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Blueberry Baked French Toast

Cook Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 8


  • 1 tbsp butter softened
  • 10 extra large eggs
  • 2 ¾ cup half & half
  • cup granulated sugar plus 2 tablespoons
  • cup light brown sugar packed
  • 1 tbsp pure vanilla extract
  • 1 tsp grated orange zest extra for garnish
  • ½ tsp kosher salt
  • 10 cups French bread day old and diced 1-inch
  • 12 oz fresh blueberries
  • 2 tbsp Confectioners’ sugar
  • Pure maple syrup warmed


  • Preheat oven to 350° F. Butter a 9"x13" baking pan.
  • In a large bowl, whisk together eggs, half & half, granulated sugar, brown sugar, vanilla, orange zest and salt.
  • Layer half the diced bread in prepared baking pan. Spread the blueberries in a single layer. Top with remaining bread. Pour the egg mixture over blueberries and press down to make sure all the bread is soaked. Sprinkle with the remaining 2 tablespoon of sugar and cover with plastic wrap. Refrigerate for at least 1 hour or overnight.
  • Place rack in middle of oven and preheat to 350° F.
  • Put the baking pan on a sheet pan and bake for 60-70 minutes, until the custard is set. The top should be puffy and golden brown. Check after 45 minutes. If it's getting too brown, cover lightly with aluminum foil.
  • Once done, remove from oven and cool for 10 minutes. Sprinkle with confectioners' sugar and dust with remaining orange zest.
  • Serve with warm maple syrup.


Best to prepare this casserole the night before, and enjoy an easy morning.
Keyword vegetarian
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