Description
This Unbelievable Blueberry French Toast Casserole is a cozy, crowd-pleasing breakfast bake made with soft bread cubes, juicy blueberries, and a warm vanilla-cinnamon custard. Topped with a buttery brown sugar streusel and prepped the night before, it’s the perfect make-ahead brunch for holidays, weekends, or whenever you’re craving something sweet, simple, and soul-soothing. Anything but boring!!
Ingredients
For the Casserole:
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1 (12–14 oz / 340–400g) loaf French bread, sourdough, or challah*
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1 cup (140g) fresh or frozen blueberries*
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8 large eggs
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2 1/4 cups (540ml) whole milk
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1/2 teaspoon ground cinnamon
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3/4 cup (150g) packed light brown sugar
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1 tablespoon (15ml) pure vanilla extract
For the Streusel Topping:
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1/3 cup (69g) packed light or dark brown sugar
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1/3 cup (41g) all-purpose flour (spooned & leveled)
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1/2 teaspoon ground cinnamon
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6 tablespoons (85g) unsalted butter, cold and cubed
Optional Toppings:
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Extra blueberries
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Maple syrup
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Confectioners’ sugar
Instructions
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Prep the dish: Grease a 9×13-inch pan with butter or nonstick spray. Cube the bread into 1-inch pieces and spread it evenly in the pan. Scatter blueberries on top.
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Make the custard: In a large bowl, whisk together the eggs, milk, cinnamon, brown sugar, and vanilla until smooth. Pour over the bread cubes, gently pressing them down to soak. Cover tightly and refrigerate for 3–24 hours (overnight is ideal).
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Prepare the topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or two forks until crumbly. Store in the fridge until ready to use.
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Bake: Preheat oven to 350°F (177°C). Remove casserole from the refrigerator and sprinkle the streusel topping evenly over the top. Bake for 45–55 minutes or until the top is golden and the center is set. (Bake 45 minutes for a softer texture or longer for a firmer finish.)
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Serve: Serve warm with extra blueberries, a drizzle of maple syrup, or a dusting of powdered sugar. Pure breakfast joy!
Notes
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Bread Tip: Day-old, crusty bread is best so it soaks up all the custard. Challah, sourdough, or French bread all work beautifully.
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Make Ahead: Assemble the casserole and topping separately the night before. Store the topping in the fridge and sprinkle on before baking.
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Freezing: Assemble and freeze unbaked casserole for up to 2 months. Thaw overnight in the fridge and bake as directed. Baked casserole can also be frozen for 3 months and reheated at 350°F for about 35 minutes.
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Fruit Swaps: Don’t have blueberries? Try raspberries, strawberries, blackberries, or thinly sliced apples or pears for a seasonal twist.
- Equipment
9×13-inch baking dish
Large mixing bowls
Whisk
Pastry cutter or forks
Measuring cups and spoons
Plastic wrap or foil
- Prep Time: 25 minutes (+ overnight chill time)
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12th of casserole
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 140mg
Keywords: blueberry french toast casserole, make ahead brunch, overnight french toast, baked breakfast casserole