Stuffed Apple, Blueberry, & Walnut French Toast Casserole

Liz Weiss and Janice Newell Bissex

apple blueburry french toast casserole


Makes servings

4 large eggs

10 slices whole wheat cinnamon swirl bread with raisins, cut into 3/4-inch cubes

1 small Golden Delicious apple, quartered, cored, peeled, and very thinly sliced

2 Tablespoons brown sugar, divided

1/3 cup frozen or fresh wild blueberries, divided

1/3 cup walnuts, toasted and coarsely chopped, divided

Pure maple syrup (optional)

This easy-to-assemble casserole brings fruit, whole grains, nuts, and eggs to the breakfast table. Not a bad way to kick-start your family’s day!


1. Preheat the oven to 350°F. Lightly coat an 8-by-8-inch baking pan or dish with olive oil or nonstick cooking spray and set aside.

2. Place the eggs and milk in a large bowl. Whisk together until well combined. Stir in the bread cubes and mix well. Let stand at room temperature for 10 minutes. Stir occasionally to make sure all the bread is covered with the egg mixture.

3. Arrange half the bread mixture evenly in the prepared pan. Top with the sliced apples. Sprinkle with 1 Tablespoon brown sugar, half the blueberries, and half the walnuts. Arrange the remaining bread mixture evenly on top followed by the remaining blueberries, walnuts, and brown sugar.

4. Bake until the casserole is set and a food thermometer inserted in the center registers 160°F, around 40 to 45 minutes. Let sit 5 minutes before slicing and serving. Top with maple syrup if desired.

Per Serving:




45 g


11 g


11 g


5 g

Active Time:

10 minutes

Total Time:

55 minutes