Overnight Blueberry French Toast Casserole

Make-ahead breakfast perfection

This Overnight Blueberry French Toast Casserole is the ultimate stress-free breakfast for busy mornings, holidays, or brunch with friends. Soft cubes of bread soak overnight in a rich vanilla-cinnamon custard, then bake into a golden, cozy casserole bursting with juicy blueberries. The buttery streusel topping adds just the right crunch, making every bite irresistible. It’s a classic make-ahead breakfast casserole that saves you time while still feeling extra special. Simply prep the night before, pop it in the oven the next morning, and enjoy a warm, comforting dish that feeds a crowd with minimal effort. Perfect for weekends, celebrations, or meal prep breakfasts you’ll actually look forward to.

Time Breakdown

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes (plus overnight chilling)
• Servings: 12

Ingredients List

French Toast Casserole

• 1 loaf (12–14 oz / 340–400g) French bread, brioche, challah, or sourdough, cubed
• 1 cup (140g) fresh or frozen blueberries
• 8 large eggs
• 2 ¼ cups (540ml) whole milk
• ¾ cup (150g) light brown sugar, packed
• ½ teaspoon ground cinnamon
• 1 Tablespoon (15ml) pure vanilla extract

Streusel Topping

• ⅓ cup (69g) light or dark brown sugar, packed
• ⅓ cup (41g) all-purpose flour
• ½ teaspoon ground cinnamon
• 6 Tablespoons (85g) unsalted butter, cold and cubed

Optional Toppings

• Extra blueberries
• Maple syrup
• Confectioners’ sugar

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• 9×13-inch baking dish
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups & spoons
• Sharp knife
• Cutting board
• Pastry blender or two forks

Step-by-Step Beginner-Friendly Instructions

1. Grease a 9×13-inch baking dish with butter or nonstick spray. Cut the bread into 1-inch cubes and spread evenly in the pan. Sprinkle blueberries over the top.
2. In a large bowl, whisk eggs, milk, brown sugar, cinnamon, and vanilla until smooth and fully combined.
3. Pour the custard evenly over the bread. Gently press down so everything gets soaked. Cover tightly and refrigerate for 3–24 hours (overnight is best).
4. Preheat oven to 350°F (177°C). Remove casserole from the refrigerator while the oven heats.
5. Make the streusel: whisk brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
6. Sprinkle streusel evenly over the casserole.
7. Bake uncovered for 45–55 minutes, until golden on top and set in the center.
8. Serve warm with maple syrup or powdered sugar.

pro Tips

• Bread matters: Day-old or slightly stale bread absorbs the custard best.
• Freezer-friendly: Assemble (without baking) and freeze up to 2 months. Thaw overnight before baking.
• Fruit swaps: Try strawberries, raspberries, blackberries, or thinly sliced apples.
• Softer texture: Bake closer to 45 minutes; for firmer slices, go to 55 minutes.

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