Blueberry French Toast – Make Ahead Breakfast

  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 0m

This recipe is adapted from a great recipe on the Pioneer Woman website. I changed it up a bit to suit my taste. Except for the bakery bread, this is a clean recipe but definitely a splurge meal.


  • CASSEROLE: 1 loaf Crusty Bakery Cibata Bread or French Bread
  • 8 whole eggs, cage free
  • 2 c. organic whole milk
  • 1/2 c. whipping (heavy) cream
  • 3/4 c. turbinado or demerara sugar
  • 2 T. vanilla extract
  • TOPPING: 1/2 c. whole wheat white flour
  • 1/2 c. turbinado or demerara sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • a pinch nutmeg
  • *1/3 c. chopped pecans or walnuts, *optional
  • 2 T. 100% pure maple syrup
  • 1 stick cold butter, cut into pieces (I used Kerrygold butter for this)
  • 6-8 oz. frozen fresh organic blueberries, about half thawed (I used Cascade Farms)


Step 1

Grease a 9 x 13-inch baking pan with butter. Tear or cut bread into chunks and evenly distribute in the pan.

Step 2

In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.

Step 3

In a separate bowl, mix flour, sugar, cinnamon, nutmeg and salt. Add maple syrup and butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge if making ahead of time.

Step 4

When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge, top with blueberries and sprinkle crumb mixture over the top. Bake for 45-50 minutes.

Step 5

Scoop out individual portions. Drizzle with maple syrup.

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