Blueberry French Toast Casserole

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  • One 12-14 ounce bread (stale bread is best)
  • 1 cup fresh or frozen blueberries
  • 8 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon ground cinnamon (add in a little nutmeg as well)
  • 1/2 cup packed light brown sugar
  • 1 1/2 cup Southern butter pecan coffee creamer
  • 1 tablespoon vanilla extract
  • 1 stick of cold butter
  • Optional: extra blueberries, fresh fruit, maple syrup, whipped cream, and/or confectioners' sugar for topping


  1. Heat oven to 350 F.
  2. Grease a 9x13 inch pan with butter or nonstick cooking spray. Slice bread into about 1-inch cubes. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
  3. Whisk the eggs, milk, cinnamon, brown sugar, creamer and vanilla together until no brown sugar lumps remain. Pour over the bread.
  4. Use a Vegetable Peeler to shave 1 stick of cold butter over the top of the casserole and sprinkle a little extra brown sugar on top to give it a nice topping. (This is just a bonus thing to do, but I highly recommend it.)
  5. Bake for 45 minutes or until golden brown on top. Serve immediately with a drizzle of syrup, a dollop of whip cream or as is. Easily serves 8.
  6. This works really, really well in Dutch oven/cast iron in your pellet grill. I recommend heating it to 375 F and once you've put the dish in, adjust the temperature to 350 F. Using a fruitwood or pecan would be my wood recommendation.