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–+ servings

Blueberry French Toast Casserole

This Blueberry French Toast Casserole delivers a delightful blend of golden edges, custardy centers, and juicy blueberries, perfect for a make-ahead brunch.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the French Toast Casserole
  • 1 loaf 1 loaf (12–14 ounces/340–400 g) French, sourdough, brioche, or challah, cubed Best with slightly stale bread.
  • 1 cup 1 cup (140 g) fresh or frozen blueberries No need to thaw if using frozen.
  • 8 large 8 large eggs Keep refrigerated until use.
  • 2.25 cups 2 1/4 cups (540 ml) whole milk Whole milk gives the richest custard.
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon
  • 3/4 cup 3/4 cup (150 g) packed light brown sugar
  • 1 tablespoon 1 tablespoon (15 ml) pure vanilla extract
For the Streusel Topping
  • 1/3 cup 1/3 cup (69 g) packed light or dark brown sugar
  • 1/3 cup 1/3 cup (41 g) all-purpose flour
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon
  • 6 tablespoons 6 tablespoons (85 g) unsalted butter, cold and cubed Use cold butter for the best texture.
Optional Toppings
  • Extra blueberries, maple syrup, confectioners’ sugar Arranged for serving.

Method
 

Preparation
  1. Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. Slice and cube the bread into 1-inch pieces. Spread half the bread in the dish, sprinkle half the blueberries, then repeat with remaining bread and berries.
Making the Custard
  1. In a large bowl, whisk eggs, whole milk, cinnamon, brown sugar, and vanilla until smooth and no sugar clumps remain.
  2. Pour the custard evenly over the bread, pressing down gently so every cube absorbs the mixture.
Chilling
  1. Cover tightly and refrigerate for at least 3 hours and up to 24 hours.
Preheat
  1. Preheat the oven to 350°F (177°C). Let the chilled casserole sit out for 15–20 minutes.
Making the Streusel
  1. In a medium bowl, whisk brown sugar, flour, and cinnamon.
  2. Cut in the cold, cubed butter until crumbly with pea-sized bits.
Baking
  1. Sprinkle the streusel evenly over the soaked bread.
  2. Bake for 45–55 minutes until puffed, golden brown, and the center feels set.
  3. For softer, more bread-pudding style, pull around 45 minutes; for firmer slices with crispier edges, bake toward 55 minutes.
Serving
  1. Let the casserole rest 5–10 minutes before serving.
  2. Serve warm with maple syrup, extra blueberries, and a dusting of powdered sugar.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 9gSodium: 250mgFiber: 2gSugar: 15g

Notes

For best results, use stale bread and chill the casserole overnight. Add other fruits for variety.

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