Blueberry French Toast Casserole
A delicious Blueberry French Toast Casserole perfect for brunch or breakfast gatherings, featuring layers of bread soaked in a creamy egg mixture with blueberries.
Equipment
- 9×13 inch baking pan
- Mixing Bowl
- Whisk
Ingredients
Main Ingredients
- 1 loaf French bread sourdough, brioche, or challah
- 1 cup blueberries fresh or frozen
- 8 large eggs
- 2.25 cups whole milk
- ½ teaspoon ground cinnamon
- ¾ cup light brown sugar packed
- 1 Tablespoon pure vanilla extract
Streusel Topping
- ⅓ cup brown sugar packed, light or dark
- ⅓ cup all-purpose flour spooned & leveled
- ½ teaspoon ground cinnamon
- 6 Tablespoons unsalted butter cold and cubed
Instructions
Preparation
- Grease a 9×13-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.
- 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.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- 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.
- Bake for 45–55 minutes or until golden-brown on top. I usually bake it for 45 minutes because I like it softer.
- Serve warm. Cover leftovers tightly and store in the refrigerator for 2–3 days.
Notes
Prepare the topping in advance and store in the refrigerator. Casserole can be frozen before baking for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
Nutrition
Serving: 1slice
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