutes, until the top is golden brown and the center is set.
8. While it bakes, I make the whipped cream by beating the heavy cream, vanilla, powdered sugar, and cinnamon until soft peaks form.
9. I serve the casserole warm with a dusting of powdered sugar, fresh fruit, and a dollop of whipped cream.

Servings and Timing

This casserole serves about 10–12 people, making it ideal for a family breakfast or brunch gathering. The prep takes me about 20 minutes, then it chills overnight in the refrigerator. Baking time is about 45–55 minutes, and I usually allow 5 minutes for cooling before serving.

Variations

I sometimes swap the blueberries for raspberries, blackberries, or even sliced strawberries. If I want extra decadence, I use white chocolate chunks instead of semi-sweet chocolate. For a slightly tangier flavor, I’ve added a few dollops of cream cheese between the bread cubes. I can also make it more festive by using eggnog instead of milk and cream during the holidays.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the casserole with foil and warm it in a 325°F (160°C) oven until heated through. Individual portions also reheat nicely in the microwave for about 30–60 seconds. I don’t recommend freezing after baking since the custard texture changes, but I can freeze the unbaked casserole (tightly wrapped) for up to a month, then thaw overnight in the fridge before baking.

FAQs

Can I make this casserole without chocolate?

Yes, I can leave out the chocolate chunks if I want a fruitier flavor without added sweetness.

Can I use a different type of bread?

I like challah or brioche best, but croissants also work well. Sturdy, slightly stale bread helps absorb the custard.

Do I have to let it sit overnight?

While overnight soaking gives the best texture, I’ve made it with just 2–3 hours of chilling in the fridge and it still turned out well.

Can I make it dairy-free?

Yes, I can use coconut milk or almond milk in place of dairy milk and cream, and swap butter for a plant-based alternative.

How do I know when it’s fully baked?

I check that the center is set and no longer liquid. A knife inserted should come out mostly clean, with just a bit of custard clinging.

Can I use frozen blueberries?

Yes, I can use frozen blueberries without thawing them first. They may add a little extra moisture, but the casserole still bakes beautifully.

Can I prepare the whipped cream ahead of time?

I usually make it fresh for the best texture, but I can whip it a few hours in advance and store it in the fridge.

Can I reduce the sugar?

Yes, I can cut back on the brown or granulated sugar slightly if I want it less sweet. The maple syrup and chocolate still add plenty of flavor.

Can I bake it in a smaller dish?

If I use a smaller, deeper dish, I need to increase the baking time slightly to make sure the center sets.

Conclusion

This overnight French toast casserole with blueberries is one of my favorite make-ahead breakfast dishes. I love how the custard-soaked bread bakes up golden and fluffy, with bursts of blueberries and melty chocolate throughout. It’s a crowd-pleaser that feels indulgent yet easy, and I can always adapt it with different flavors depending on the season. Preparing it the night before makes mornings stress-free, which is exactly how I like to start the day.

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