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–+ servings
A delicious slice of Best Blueberry French Toast Casserole on a white plate, drizzled with syrup.

Best Blueberry French Toast Casserole

This recipe creates a comforting, make-ahead breakfast casserole perfect for family gatherings. It features soft bread soaked in a sweet custard and topped with a buttery streusel, baked until golden brown.
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Prep Time 15 minutes
Cook Time 50 minutes
Refrigeration Time 12 hours
Total Time 13 hours 5 minutes
Servings: 8 people
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) *Bread type choice
  • 1 cup Fresh or frozen blueberries *
  • 2 cups Whole milk
  • 8 large Eggs
  • 1/2 cup Heavy cream
  • 1/2 cup Packed light brown sugar
  • 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
  • 1/3 cup All-purpose flour (spooned & leveled)
  • 1/2 teaspoon Ground cinnamon
  • 6 Tablespoons Unsalted butter, cold and cubed
  • Optional Extra blueberries, maple syrup, and/or confectioners’ sugar for topping

Equipment

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

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 the cubes into the prepared baking pan and top evenly with blueberries. Set the pan aside.
  2. Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour this mixture over the bread. Cover the pan tightly and refrigerate for 3 to 24 hours. Overnight chilling works best.
  3. Preheat your oven to 350°F (177°C). Remove the 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 using a pastry blender or two forks until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the soaked bread.
  5. Bake for 45 to 55 minutes or until the top is golden-brown. If you prefer a softer casserole, bake it for 45 minutes.
  6. Serve the casserole warm. Cover leftovers tightly and store them in the refrigerator for 2 to 3 days.

Notes

This recipe can be adapted for gluten-free diets by substituting the bread with a gluten-free loaf. The baking time may vary slightly depending on the type of bread used.

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