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–+ servings
A delicious slice of Best Blueberry French Toast Casserole, topped with streusel and fresh blueberries, on a white plate.

Best Blueberry French Toast Casserole

This recipe for Best Blueberry French Toast Casserole is perfect for busy families and home cooks. It's a comforting breakfast or brunch dish that can be made ahead of time, making it ideal for gatherings or weekend mornings.
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Prep Time 20 minutes
Cook Time 50 minutes
Refrigeration Time 12 hours
Total Time 13 hours 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1 loaf French bread, sourdough bread, brioche, or challah 12–14-ounce/340–400g
  • 1 cup blueberries fresh or frozen
  • 2 cups whole milk 480g/ml
  • 8 large eggs
  • 1/2 cup heavy cream 120g/ml
  • 1/2 cup packed light brown sugar 100g
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fresh lemon zest
  • 1 pinch salt
Streusel Topping
  • 1/3 cup packed light or dark brown sugar 67g
  • 1/3 cup all-purpose flour spooned & leveled, 42g
  • 1/2 teaspoon ground cinnamon
  • 6 Tablespoons unsalted butter cold and cubed, 85g
Optional Toppings
  • extra blueberries
  • maple syrup
  • confectioners’ sugar

Equipment

  • 9x13 inch baking pan
  • Pastry blender or two forks
  • Medium bowl

Method
 

  1. Grease a 9x13-inch pan with butter or nonstick spray. Slice, then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
  2. Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly and refrigerate for 3–24 hours. Overnight is best.
  3. Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
  4. Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
  5. Bake for 45–55 minutes or until golden-brown on top. Bake for 45 minutes for a softer texture.
  6. Serve warm. Cover leftovers tightly and store in the refrigerator for 2–3 days.

Notes

This recipe was developed by Jessica Antonina, Senior Culinary Nutritionist & Lead Recipe Developer.

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