Blueberry French Toast Casserole
This Blueberry French Toast Casserole solves the morning rush dilemma while delivering bursts of sweet blueberries in every bite of custardy, cinnamon-kissed bread. Unlike traditional French toast that requires standing over a hot stove flipping individual slices, this blueberry breakfast bake transforms your morning routine with make-ahead convenience and elevated flavors.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Whisk
- Pastry Cutter
Ingredients
Casserole Base
- 1 loaf day-old French bread 16 oz, cubed (brioche or challah work beautifully for a richer version)
- 2 cups fresh blueberries frozen work too, no need to thaw
- 8 large eggs
- 2½ cups whole milk substitute almond milk for a dairy-sensitive option
- ½ cup granulated sugar or ⅓ cup honey for a natural sweetener
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 lemon zest optional, but adds a wonderful brightness
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup cold butter cubed
- ½ cup chopped pecans or walnuts optional
Instructions
- Generously grease a 9×13-inch baking dish with butter or non-stick spray.
- Spread half the bread cubes in your prepared dish. Sprinkle with 1 cup of blueberries, then top with remaining bread cubes and the rest of the blueberries.
- In a large bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, salt, and lemon zest if using. The key to a silky custard is thoroughly beating the eggs before adding other ingredients.
- Pour the egg mixture evenly over the bread, pressing bread down gently to help absorption.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- About 30 minutes before baking, preheat your oven to 350°F (175°C).
- In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs. Stir in nuts if using.
- Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats. Sprinkle the streusel topping evenly over the casserole.
- Bake uncovered for 45-55 minutes until the center is set and the top is golden brown. Insert a knife in the center – it should come out clean with no wet custard.
- Allow the casserole to cool for 10-15 minutes before serving. Dust with powdered sugar and serve with warm maple syrup if desired.
Notes
- For the most Instagram-worthy presentation, reserve a handful of blueberries to scatter on top just before baking.
- The colder your butter for the streusel, the better it will be – some bakers even freeze their butter for 10 minutes before cutting it in.
- If you're short on time, a minimum of 4 hours of chilling will work, but the texture won't be quite as magnificent as overnight.
- Day-old bread is crucial for proper absorption of the custard mixture.
- The colder your butter for the streusel, the better it will be – some bakers even freeze their butter for 10 minutes before cutting it in.
- If you're short on time, a minimum of 4 hours of chilling will work, but the texture won't be quite as magnificent as overnight.
- Day-old bread is crucial for proper absorption of the custard mixture.
Nutrition
Calories: 375kcalCarbohydrates: 48gProtein: 12gFat: 16gSodium: 380mgFiber: 2gSugar: 28gCalcium: 15mg
Tried this recipe?Let us know how it was!