Blueberry Almond French Toast Breakfast Casserole for Mother’s Day

Blueberry almond French toast breakfast casserole is the perfect Mother’s Day activity for kids because it’s simple, fun, and filled with sweet flavors everyone will love. Children will enjoy helping layer the bread, whisking the eggs, adding juicy blueberries, and sprinkling sliced almonds while creating a special homemade treat for their Mom. The best part? It fills the house with a warm bakery-style smell that makes Mother’s Day morning feel extra cozy and memorable.

You Will Need:

4 cups cubed bread (preferably day-old bread, like French or sourdough)
2 cups whole milk (or dairy-free milk)
4 large eggs
1/4 cup maple syrup (or honey)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh blueberries
1/4 cup sliced almonds
1 tablespoon butter (for greasing)
Powdered sugar (optional, for dusting)

What to Do:

1. Prepare the Casserole Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.

2. Layer the Bread: Place the cubed bread evenly in the greased baking dish. You can use fresh or day-old bread; day-old bread helps to absorb the custard mixture better.

3. Make the Custard Mixture: In a medium bowl, whisk together the eggs, milk, maple syrup (or honey), vanilla extract, cinnamon, and salt. Pour this mixture evenly over the cubed bread, pressing the bread down gently to help it absorb the custard.

4. Top with Blueberries and Almonds: Scatter fresh blueberries over the top of the casserole, and sprinkle sliced almonds evenly on top as well.

5. Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set. You can check by inserting a knife in the center — it should come out clean.

6. Cool and Serve: Let the casserole cool slightly before serving. If desired, dust with powdered sugar for an extra touch of sweetness.

7. Enjoy: Serve warm with extra maple syrup or whipped cream if you

References:
Recipe found at dieter24
Photo by Stephanie Felzenberg

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