Make-Ahead Wild Blueberry Stuffed French Toast: A Brunch Favorite


This make-ahead Wild Blueberry Stuffed French Toast casserole is perfect for Easter brunch! It’s neither overly sweet nor too eggy and has the perfect amount of crunch on the outside and smooth texture inside. It is delicious with a drizzle of Wild Blueberry syrup!

Stuffed French Toast Slice

In our family, holidays are celebrated with food. It’s just how it has always been. Holidays never go by without multiple phone calls going back and forth between family members about the menu; discussing who is hosting and making which dish. Does that happen in your family, too?

With Easter just a week or so away, the menu conversations are currently in full swing! Since we get together with my mother and sister each week for Sunday dinner, we are all pretty happy anytime we can throw brunch into the mix. Brunch food to me is the best of both worlds. You get the savory stuff mixed with the sweet – all at the same time! From my husband’s overstuffed omelets to my mom’s famous sautéed potatoes, brunch is definitely my favorite meal. And if there’s something sweet that involves bread, well that is the perfect combination.

While I was baking this ricotta-stuffed French toast that is bursting with Wild Blueberries my husband was pretty much salivating. He hardly ever gets to eat French toast! The house smelled amazing and even though it was just a regular Tuesday afternoon, it felt like a holiday.

Wild Blueberry French Toast

I brought my Italian roots, my love for all things bread, and the intense flavor and versatility of delicious Wild Blueberries to this dish. As usual, the Wild Blueberries take center stage when it comes to flavor. During baking, they melt beautifully with the ricotta cheese (yes, there is cheese inside this French toast!) and create the perfect balance of sweetness, richness, and creaminess. With the natural sweetness of the ricotta and the Wild Blueberries you really don’t need to add much more sugar. I only used ¼ cup maple syrup for the whole recipe, plus a little turbinado sugar sprinkled on top before baking.

This is definitely a special occasion dish and would be the star of any Easter brunch feast! It’s kid-friendly and gorgeously topped with Wild Blueberry-infused maple syrup.


Wild Blueberry French Toast

Wild Blueberry & Ricotta Stuffed French Toast Bake



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Wild Blueberry & Ricotta Stuffed French Toast Bake

1 large loaf brioche style bread
2 cups frozen Wild Blueberries
1 container part-skim ricotta cheese
6 whole eggs
6 egg whites
3 cups vanilla flavored coconut milk (if you use regular coconut milk, add vanilla)
1 teaspoon cinnamon
1/4 cup sliced almonds
1 Tablespoon Turbinado or brown sugar
Pinch of salt
1/4 cup Grade A maple syrup (plus more for drizzle on top)

Spray or butter a 9×13 baking dish. Pull brioche bread apart into bite-sized pieces and layer half of it into the bottom of the baking dish. In a medium-sized bowl, whisk together the eggs, coconut milk, cinnamon, salt, and ¼ cup maple syrup. Set aside. Using a spoon, scoop out the ricotta cheese and tuck spoonfuls of it evenly throughout the bottom layer of bread. Then sprinkle with frozen Wild Blueberries. Pour half the egg mixture on top of this layer of bread. Layer on the remaining bread pieces and pour in the remaining egg mixture. Top with more frozen Wild Blueberries and sliced almonds, along with the Turbinado sugar. Cover and refrigerate overnight. In the morning, preheat the oven to 350. Uncover the baking dish and bake for 40 minutes or until golden brown.

While the casserole is baking, heat your maple syrup in a small saucepan with a handful of frozen Wild Blueberries. Let simmer on low, stirring occasionally. Pour hot Wild Blueberry syrup over French toast when ready to serve.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.

2 thoughts on “Make-Ahead Wild Blueberry Stuffed French Toast: A Brunch Favorite

  1. Wild Blueberries

    Yes, bake at 350 degrees – and it’s a 15oz container of ricotta cheese. Great question 🙂

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