Description
This overnight blueberry French toast casserole is the perfect make-ahead breakfast! Soft custardy bread, juicy blueberries, and a buttery streusel topping baked until golden. Ideal for holidays, brunch, or busy mornings when you want something special with minimal effort.
Ingredients
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
Instructions
-
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.
-
In a large bowl, whisk eggs, milk, brown sugar, cinnamon, and vanilla until smooth and fully combined.
-
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).
-
Preheat oven to 350°F (177°C). Remove casserole from the refrigerator while the oven heats.
-
Make the streusel: whisk brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
-
Sprinkle streusel evenly over the casserole.
-
Bake uncovered for 45–55 minutes, until golden on top and set in the center.
-
Serve warm with maple syrup or powdered sugar.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 12