top of page

Elevate Your Cooking with Recipes Shared by Our ESSP Division

Recipe shared by Kim Gunn

Blueberry French Toast Casserole

"Make it overnight for a great breakfast the next morning! It is perfect for a crowd!"


For the casserole:

10 cups French loaf sourdough, or challah, the bread should be stale

1 1/2 cup blueberries

5 large eggs

1 1/2 cups whole milk

1/3 cup granulated sugar

Zest from one lemon

1/2 teaspoons ground cinnamon

1/4 teaspoon salt

For the topping:

8 tablespoons unsalted butter melted

4 tablespoons brown sugar

1 teaspoon ground cinnamon

Pinch of salt

For serving:


Powdered sugar

Maple syrup


For the casserole:

Cut the bread into 1-inch cubes.

Add the half of bread chunks and half of the blueberries into the baking dish and distribute evenly. Add the remaining bread chunks and the remaining blueberries.

In a medium bowl, whisk together the eggs. Add the milk, sugar, lemon zest, and cinnamon and mix to combine. Pour the milk mixture evenly over all the bread chunks.

Cover and refrigerate for 2-3 hours or overnight.

For the topping:

Preheat oven to 375 degrees F and arrange the oven rack in the center position.

Lightly grease a 9x13 baking dish with baking spray and set aside.

In a small bowl, mix the melted butter with the brown sugar, cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the casserole.

Bake the casserole for 35 to 45 minutes or until the top is golden brown and crunchier.

Remove the casserole from the oven and let it cool for about 10-15 minutes before serving.

Serve with a dust of powdered sugar on top, maple syrup, and more blueberries.

"This has become one of our favorites! Great to make ahead and use for brunch!

~ Kim Gunn

For image:

1 view0 comments


bottom of page