Every year at the lake our family, friends, and neighbors get together for a Fourth of July breakfast. The menu has been the same for as long as I can remember, but this year we are adding a new dish: red, white, and blueberry french toast casserole. This recipe is perfect for a 4th of July brunch or breakfast. Topped with raspberries, blueberries, and powdered sugar it is a festive red-white-and-blue dish for your 4th of July table. You make the casserole the night before, then just add toppings and bake it in the morning.
When I did a trial run with friends, most people didn’t think it needed maple syrup. However, some devoted sweet tooths might want a little maple syrup on top.
Happy 4th of July, y’all!
Jump to equipment notes and detailed instructions with pictures.
Red, White, and Blueberry French Toast Casserole
Ingredients
- 1 loaf (16 oz) Challah bread (Italian or French bread is fine, too)
- 8 large eggs
- 2 ½ c. whole milk
- 1 ½ c. half & half
- 1 Tbsp. sugar
- 2 tsp. vanilla extract
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 4 Tbsp. butter + extra to grease pan
- 1 c. raspberries
- 1 c. blueberries
- 3/4 c. chopped pecans
- 3/4 c. brown sugar
Directions
- Step 1 Grease a 13×9 casserole dish with butter. Cut bread into 1-inch squares. Spread bread evenly in casserole dish.
- Step 2 In a large bowl, whisk together the eggs. Then whisk in the milk, half & half, sugar, vanilla, cinnamon, and nutmeg.
- Step 3 Pour the eggs over the bread. Stir a little to make sure the egg evenly covers the bread. Cover with aluminum foil. Refrigerate at least 8 hours, preferably overnight (up to 24 hours).
- Step 4 Remove casserole from fridge. Preheat oven to 350°. Wash fruit. Chop pecans. Spread chopped pecans and brown sugar on top of casserole. Then spread blueberries and raspberries evenly over the top of the casserole. Slice butter into 6-8 pieces and top casserole with pats of butter.
- Step 5 Bake for 1 hour 350°. Sprinkle with powdered sugar. Serve while still warm.
Equipment Note
This dish will completely fill a 13×9 casserole*, so if you casserole dish is smaller, you might want to put some in a separate dish so that it doesn’t spill out while cooking.
*As an Amazon Associate I earn from qualifying purchases. See Disclosures for details.
Detailed Instructions
Step 1. Grease a 13×9 casserole dish with butter. Cut bread into 1-inch squares. Spread bread evenly in casserole dish.
Step 2. In a large bowl, whisk together the eggs. Then whisk in the milk, half & half, sugar, vanilla, cinnamon, and nutmeg.
Step 3. Pour the eggs over the bread. Stir a little to make sure the egg evenly covers the bread. Cover with aluminum foil. Refrigerate at least 8 hours, preferably overnight (up to 24 hours).
Step 4. Remove casserole from fridge. Preheat oven to 350°. Wash fruit. Chop pecans. Spread chopped pecans and brown sugar on top of casserole. Then spread blueberries and raspberries evenly over the top of the casserole. Slice butter into 6-8 pieces and top casserole with pats of butter.
Step 5. Bake for 1 hour at 350°. Sprinkle with powdered sugar. Serve while still warm.
