Blueberry Breakfast Casserole

A Delicious and Easy Breakfast Treat

There’s nothing better than waking up to a warm, comforting breakfast that fills the house with sweet, inviting smells. This Blueberry Breakfast Casserole is the perfect way to start your day!

It’s soft, slightly crispy on top, and packed with juicy blueberries in every bite. Whether you’re making it for a family breakfast, a holiday brunch, or just treating yourself, this dish is sure to be a favorite.

What makes this recipe so special? First, it’s incredibly easy to prepare—you can even put it together the night before and bake it in the morning. It’s also kid-friendly, making it a great choice for busy school mornings or lazy weekend brunches. Plus, it’s a budget-friendly recipe that uses simple ingredients you probably already have at home.

I love making this casserole because it’s a no-fuss meal that feels like a special treat. It’s perfect for those mornings when you want something hearty but don’t want to stand over the stove flipping pancakes.

Just pop it in the oven, let it bake, and enjoy a warm, delicious breakfast with minimal effort. Whether you serve it plain, with syrup, or with a dusting of powdered sugar, it’s always a hit!

Want to know the best part? You can customize this dish however you like. Add a sprinkle of cinnamon, swap in different fruits, or even throw in some nuts for extra crunch. No matter how you make it, this Blueberry Breakfast Casserole is a must-try recipe that will make your mornings feel extra special.

About Blueberry Breakfast Casserole

Blueberry Breakfast Casserole is a sweet and satisfying baked dish made with bread, eggs, milk, and plenty of fresh or frozen blueberries. It’s similar to French toast casserole, but instead of soaking individual slices of bread, everything is mixed together and baked into a fluffy, custard-like dish.

The result? A golden, slightly crisp top with a soft, melt-in-your-mouth center bursting with blueberry flavor.

Unlike a traditional blueberry muffin or pancake, this casserole requires zero flipping or individual portioning—just assemble, bake, and serve! It’s also easier than a classic bread pudding because it doesn’t need a long soak time, and you can adjust the sweetness to your liking. Plus, if you love blueberries, this dish allows them to shine in every bite!

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Why You’ll Love It

1. Super Easy to Make – Just toss everything into a baking dish, let the oven do the work, and enjoy! No complicated steps or special skills are required.
2. Perfect for Meal Prep – Make it the night before and simply bake in the morning. It’s a stress-free way to start your day!
3. Great for Feeding a Crowd – Whether it’s a family breakfast, brunch with friends, or a holiday gathering, this casserole serves multiple people with ease.
4. Customizable & Fun – Add cinnamon, swap in strawberries, mix in cream cheese, or even top with a drizzle of maple syrup. The possibilities are endless!
5. A Sweet but Balanced Treat – It’s just the right amount of sweet without being overwhelming. Pair it with yogurt or a side of eggs for a balanced breakfast.

Ingredients

For the Casserole

• 6 cups bread, cubed (French bread, brioche, or challah work best)
• 2 cups fresh or frozen blueberries
• 6 large eggs
• 2 cups milk (whole milk or half-and-half for a richer taste)
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon (optional but adds warmth)
• ¼ tsp salt

For the Topping (Optional)

• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup chopped pecans or walnuts (for a little crunch)
• 2 tbsp melted butter

For Serving (Optional)

• Maple syrup
• Powdered sugar
• Whipped cream

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Ingredient Notes

• Bread choice matters! A slightly stale bread works best because it soaks up the custard without getting mushy. Brioche and challah add extra richness, but regular sandwich bread works too!
• Fresh vs. frozen blueberries: Both work well! If using frozen, don’t thaw them first—just toss them in frozen to prevent excess moisture.
• Milk options: Whole milk gives a nice balance, but for a richer casserole, use half-and-half. If you prefer a lighter version, 2% milk works too.
• Cinnamon adds warmth! I love adding a little cinnamon to give the casserole a cozy, comforting flavor. Nutmeg would also work if you want extra spice.
• Want it extra sweet? You can increase the sugar slightly or drizzle a little honey or maple syrup into the egg mixture before baking.

Kitchen Tools Needed

1. 9×13-inch Baking Dish – This is the perfect size for an even bake and enough servings for a crowd. Glass or ceramic dishes work best.
2. Mixing Bowls – You’ll need one large bowl for whisking the eggs and milk and another for mixing the topping.
3. Whisk – Helps blend the eggs, milk, sugar, and vanilla smoothly. A good balloon whisk makes the job easier!
4. Measuring Cups & Spoons – For accurate ingredient portions. I love using stainless steel measuring cups because they last forever.
5. Knife & Cutting Board – For cubing the bread into bite-sized pieces.
6. Spatula or Wooden Spoon – For mixing everything gently without squishing the bread.
7. Aluminum Foil – To cover the casserole while baking if it starts browning too quickly.
8. Butter or Cooking Spray – To grease the baking dish and prevent sticking.

If you love baking, a good-quality ceramic baking dish (like one from Pyrex or Staub) is a great investment! It retains heat well and looks beautiful on the table.

Instructions

1. Prepare the baking dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
2. Cube the bread: Cut 6 cups of bread into bite-sized cubes. If the bread is fresh, let it sit out for an hour or lightly toast it in the oven at 300°F (150°C) for 5-10 minutes to dry it out. Stale bread soaks up the custard better!
3. Add blueberries: Spread half of the bread cubes in the baking dish, then sprinkle half of the blueberries over them. Repeat with the remaining bread and blueberries.
4. Make the custard: In a large bowl, whisk together 6 eggs, 2 cups of milk, ½ cup sugar, 1 tsp vanilla, 1 tsp cinnamon, and ¼ tsp salt. Whisk well until smooth and slightly frothy. Pro Tip: Make sure your eggs and milk are at room temperature for a smoother blend.
5. Pour and soak: Slowly pour the custard mixture over the bread and blueberries, making sure all pieces get soaked. Press down gently with a spatula so the bread absorbs the liquid. Let it sit for at least 10 minutes (or overnight in the fridge for an easy make-ahead option).
6. Prepare the topping (optional): In a small bowl, mix ¼ cup brown sugar, ½ tsp cinnamon, ¼ cup chopped pecans (if using), and 2 tbsp melted butter. Sprinkle this over the casserole for a sweet, crunchy finish.
7. Bake: Preheat your oven to 350°F (175°C). Cover the casserole with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes until golden brown and set in the center. Pro Tip: To check if it’s done, insert a knife in the middle—if it comes out mostly clean (a little moisture is okay), it’s ready!
8. Cool and serve: Let the casserole rest for 5-10 minutes before slicing. Serve warm with maple syrup, powdered sugar, or whipped cream for extra deliciousness! Personal Insight: I love drizzling mine with a little warm maple syrup and a dusting of powdered sugar—it makes every bite taste like a bakery-style treat!

Tips and Tricks for Success

• Use slightly stale bread for the best texture. Fresh bread can get too mushy, but if that’s all you have, just toast it lightly in the oven before using.
• Let it soak for deeper flavor. If you have time, refrigerate the casserole overnight—this helps the bread absorb all the delicious custard, making it even richer.
• Don’t skimp on the vanilla! A good-quality vanilla extract adds a warm, bakery-style aroma that takes this dish to the next level.
• Cover with foil for the first half of baking. This prevents the top from browning too fast while the inside sets properly.
• Add a crunchy topping for extra texture. A mix of brown sugar, cinnamon, and chopped nuts makes a simple yet irresistible topping!

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Ingredient Substitutions and Variations

• Bread Swap: No brioche? No problem! Try challah, French bread, sourdough, or even whole wheat bread for a slightly healthier twist.
• Dairy-Free Option: Substitute milk with almond milk, oat milk, or coconut milk. Using coconut milk adds a subtle tropical flavor!
• Egg-Free Version: Replace the eggs with 1 ½ cups of unsweetened applesauce or mashed bananas for a plant-based alternative.
• Different Fruits: Not a blueberry fan? Try raspberries, strawberries, blackberries, or even diced apples for a seasonal variation.
• Extra Indulgent: Add cream cheese cubes between the bread layers for a rich, cheesecake-like surprise!

Serving Suggestions

• Classic & Simple: Drizzle with warm maple syrup and a dusting of powdered sugar for a cozy, sweet breakfast.
• With a Protein Boost: Pair with scrambled eggs and crispy bacon for a well-rounded meal.
• Brunch-Worthy Spread: Serve with a side of Greek yogurt and fresh fruit for a light, refreshing contrast.
• Dessert-Style Treat: Top with a dollop of whipped cream and a sprinkle of cinnamon—it’s like having dessert for breakfast!
• Nutty & Crunchy: Add a handful of toasted almonds or pecans for extra crunch and flavor.

Personal Favorite: I love enjoying a warm slice with a cup of hot coffee—it’s the perfect start to a slow, relaxing morning!

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Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container or cover the baking dish with plastic wrap. It keeps well in the fridge for 3-4 days.
• Freezing: Wrap individual portions in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating in the Oven: Cover with foil and bake at 325°F (160°C) for 10-15 minutes until heated through.
• Reheating in the Microwave: Warm individual servings on medium power for about 30-45 seconds.
• Pro Tip: Add a splash of milk or cream before reheating to bring back the soft, creamy texture!

I actually love eating a cold slice straight from the fridge—it tastes almost like a blueberry bread pudding!

Frequently Asked Questions

Can I make this casserole the night before?

Absolutely! Assemble everything, cover it tightly, and refrigerate overnight. In the morning, just pop it in the oven—no extra work is needed!

Can I use frozen blueberries?

Yes! No need to thaw them first—just toss them in frozen to prevent excess moisture from making the casserole soggy.

What’s the best bread to use?

Brioche, challah, or French bread work best because they soak up the custard while staying fluffy. If using regular sandwich bread, make sure it’s a bit stale.

How do I prevent my casserole from getting soggy?

Use slightly stale bread, don’t overdo the milk, and let the casserole rest after baking so it sets properly.

Can I make this dairy-free?

Yep! Swap the milk for almond, oat, or coconut milk, and use a plant-based butter alternative for the topping.

Can I add other flavors?

Of course! Try adding a pinch of nutmeg, swapping vanilla for almond extract, or mixing in some lemon zest for a fresh twist.

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I’d love to hear how this turns out for you! Let me know in the comments—did you try any fun variations? Do you like yours with extra syrup or a dusting of powdered sugar? Let’s chat!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!