This french toast casserole will knock your socks off! It's full of fresh bursting blueberries, bright zesty lemon, and decadent, rich custard. This is a quick, easy recipe that serves one and can be made in your air fryer or oven. Options are included below to make this gluten free and/or vegan if needed.
Make this french toast gluten free
You can easily make this gluten-free by choosing an appropriate bread or croissant. I've tested this recipe with the vegan croissants from Whole Foods and with Udi's gluten-free bread, both with success. Use your favorite, but avoid options that are more savory than sweet.
Make this french toast casserole egg-free
Just Egg vegan egg substitute worked wonderfully in this, and there was no difference in flavor or texture when compared to my tests with traditional eggs. This does work with real eggs, so feel free to use those if you'd prefer.
Dairy Free Yogurt Options
I use the unsweetened Greek-style yogurt from Kite Hill in this and it works great. I'd stick to an unsweetened, Greek-style option to avoid your casserole from becoming overly sugary and runny. I've also tested this successfully with traditional dairy Greek-style yogurt, so feel free to use that if you'd like.
Yes, this recipe can be doubled. You'll just need to adjust the cook time to at least 15 minutes depending on your air fryer oven.
Yes, you can use 1 large egg to replace the vegan Just Egg.
Yes, use dairy free yogurt to make this recipe dairy free.
Yes, see the post above for some delicious gluten free options.
Baked Blueberry French Toast Casserole
Ingredients
- ¾ cup bread cubes I used Whole Foods vegan croissant
- 3 tablespoon Just Egg 1 real egg can be used
- 3 tablespoon dairy free greek style yogurt I used Kite Hill
- 1 tablespoon maple syrup
- 1 tablespoon lemon zest + more for garnish
- ¼ cup blueberries
- drizzle of maple syrup for garnish
Instructions
- Preheat your air fryer to 350°F. (see notes below for oven instructions)
- In a small bowl whisk together the Just Egg, yogurt, and maple syrup.
- Stir in your bread cubes until all the cubes are thoroughly coated and moistened.
- Gently fold in your lemon zest and blueberries.
- Pour your cube mixture into an oven-safe container that holds 18 ounces. Air fry your casserole for about 10 minutes until the center is set. Keep an eye on it to be sure the top doesn't brown too much or burn.
- Top your casserole with more lemon zest if you'd like and a drizzle of maple syrup.
Candy Ann Pack says
Can you make this ahead of time and freeze until ready to use/serve?
Thank you.
Milk Free Mom says
I haven't tested this but I'm not sure I would recommend it. The texture would surely be altered.
Helen Michelle says
This is great. I’ve made it about 5 times. Kids love in can make them their own breakfast dish.
The lemon zest takes it to another level!!
So delicious & easy!!
Lyndsay Homme says
I'm so glad you like it, I love the kids getting involved. Thanks so much for your feedback!
Dzialo Donis says
Is sourdough bread appropriate for this? I am not close to a Whole Foods & see that most sweeter breads have milk.
Lyndsay Homme says
I haven't tested this with sourdough but it should work. I'd recommend adding the wet ingredients to the bread cubes and let it soak for 20 minutes. If the mixture looks very dry and all the custard has been absorbed, I'd add a splash or two of almond milk so it doesn't get too dry and crunchy when frying. The sourdough will give it a more tangy flavor than the sweetness that comes from vegan croissants, so you might want a little extra maple syrup drizzled over the top when it's done. Let me know if you try it! I hope you love it.