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Grab your slippers, and join me in the kitchen for a pajama party featuring this scrumptious lemon Blueberry French Toast Casserole.

Lemon blueberry French toast casserole in a bowl

Easy overnight breakfast casseroles such as this blueberry French toast or my Hash Brown Casserole are my go-to, especially when I’m making breakfast for more than two or three people (or want lots of leftovers).

Not only do recipes like this score full points with my guests, but because the prep work all takes place the night before, in the morning I can focus on spending time with my guests (or making Air Fryer Bacon and Sweet Potato Hash Browns).

This recipe is ridiculously easy to make and a total delight to eat (right up there with French Toast Sticks!).

Healthy blueberry French toast casserole with lemon

It’s soft and fluffy inside, lightly golden and crisp on top, and bursting with juicy blueberries in every bite, much like my Blueberry Buckle.

This healthy blueberry French toast casserole has all the luscious and homey elements of classic French toast but uses a few simple, lighter swaps.

Same as when serving Stuffed French Toast or Brioche French Toast, no matter your ability level in the kitchen, you’re sure to impress with this easy, ultra scrumptious blueberry French toast casserole!

Blueberry French toast casserole in a baking dish

5 Star Review

“I made this for a neighborhood party, and it was delicious! Not only does this taste good, but it’s so easy to make! I will be making this again!”

— Jenny —

How to Make Blueberry French Toast Casserole

This quick blueberry French toast casserole turns any morning into a bright and tasty celebration.

It effortlessly blends light and fruity with cozy and comforting.

The Ingredients

  • Bread. I used sourdough bread to make this delicious French toast casserole. It’s sturdy, flavorful, and worked perfectly for this recipe. Sourdough is also my go-to with Baked French Toast.

What Type of Bread Is Best for French Toast?

  • While I love using sourdough bread for French toast, French bread, or similar artisan breads will also work well here.
  • For a decadent twist, try an enriched bread like challah or make a brioche blueberry French toast casserole.
  • If you’re looking for a whole-wheat French toast recipe, check out my Overnight French Toast.
  • No matter what type of bread you choose, for French toast, day-old bread is best. Because it is dry, it can more easily soak up the custard (see “Why is My French Toast Soggy?” below for tips to dry out your bread if it is fresh and soft).
  • Blueberries. The sweetness of blueberries works perfectly with French toast, and they add beautiful color to the dish. Plus, blueberries are packed with antioxidants and vitamins.

Swapping Frozen Fruit (or Other Fruit!)

  • You can make French toast casserole with fresh or frozen blueberries. If using frozen, no need to thaw them first. Simply brush off any extra ice bits.
  • Blueberries are not the only option! Try this berry French toast casserole with diced apples or pears in the fall, raspberries, strawberries, or blackberries in the summer, or a combination.
Blueberry French toast casserole in a bowl with lemons
  • Eggs. I’m picky about the texture of my French toast. This one has enough eggs to taste rich and creamy, but not *so* many that it tastes overly “eggy.”
  • Milk. I chose to use vanilla almond milk because its flavor paired fabulously with the other ingredients in this recipe, but you can use any milk you have on hand.
  • Maple Syrup. To naturally sweeten this French toast casserole, I used a modest amount of pure maple syrup. Divine! Be sure to use the real-deal, not imitation.
  • Lemon Juice + Zest. The touch of lemon is fresh and lively, and it makes the lemon blueberry French toast casserole feel especially vibrant.
  • Vanilla + Cinnamon. Two French toast non-negotiables! They add the warmth and coziness that makes French toast especially craveable .
  • Toppings. Serve your casserole with maple syrup, keep it simple with a light dusting of powdered sugar, or avoid the decision altogether and douse it with both. For an extra special twist, try blueberry French toast casserole cream cheese frosting style (the frosting in this Pumpkin Sheet Cake would work well).

The Directions

  1. Lay the bread cubes in a single layer in a casserole dish. Top with blueberries.
  2. Whisk together the remaining ingredients. Pour the mixture over the bread and blueberries. Cover and refrigerate overnight.
  3. Bake the French toast casserole at 350 degrees F for 45 to 55 minutes. Add desired toppings and DIG IN!
A delicious breakfast recipe in a baking dish

Why is My French Toast Casserole Soggy?

Using day-old bread is how you keep French toast from getting soggy!

To avoid your French toast casserole being soggy, make sure you use day-old bread or follow these steps if you only have fresh bread on hand:

  • Place two racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F.
  • Spread the cubes out in a single layer on a large baking sheet. Bake for 10 minutes, until lightly dried, tossing once halfway through. Use in the recipe as directed.

Storage Tips

  • To Store. Refrigerate French toast in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F.
  • To Freeze. Cover tightly and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

To Freeze Unbaked. Prepare the recipe up to step 2, but do not refrigerate overnight. Instead, place in the freezer and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.

What Goes with French Toast Casserole

  • Casserole Dish. The perfect dish for French toast casserole.
  • Citrus Juicer. A kitchen tool I can’t live without.
  • Whisk. This whisk is the ideal size for keeping splashing at bay.

Blueberry French Toast Casserole Video

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YouTube video

Blueberry French Toast Casserole

4.73 from 36 votes
Overnight lemon blueberry french toast casserole. Easy, make-ahead recipe that's perfect for a crowd. Soft, fluffy, and bursting with berries!

Prep: 20 minutes
Cook: 45 minutes
Total: 9 hours 15 minutes

Servings: 12 servings


  • 1 loaf (14- to 16-ounce loaf) day-old sourdough bread French bread, brioche, challah, or similar, cut into 1-inch cubes* (about 12 cups)
  • 1 1/2 cups blueberries fresh or frozen
  • 8 large eggs
  • 2 cups unsweetened vanilla almond milk or milk of choice
  • 1/3 cup pure maple syrup
  • zest of 1 large lemon about 1 tablespoon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • For serving: powdered sugar, maple syrup, butter


  • Coat a 9×13-inch casserole dish with nonstick spray. Arrange the bread cubes (see notes if the cubes are still very soft or fresh) in an even layer in the pan, then sprinkle the blueberries over the top. Set aside.
  • In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight. (If overnight is not possible, I recommend a minimum of 2 hours).
  • When ready to bake, remove the pan from the refrigerator. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Bake, uncovered, for 45 to 55 minutes, until lightly golden brown on top and the bread in the center is moist but no longer liquidy. Serve hot, dusted with powdered sugar and topped with butter and maple syrup, as desired.



  • *If time allows, I recommend setting the cubes out overnight to dry out so that they absorb the max amount of custard. If your bread is still fresh or very soft, toast it in the oven first: Place two racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Spread the cubes out in a single layer on a large baking sheet. Bake for 10 minutes, until lightly dried, tossing once halfway through. Use in the recipe as directed.
  • TO STORE: Cover and refrigerate casserole for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F. 
  • TO FREEZE UNBAKED: Prepare the recipe up to step 2, but do not refrigerate overnight. Instead, place in the freezer and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.
  • TO FREEZE BAKED: Let cool completely, cover tightly, and freeze up to 3 months. Let thaw overnight in the refrigerator and warm up in a 350 degree F oven until heated through, about 30 to 40 minutes. If the French toast starts to become too brown while you are reheating it, cover with foil, then continue baking until hot.


Serving: 1(of 12)Calories: 195kcalCarbohydrates: 31gProtein: 8gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 109mgPotassium: 128mgFiber: 2gSugar: 9gVitamin A: 169IUVitamin C: 3mgCalcium: 95mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. Looks and I’m sure tastes absolutely delicious! Looking forward to trying this dish very soon. My son who just returned from India, will love this at any time of the day! Thank you!

  2. So dreamy, I need this french toast in my life! This is a beautiful dish for mother’s day!

  3. My goodness, this looks amazing and it has all my favorite ingredients in it! :)

  4. Make ahead recipes like this are perfect for having guests over!! I love that your college friends AND their kids are spending the weekend with you.  How fun!

  5. Hello Erin! once again it Mercy here from Kenya. Now, this is good!
    Do you have a sub for almond milk? can i use fresh milk or whole milk instead? please advice. Thanks!

  6. I made this for a neighborhood party and it was delicious! Even my husband who likes his French toast plain Jane (ie nothing fancy just cinnamon) really liked this and so did my 10 year old. It is perfect with some maple syrup on top. Not only does this taste good, but it’s so easy to make! I will be making this again! 5 stars

  7. Made this for Mother’s Day brunch and it was amazing. So easy to make and I love that you make it the night before. And for once mine actually turned out looking like the pictures!5 stars

    1. Hi Kori! Do you mean you’d like to use whole eggs instead of egg whites? If so, you can swap the 4 egg whites for 2 large eggs. That will be delicious!

  8. This is the first breakfast recipe I tried from Well Plated. You had me at blueberries, lemon ? and French toast all in one dish! Topped off with delicious, local maple ? syrup.  What a heavenly way to start the day ?5 stars

  9. It’s my first time looking at ur recipes and I like what I’m reading, however (u knew that was coming), however, I’m just me. Neither recipe gave any advise for a single portion. 
    This is me branching out trying new things. Please answer to the email address as I don’t have an Instagram acct nor do I tweet….text or email…. that’s enough social media 5 stars

    1. Hi Bob! I haven’t tried scaling this recipe down, but you could experiment with it. Also, this recipe can be frozen baked or unbaked, so if you have lots of leftovers, they’ll reheat beautifully for future breakfasts. I hope this helps!

  10. Needed a change from my usual oatmeal breakfast and have been craving French toast lately. Made this yesterday for this week and it is perfect. I precut the 12 slices for portion control and had Greek yogurt with this and it was delicious! Not overly sweet but the blueberry and lemon flavors came through great! I really love that it doesn’t have any added refined sugar so you don’t get that sugar crash feel an hour later. I’ll definitely be making this again!5 stars

  11. My daughter is coming for a visit and I’m going to make this however, my husband is diabetic. I’m hoping using sugar free maple syrup will taste good.

  12. Hi! Can this be made a whole day before? Like could I prepare it on a Friday morning, refrigerate it, and bake it on Saturday morning? Or is that too long in the refrigerator?


    1. Hi Taylor! In the recipe, Step 2 actually calls for you to refrigerate the French toast overnight, so if you can prepare it later in the day Friday, it should work out perfectly. You could also prepare the recipe a few days/weeks in advance and freeze it unbaked or baked (there are tips in the blog post). I hope you enjoy it!

  13. What a fun recipe! Simple quick and easy- have a nut allergy kiddo so used regular milk still very flavourful . Great way to use up the stale bread and ends!!
    And Erin totally on point – prep the night before and was just a quick 45 in the oven with no morning hassles!! We combined with your awesome smoothies too – blueberry strawberry and the blueberry banana – !5 stars

    1. Hi Tara! I haven’t tried using anything besides eggs, so you’d be experimenting. If you try it out, let me know!

  14. I haven’t made it yet but can see it’s easy to follow and doesn’t take a ton of time. I’m an orange sister and use it for my zest and juice when it comes to blueberries. Can’t wait to make this tomorrow morning!5 stars

  15. This dish turned out beautiful. I followed the recipe exactly. The only thing I would have done differently was to mix the bread cubes after pouring the egg mixture on. I dried out the sourdough bread pieces per the recipe but the top layer didn’t absorb much so it was a bit dryer.4 stars

  16. Everyone loved it. I made it with regular almond milk (that is what I had), and I am not a lemon fan so I did not add lemon. I made one with gluten free bread, one with pecans on top and one with no pecans on top. It was a hit. Some put more maple syrup on top and some did not, just your preference. Great recipe, thank you for sharing.5 stars

  17. I have made this recipe several times and it always turns out great. I like to use brioche, which I toast in the oven per your suggestion. Our whole family loves it! I’m making it for Christmas brunch this year.5 stars

  18. I made this casserole about a month ago. It was not only easy to make, but delicious!

    I’ve made it 2 more times since then, once to share with my blueberry-loving family and one more time, just to have on hand for a quick breakfast.

    I keep fresh lemon juice on hand and substituted an extra 1/2 Tablespoon of it for the lemon zest, to give it a more lemony flavor.5 stars

  19. I was thrilled to find this recipe and made it immediately. It was delicious. Love the lemon with the blueberries. I had maple syrup but if maple syrup wasn’t on hand how much sugar or brown sugar would you substitute, and would you adjust the amount of milk? Thank you for a wonderful recipe.5 stars

    1. Hi Rosemary! I have only tested the recipe as is, so not sure how much sugar to add or adjusting the milk. If you decide to experiment, I’d love to know how it turns out. So glad you enjoyed the original recipe!

    2. Hey Rosemary! I substituted the maple syrup with the same 1/3 cup of brown sugar and it came out delicious, but I also halved the recipe entirely for a smaller serving size. You may want to increase the amount of brown sugar if you are doing the full recipe.

  20. I don’t have real maple syrup or the time to run to the store for it. Can something else be used as a substitute, like plain sugar? If so, how much? Thanks!

    1. Hi Marge! I’ve only used maple syrup to make this recipe. You might be able to use something different but it’s really hard for me to say for sure. If you decide to experiment, I’d love to know how it goes!

  21. I made this for Christmas eve brunch at my moms house! I made homemade sourdough bread the day of and toasted them just like you instructed. Everyone gobbled it up!! I love lemon and blueberry and felt like it was the perfect amount. Will definitely make this again!