Low-Carb Blueberry French Toast Casserole is a phenomenal paleo brunch recipe. We love making this dish for Mother's Day brunch, but it's so good that we have it all year round.
My dairy-free French Toast is made with Paleo Bread dipped in a creamy coconut milk batter.
I like to bake my Paleo Bread the day before I make this Blueberry French Toast Casserole. I let the bread cool overnight, then easily throw this dish together the next morning.
Serve gluten-free French Toast with my dairy-free Keto Coconut Whipped Cream. I haven't experimented yet with turning this French Toast into a keto breakfast recipe. If you're looking for low-carb high-fat recipes you'll want to take a look at my Keto Diet Recipes page.
The idea for this recipe came from one called Bradley Inn Blueberry French Toast Casserole I found in our local paper, the Daily Camera.
Another great low-carb breakfast recipe? My flourless Banana Chocolate Chip Pancakes made with 7 ingredients total.
The technique I used for this photo is a little more about the composition than the food, very artsy. I'll keep taking the close up photographs that I have since I went grain-free in 2001. Which style of food photography do you like best?
If you're on an Egg-Free Diet you'll want to check out these egg-free paleo recipes!
This post is an oldie but goodie from the archives, I first published this recipe in 2013.
Comments
149 responses to “Blueberry French Toast Casserole”
I am making a double batch for sure! This looks delightful.
KJ, thanks so much!
Can I use any bread
Lauren, I haven’t tried that so not sure :-)
Oh My Word! This is the Bomb-Diggity! Made this using a store bought gluten free bread and fresh blueberries. I was so amazed and how good it tasted. It even tastes good cold the next day. I so love your recipes. I have come to make them even more so on a daily basis as I have my diabetic mother living with me and these recipes do help keep her glucose reading in check while still allowing her to have sweet treats in her life. Thank you so much. ~~Robyn
Robyn, thanks for your amazing comment! I’m so happy to be on this healing journey with you and your Mother!
Can I make this with fresh blueberries?
Patti, I don’t see why not. I use frozen because they’re not as expensive :-)
Elana, I’ve made something similar to this in my electronic pressure cooker and it turns out fabulous. I have a French White covered casserole dish that fits on the rack in my cooker. I butter the dish, place the bread cubes and other ingredients in, pressing the bread down into the egg mixture. Cover, place on the rack with one cup water, and pressure for 15 minutes on High pressure. Let sit under pressure for about 10 minutes. The casserole should be set but not hard. Since I don’t know what pressure is high on my device, I recommend checking after 12 minutes and instant release of pressure and add more time as necessary. I’ve noticed that if I cook on a lower temperature and allow to sit longer in the steam, I get an almost egg custard consistency. I LOVE the idea of making it with your Paleo bread!!! Mother’s Day brunch is now planned!
Thanks Jo and I hope you have the most wonderful Mother’s Day ever!
Thanks for instant pot info!!
Trying to make this in my instapot…any suggestions on how to cook it this way? I’m using yeast free bread. Looks yummy!
Shelby, I haven’t tried that so not sure :-)
Have you tried in IP yet?
Followed this recipe to T and it was pretty good, though on the dry side. Wonder if it would have been more moist if I assembled it the night before to allow the bread to soak up the coconut milk? It would be great if syrup didn’t need to be added.
JP, if you follow the recipe and use the recommended Paleo Bread this will be very moist :-)
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