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

Best Blueberry French Toast Casserole

This blueberry French toast casserole is a comforting and easy brunch option perfect for busy families. It brings together the sweet flavors of blueberries and French toast for a memorable meal.
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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
  • 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
  • extra maple syrup
  • extra confectioners’ sugar

Equipment

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

Method
 

  1. Grease a 9x13-inch pan. Slice and cube the bread into about 1-inch pieces. Spread the bread cubes in the prepared pan and top evenly with blueberries. Set aside.
  2. In a bowl, whisk together the eggs, milk, cinnamon, brown sugar, and vanilla until no brown sugar lumps remain. Pour this mixture over the bread and blueberries. Cover the pan tightly and refrigerate for 3 to 24 hours. Overnight is recommended.
  3. Preheat your oven to 350°F (177°C). Remove the pan from the refrigerator.
  4. Prepare the topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cold, 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. For a softer casserole, bake for 45 minutes.
  6. Serve warm. Store any leftovers tightly covered in the refrigerator for 2 to 3 days.

Notes

You can use different types of bread like French bread, sourdough, brioche, or challah. For the topping, you can add extra blueberries, maple syrup, or confectioners’ sugar.

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