paleo blueberry french toast casserole

Blueberry French Toast Casserole

Blueberry French Toast Casserole is a mouthwatering Paleo Mother’s Day treat for the whole family. With Mother’s Day coming up, what better way to start your Sunday than with this easy Paleo breakfast recipe?! This healthy Paleo French toast is made with my Paleo Bread dipped in a dairy-free coconut milk batter. It’s based on a recipe called Bradley Inn Blueberry French Toast Casserole, that I found in our local paper, the Daily Camera, in December 2007.

I suggest baking Paleo Bread the day before making this gluten-free French toast casserole. Allow the Paleo Bread to cool overnight, then prepare this dish the next morning. Another tip –be sure to bake your Blueberry French Toast Casserole on the lower rack of the oven so that it cooks through evenly and the top does not burn.

Serve this Paleo French toast with my dairy-free Coconut Whipped Cream. This dish travels well to a potluck.

Print Recipe
Blueberry French Toast Casserole
  1. Place bread cubes and blueberries in an 8 x 8 inch baking dish
  2. In a medium bowl mix eggs, coconut milk, honey, cinnamon, and vanilla
  3. Pour egg mixture over bread and blueberries
  4. Bake at 350° on lower oven rack for 40-50 minutes
  5. Remove from oven and allow 15 minutes to set
  6. Serve

You may have noticed that recently I’ve been using new photography techniques on my website. I’ve been studying photography and food styling from all over. This new technique is a little more about the composition than the food, very artful, and I find it quite attractive. Of course I’ll keep taking close up photographs as I have for the past 7 years –which style of food photography do you like best, close up, or overhead composition?paleo bread


  1. Kathleen B says

    I have been using many of your recipes for a couple of years and love every one of them. I made this recipe ( I have blueberry bushes) for a neighbor who “hates” blueberries. His wife was out of town and I was trying to take him food. He LOVED this recipe. Success!! Thank you for all the wonderful recipes. I am not gluten intolerant but find I feel better the less I eat. Thanks again, Elana.

  2. Linh says

    Hi Elana,

    I really appreciate your recipes. They are fantastic! I’m looking forward to getting your book as well. Just a quick question: Can I substitute the coconut milk in this recipe for regular milk?


  3. Nechama says

    About egg free recipes; I learned somewhere (?) that the liquid from soaked chic peas (garbanzo beans) acts like a binder like eggs do. I would recommend searching the internet for this in recipes. Once found, this is a great source for you Elana. About the photography, the beautiful ‘composition’ in this Blueberry French Toast Casserole is very appealing to the eye. Of course, closeups zero in on texture which is very helpful. I like them both. Wishing you hatzlacha in all your endeavors.

  4. Lori A. says

    Hi Elana my daughter is on an autoimmune diet where she can not have nightshades, any grains, any dairy and no eggs. Any suggestions on recipe ideas that would incorporate all of this would be appreciated. A lot of your recipes might be able to work for her but they also are asking her to not eat any nuts. What especially can I use to replace eggs for baking or cooking as a binding agent? Any help is appreciated. Lori

    • Maggie says

      I also had to go off eggs for a while. If seeds are allowed your daughter can use flax eggs instead in baked goods. Just mix one tbs ground flax with two tbs water. Let that sit for 15 minutes and it becomes a paste. Then use it as the equivalent of 1 egg in baked goods. Also, you may want to look into seed flours if seeds are ok. Quinoa and amaranth and teff are versatile and nutritious alternatives. Also, dont forget about tapioca flour which is becoming ubiquitous in the gf section of the store. A lot of tapioca based products in the frozen foods area are very clean and marked to people like me (yeast allergy) and your daughter (autoimmune diet). Tapioca provides an elasticity that is missed gf breads. Hope some of this is helpful. I know it can be a tough diet to stick to, but as you know there are some wonderful people like Elana out there to help.

    • Maggie says

      Hi Lori, we’ve done AIP for close to 2 years and are now able to enjoy more of Elana’s yummy recipes. Mickey Trescott is an AIP guru with lots of recipes you and your daughter will surely love for this part of your journey!

  5. Karen says

    I prefer the close up photos. I love your recipes and have been a follower since well before your first cookbook. I like the close ups because they let me really see the texture and anticipate better what the finished product will be like (moist, crumbly, etc.) There is an old saying that we ‘eat with our eyes first’ which is certainly true for me. The more artful photos of the clusters of objects with the product are pretty and just that, artful, but it is harder for me to get a feel for whether I really want to add that recipe to my ‘to try’ list because I can’t see the level of detail.

    Thanks for a Paleoized breakfast casserole. I’m looking forward to trying it when I have guests visit.

  6. Missy Smith says

    I would Love to try your recipes but as a diabetic what can I substitue in use of honey and coconut milk. Sugar etc is a big no no. Thanks for any suggestions!

    • Elana says

      Hi Missy, thanks for your comment. I haven’t tried making this without the honey or the coconut milk so not sure if any other ingredients would work instead. If you do experiment, please let us know how it goes!

      • Robyn says

        For the honey: have you tried Stevia? I buy mine in liquid form at a natural foods grocery. The traditional grocery stores often sell Stevia that is combined with dextrose and other sugars. Just check the labels of course. Some Stevia is bitter but the liquid tends to be most pleasing to me.

        Re: Coconut products. Again the labels will show when sugar is added but there are many coconut products on the shelf without sugar. Your easiest (although more expensive) option might be a natural food grocery.

  7. nicole says

    Did anyone make this ahead of time? I am having a brunch and i want to be able to to make some dishes in advance. Thanks!

  8. jennifer clark says

    Elana I love your recipes but can’t find them on your new website layout. For breakfast paleo recipes, when click on breakfast it goes only to your blueberry dish. Hope it can be corrected cause I love all your recipes. Have your book as well.

  9. Annie says

    This looks delicious and I’m excited to try it, but I was wondering if anyone has tried making it with a different fruit besides blueberries and if I would need to change the recipe at all if I did?

  10. Debbie says

    I’ve had this recipe bookmarked for awhile and finally just made it this morning. It is delicious! Thank you!! I’ll be making it more often.

  11. Jenna says

    LOVE the paleo bread… got this soaking in the fridge with blackberries instead (it’s what was in the fridge, ha!). Smells/looks yummy, as I’m sure it will be! Also made heart-shaped black and white cookies… SCRUMTIOUS!! Thank you thank you THANK YOU!!! ;)

  12. Lorita OLeary says

    I like the artful photos as well as the delicious recipes. I’m making this blueberry french toast. Thanks

  13. Debbie says

    I suggest using a variety of photos, both close up and content pictures. I really enjoy your recipes and look forward to making this one!

  14. Lisa says

    Definitely stick with the closeups! Close up shots make the food look appealing and that gets me to desire to try it. I know of many others that feel the same way.

  15. Angela says

    I made this recipe this morning but substituted agave for honey in the bread, and blueberry agave in the actual casserole. It was HEAVENLY!!! Thank’s so much for the wonderful recipes, I’ve used a few of them since going GF and they have all turned out wonderful!

  16. says

    I like what you had to say, I started eating paleo myself and
    can see how it has helped my health. So what I have done is
    built my oun blog that helps people understand more about the
    paleo diet.

    The free paleo diet ebook I wrote will help you learn more about
    how the paleo diet can help you achieve better health, plus get
    20 free paleo diet recipes that will help you get started.

  17. says

    This sounds incredible! What a beautiful way to work some paleo goodness into a recipe that might not otherwise be on a paleo menu! Looking forward to giving this a go…

  18. Sammie says

    Made this yumminess this morning! I big hit – even from my grandparetns who are not up-to-date with gluten-free or paleo anything = ) Definitely will be making again.

  19. Belle A says

    Hemp powder (not seeds) for baking?

    High in protein, so would you cut down on eggs?

    I couldn’t find a hemp protein powder/almond flour muffin recipe.

  20. Annette says

    Please stay with the close ups, as pretty as the overheads are, the other ones are much more useful. Thanks for all the inspiration!

  21. says

    This recipe sounds divine! Definitely making this for Mother’s Day :) I really like the close-ups better than the overhead pics. I agree with another commenter about being able to see the product and texture better.

  22. LizClement says

    Close ups, please! Echoing many of the previous posters’ reasons. thank you for all you do, Elana!

  23. Beth says

    This looks like such a great brunch idea!

    I like both the close ups and the overhead shots. I find that they each capture different aspects of foods, dishes, and textures.

  24. Shari from NC says

    I prefer the close-ups, as it gives a better feel for the food. Thanks for experimenting and asking, Elana!

  25. Dee says

    I vote for the close-up photos, they always make me want to reach out and eat! This recipe looks like a great substitute for bread pudding, can’t wait to try it.

  26. says

    Thanks Elana! I have wanted one of those easy breakfast casseroles that I can eat. So easy and yummy. Thanks for taking Paleo Bread to the next level!

  27. Stylin says

    Another delicious looking recipe. As soon as I saw the photo I thought Blueberry BREAD PUDDING!! I’m definitely not talented enough to come up with my own recipe, but would love to see one on here in the future if the mood ever strikes you.
    I like both photo styles, but find the closeups much more helpful… My vote is closeup.

  28. says

    Beautiful recipe, I cannot wait to try it, but the overhead shot does not do it justice. Unlike your close up shots, it looks a bit messy or scrambled, and really does not have the allure of texture nor highlights an individual ingredient. Great to try new techniques though and looking forward to your latest book!

  29. Julie says

    I love that you keep exploring and creating… food and photography (and I’m sure in a lot of other ways in the rest of your life!) I have to say, the way you photograph food close up always tempts me to try the recipes… it’s like you’re offering me a bite! Like, it’s about the experience, not the perfect assembled dish, if that makes sense. Thanks for putting so much love into your work, and sharing it with us! xoxo

  30. says

    This looks like dessert for breakfast and I love the combo. We have to avoid cinnamon but it sounds like there would be plenty of flavor without. Your photography is always gorgeous – it’s fun to switch things up.

  31. Amy says

    I am trying this tomorrow! I prefer the close up pictures, but either way the recipes still taste delicious.

  32. Karen says

    Hi Elana,

    thanks so much for the great recipe. You are always at the top of my must-see food blogging sites and you have saved my butt so many times in the gluten-free / paleo baking department — yikes, I couldn’t live without you.
    After looking through your site for so many years, I have to say I like your close-ups the best.

    I can’t wait to try this recipe — it will make Sunday brunch a real treat.
    Love, Karen

  33. Edith says

    I also love your close-ups! Sorry Elana, but I found myself hating your overhead shot of this French Toast recipe. Really looked horrible. Great recipe as always!!

  34. says

    I’m crazy for the overhead shots. They always intimidated me – scared of everything being out of focus, couldn’t get the angle quite right… then I went to ICP to study food photography and learned a crazy (simple) concept… shooting on the floor! So helpful. Now I rock the top shots like no other. I find them super attractive but have always loved your close ups because it displays the texture so perfectly. Maybe a mix of both would be great?

    Also, awesome recipe!

    • Rachel Sacks says

      I feel the same. I think the shots from the top are attractive and nice to have on your website. But I agree with all the other comments about the close-ups showing the texture and ingredients better. They give me more of a feel for what to expect from this dish. I can more easily imagine taking a bite out of it. The close-ups make me want to make those foods more than the shots from above do.

  35. says

    This sounds delicious and the perfect thing to make for Mother’s Day! I love your photos and your blog. I’ve been making a lot of your paleo recipes.

  36. Jen says

    I just scrolled through some of your more recent blog post pictures, and honestly I like close ups better. Overhead just looks too distant. Close ups really help us see what the texture or even some of the ingredients look like in the food. Maybe it depends on the type of food? But personally, close ups look better.

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