Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

paleo blueberry french toast casserole

Blueberry French Toast Casserole

131 Comments Affiliate Links

Grain-Free 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. Another great paleo breakfast recipe? My flourless Banana Chocolate Chip Pancakes made with only 7 ingredients.

My dairy-free French Toast is made with Paleo Bread dipped in a 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 quickly throw this dish together the next morning. The idea for this recipe came from one called Bradley Inn Blueberry French Toast Casserole that I found in our local paper, the Daily Camera.

Serve gluten-free French Toast with my dairy-free Coconut Whipped Cream. I haven’t experimented yet with turning this into a keto breakfast recipe. If you are looking for low-carb high-fat recipes you’ll want to take a look at my Keto Diet Recipes page.

Print Recipe
Blueberry French Toast Casserole
Serves:4-6
Ingredients
Instructions
  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°F on lower oven rack for 40-50 minutes
  5. Remove from oven and allow 15 minutes to set
  6. Serve

I’m always looking for new ideas when it comes to food photography. The technique I used for this photo is a little more about the composition than the food, very artful. I’ll keep taking the close up photographs that I have since I first launched this website in 2006. Which style of food photography do you like best? Close up, or overhead?

If you are 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

  1. Hi Elana,
    I so love your site and all the recipes you provide. I just made this brunch using your keto blueberry lemon bread. Otherwise, I followed the recipe including the extra blueberries. It was delicious. I find the keto bread recipes a bit drier than the Paleo 2.0 (my favorite) and wondered why that might be the case. Anyway a bit of butter and a bit of maple syrup for those who weren’t limiting sugar and everyone loved the brunch. Thanks again for all your effort to provide great recipes.

    Reply

  2. I did a variation for a large family brunch. I needed it to be “nut free” so I used your Nut Free paleo bread recipe which used Coconut flour and flax instead of almond flour. The dough is much lighter than the Paleo bread recipe. I made what I call a “double-triple” recipe. I used 2 loaves of Nut free paleo bread, 18 oz package of fresh blueberries and then tripled the eggs and coconut milk (and other stuff too). I increased the cinnamon so for this triple recipe I used 6 tsp plus I added nutmeg (1.5 tsp for triple). I had to use an extra-large baking dish. It also took over an hour to bake. I ended up covering it for the last 10 minutes in the oven. Everyone loved it! Some people called it “Bread Pudding” and ate it like a desert.
    If I make it again with the Paleo bread (almond flour based) I would definitely add more cinnamon.
    Great recipe with both types of Paleo breads!

    Reply

    • Bernie, thanks for your comment and for letting us know about your great improvisation with this recipe! I’m so happy to hear that you made this with the Nut-Free Bread recipe from my book, Paleo Cooking, and that it turned out great :-)

      Reply

  3. I made this yesterday, and my husband and I both really enjoyed it! He was diagnosed with MS in 2015, and since then we have been trying hard to eliminate foods from his diet that aggravate his symptoms. Recipes such as this one are an immense help! Thank you so much!

    Reply

  5. I made this for Mother’s Day for me and my family . I decided to use Udi’s bread including the heels of the loaves. 6 slices total. Other than that, I followed the recipe exactly as written. It was AMAZING! The flavor was great. My husband thought it needed a bit more cinnamon. Next time I will add 1 T. of cinnamon instead of 1 t. – I might add 1/2 cup more blueberries while I am at it. I love it when I have everything in my pantry and freezer to make an amazing dish.

    SO GOOD! Thanks Elana for all your fabulous recipes. Xoxo

    Reply

    • Jenna, thanks for your darling comment! I’m so happy to hear that the French Toast Casserole was AMAZING :-)

      Reply

  6. Hello Elana, I just “found” your blog. So Glad I did. I am struggling with symptoms of MS. NOT traditional as I am 67 young. I got “sick”, now I don’t use that word, a year ago February with severe tiredness and then exhaustion. Being new to SC we were healthy and had not gotten a DR. We were busy in being retired from Nursing careers and renovating a farm here. It has been a long journey, Dr’s and who to go to. Finally found an excellent Neurologist here and have had her line of tests….last one being the brain MRI and soon Spinal Tap. I am a mystery to all and so far, no diagnosis. I have gradually lost the ability of walking far distances and using a wheelchair for that. I walk around the house. Pain is controlled now; after many months of dealing with it. My left leg is the weakest one…iike a stringed puppet..can not walk up or down steps. etc. My leg is better but not good, really. I have a high tolerance for pain, good thing….so, I do appreciate how open you are and know beyond the words more than you now I may not have MS….but from shooting electric pains into my leg and foot….to walking gradually taken from me….I just want answers. and being a natural food person for many decades I needed to find you and your blog!!….I may find something out next Tuesday….or I may not….in any way…I am trying to hang in there and with prayers it will all be OK….Thanks again!! Karen

    Reply

    • Karen, thanks for reaching out. I’m so sorry to hear about what you’re going through. I was diagnosed with MS in 2006 and after that initial MS attack was primarily symptom free until we built a smart house. At that point all of my neurological symptoms went nuts. We have removed just about all of the smart technology from our home and I am getting a bit better day by day. Here’s a post that might be of help to you:

      https://elanaspantry.com/simple-steps-to-reduce-emfs/

      You will be in my prayers!
      Elana

      Reply

      • Thankyou so much Elana, we have so much to learn….today my troubled left leg is stronger and so I am enjoying it; as you know what I mean….I will read the post you suggested….Thank you for your prayers. We board a few horses. One recently came from Alaska and the girl’s parents drover her truck to her from there; so they visited yesterday. We were just like old friends, chatting on the porch…she asked if she could pray for me before they left; they fly out of Atlanta tomorrow; what a kind person…asking for healing…..people are just so supportive. Thanks again…

        Reply

  7. Any other suggestions for Mother’s Day brunch?

    Will you be making anything else for your brunch?

    I prefer the close up photos.

    Happy Mother’s Day!!!

    Reply

      • I have all the ingredients so tomorrow morning I am going to make this for me & my husband. I love all of your recipes I have made so far. Thanks very much and may God bless you on Mother’s day.

        Reply

  8. 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.

    Reply

  9. 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?

    Thanks!

    Reply

  10. 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.

    Reply

  11. 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

    Reply

    • 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.

      Reply

      • Hi Maggie, thanks for your comment. I’ve tried so many egg substitutes (including the one that you mention) in my recipes and haven’t had any success. If you do try any specifically I hope you’ll let us know if they work :-)

        Reply

  12. 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.

    Reply

  13. 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!

    Reply

    • 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!

      Reply

      • 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.

        Reply

  14. 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!

    Reply

  17. 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?

    Reply

    • Andrew, if you click the green text that says “coconut milk” in the ingredients portion of the recipe you will be given that info :-)

      Reply

    • Kristin, I haven’t tried that so not sure. I like to bake the bread the night before then throw it together in a few minutes the next day :-)

      Reply

  21. 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.

    Reply

  23. 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!!! ;)

    Reply

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

    Reply

  25. 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!

    Reply

    • Sam, I haven’t tried that so not sure, if you do experiment please let us know how it goes :-)

      Reply

  27. 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.

    Reply

    • Anna, I use unsweetened coconut milk in this recipe which is over 90% fat. If you click on the green text that says “coconut milk” you will be given more information on that product :-)

      Reply

  29. 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!

    Reply

  30. 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…

    Reply

  32. 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.

    Reply

  33. 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.

    Reply

    • Hi Belle, thanks for your comment! I’ve tried that and haven’t had any luck with it in my recipes.

      Reply

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

    Reply

  35. 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.

    Reply

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

    Reply

  38. 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.

    Reply

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

    Reply

  40. 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.

    Reply

  41. 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!

    Reply

  42. 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.

    Reply

  43. 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!

    Reply

  45. 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

    Reply

  46. 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.

    Reply

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

    Reply

  48. 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

    Reply

  51. 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!!

    Reply

  56. 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!

    Reply

    • 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.

      Reply

  57. 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.

    Reply

  60. 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.

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site.

Like my recipe and health tips?
Get free updates sent to your inbox!

Get free recipes by email!