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.
Dairy-Free French Toast Recipe
My dairy-free French Toast is made with Paleo Bread dipped in a creamy coconut milk batter.
Easy French Toast Recipe
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.
Low-Carb French Toast Recipe
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.
Blueberry French Toast Casserole
Ingredients
- 1 loaf Paleo Bread, cut into 1 inch cubes
- 1 cup frozen blueberries
- 5 large eggs
- 1 cup full fat coconut milk
- ¼ cup honey
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
Instructions
- Place bread cubes and blueberries in an 8 x 8 inch baking dish
- In a medium bowl mix eggs, coconut milk, honey, cinnamon, and vanilla
- Pour egg mixture over bread and blueberries
- Bake at 350°F on lower oven rack for 40-50 minutes
- Remove from oven and allow 15 minutes to set
- Serve
Blueberry French Toast Casserole Recipe
The idea for this recipe came from one called Bradley Inn Blueberry French Toast Casserole I found in our local paper, the Daily Camera.
Easy Low-Carb Pancake Recipe
Another great low-carb breakfast recipe? My flourless Banana Chocolate Chip Pancakes made with 7 ingredients total.
Food & Photography
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?
Low-Carb Egg-Free Recipes
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.
Amy Jean says
Hi Elana!
This am I made this wonderful French Toast Casserole! It was absolutely delicious! I’m so glad you mentioned an 8×8, perfect to keep it all together ❤ my guests loved the flavors! I used challah bread squares, about 12 slices. I also added a small amount of almond extract, along with the vanilla! Thank you so much! Now I know this great dish will be added for family & friends! After it was done, I added a swirl of maple syrup on top!
Elana says
Amy, thanks for letting me know this is absolutely delicious!
Mandy says
Hey Elena,
Wondering …ever tried freezing this to reheat for camping? Really enjoy your recipes!
Thank-you
Elana says
Mandy, I haven’t tried that, if you do let me know how it goes!
KJ says
I am making a double batch for sure! This looks delightful.
Elana says
KJ, thanks so much!
Lauren says
Can I use any bread
Elana says
Lauren, I haven’t tried that so not sure :-)
Robyn Baldwin says
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
Elana says
Robyn, thanks for your amazing comment! I’m so happy to be on this healing journey with you and your Mother!
Patti says
Can I make this with fresh blueberries?
Elana says
Patti, I don’t see why not. I use frozen because they’re not as expensive :-)
Jo Bowling says
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!
Elana says
Thanks Jo and I hope you have the most wonderful Mother’s Day ever!
Lori says
Thanks for instant pot info!!
Shelby says
Trying to make this in my instapot…any suggestions on how to cook it this way? I’m using yeast free bread. Looks yummy!
Elana says
Shelby, I haven’t tried that so not sure :-)
Lori says
Have you tried in IP yet?
JP says
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.
Elana says
JP, if you follow the recipe and use the recommended Paleo Bread this will be very moist :-)