Blueberry Almond Baked French Toast Casserole

A stress-free, overnight brunch classic featuring bursting blueberries and toasted almond slivers.

Recipe Profile

Category	Ingredients
The Base	1 large loaf (12–14 oz) Challah or Brioche bread, cubed
The Custard	6 large eggs, 2 cups whole milk, ½ cup heavy cream, ⅓ cup maple syrup, 1 tsp vanilla extract, ½ tsp almond extract
The Fruit	2 cups fresh blueberries (frozen works too)
The Topping	½ cup sliced almonds, 2 tbsp brown sugar, 1 tsp ground cinnamon, 2 tbsp melted butter

Prep the Bread: Grease a 9×13 inch baking dish. Spread half of the bread cubes in the dish. Sprinkle 1 cup of blueberries over the bread. Top with the remaining bread and the rest of the blueberries.
Whisk the Custard: In a medium bowl, whisk together the eggs, milk, cream, maple syrup, vanilla, and almond extract.
Soak: Pour the egg mixture evenly over the bread. Press down lightly with a spatula to ensure all pieces are submerged. Cover tightly with foil and refrigerate for at least 4 hours (overnight is best).
Bake: Preheat your oven to 175°C (350°F). Remove the casserole from the fridge while the oven heats.
Add Crunch: Mix the sliced almonds, brown sugar, cinnamon, and melted butter in a small bowl. Sprinkle over the top of the soaked bread.
The Finish: Bake covered for 25 minutes. Remove foil and bake for another 20–30 minutes until the top is golden brown and the center is set (not jiggly).

Stale is Better: Use bread that is a day or two old. Fresh bread is too soft and can turn into mush. If your bread is fresh, toast the cubes in a low oven for 10 minutes first.
Almond Extract: A little goes a long way. It provides that “bakery-style” flavor that complements the blueberries perfectly.
Don’t Skimp on the Soak: If you bake it immediately, the liquid won’t reach the center of the bread cubes, leaving you with dry patches.

Values are estimates based on standard ingredients.

Blueberries: Packed with antioxidants (anthocyanins) and Vitamin C.
Almonds: Provides a healthy dose of monounsaturated fats and Vitamin E for heart health.
Protein: The egg-heavy custard provides a solid protein start to the day compared to standard pancakes.

Q: Can I use frozen blueberries?

A: Absolutely! Don’t thaw them first, or they will bleed purple streaks throughout the whole casserole. Toss them in frozen.

Q: Can I make this dairy-free?

A: Yes. Substitute the milk and cream with full-fat oat milk or coconut milk (canned). Use a vegan butter substitute for the topping.

Q: How do I know when it’s fully cooked?

A: Insert a knife into the center; if it comes out clean (no raw egg liquid), it’s done. The casserole should also “puff” slightly in the oven.