Blueberry French Toast Bake

This blueberry French toast casserole is my favorite thing to make for special occasions or weekend brunch. Made with blueberries, cream cheese, Kings Hawaiian rolls and a mixture of eggs and egg whites, this easy recipe is a cross bread pudding and French toast. It’s similar to my Cinnamon Roll French Toast Egg Bake but stuffed with juicy blueberries.

I love French toast but it’s more of a single serving food and not ideal for serving large groups. This casserole can be cut into individual portions so everyone can eat together. I make it for Christmas morning, Mother’s Day or just when I get a craving. I will literally eat it for a week straight and don’t get sick of it.

For more breakfast recipes that are great for a special breakfast or holidays try Carrot Cake Baked Oats or Chicken and Waffle Casserole.

Ingredients and Substituions:

These are the main ingredients and substitutions for blueberry French toast bake. See the recipe card below for the full ingredients list and instructions.

Hawaiian Sweet Rolls: can also use French bread, challah bread, brioche bread or sourdough bread. You can use stale bread or any leftover bread. That helps soak up the egg and milk.

Brown Sugar: or sugar substitute.

Liquid Egg Whites

Whole Eggs

Whole Milk: or any non-dairy milk or heavy cream.

Cream Cheese

Fresh or Frozen Blueberries

Lite Pancake Syrup: or pure maple syrup.

Dietary Modifications

How to make blueberry French toast bake

Step 1: preheat and prep

Preheat oven to 400 degrees F. Spray 8×13 casserole dish with nonstick spray.

Step 2: prep bread

Tear Hawaiian rolls into bite sized bread cubes and layer the bottom of the pan with the pieces of bread.

Step 3: make streusel topping

Mix sugar, cinnamon and nutmeg in a small bowl. Spread evenly over the rolls.

Step 4: stuff with cream cheese and blueberries

Stuff cream cheese pieces between rolls evenly throughout the dish. Top with blueberries.

Step 5: mix eggs and milk and cover French toast bake

In a large bowl, beat 3 eggs, milk and salt. Add egg whites and mix together. Top rolls with egg mixture. Finally, top with syrup.

Step 6: bake

Bake for 30 minutes. The top should be golden brown and eggs should be fully cooked. Use a toothpick to check for doneness. Cover the top of the casserole with aluminum foil if it’s cooking faster than the middle.

Cut into 6 equal squares and enjoy!

Serving and storing info

Serve this brunch dish with extra maple syrup, extra berries or a little powdered sugar.

Store leftovers in an airtight container in the fridge for 5-6 days. I think it’s even better the next day. Reheat in the oven or air fryer if you like the top to be crispy.

Check out our other breakfast recipes!

• High Protein Waffles (with or without protein powder)
• Easy High Protein French Toast with Brioche Bread
• Chocolate Brownie Baked Oats (without banana)
• Strawberry Baked Oatmeal (Strawberries & Cream)