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A delicious slice of Best Blueberry French Toast Casserole on a white plate, with a fork and the rest of the casserole in the background.

Best Blueberry French Toast Casserole

This recipe offers a simple and delicious way to enjoy blueberry French toast, perfect for busy families and brunch lovers. It's designed for easy preparation and impressive results.
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Prep Time 15 minutes
Cook Time 50 minutes
Refrigeration Time 12 hours
Total Time 13 hours 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1 (12–14-ounce/340–400g) loaf French bread, sourdough bread, brioche, or challah
  • 1 cup (140g) fresh or frozen blueberries
  • 2 cups (480g/ml) whole milk
  • 8 large eggs
  • 1/2 cup (120g/ml) heavy cream
  • 1/2 cup (100g) packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fresh lemon zest
  • pinch salt
Streusel Topping
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/3 cup (42g) all-purpose flour spooned & leveled
  • 1/2 teaspoon ground cinnamon
  • 6 Tablespoons (85g) unsalted butter, cold and cubed
Optional Toppings
  • extra blueberries
  • maple syrup maple syrup
  • confectioners’ sugar confectioners’ sugar

Equipment

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

Method
 

  1. Grease a 9x13-inch pan. Cut the bread into 1-inch cubes. Spread the cubes in the pan and top evenly with blueberries. Set aside.
  2. Whisk together the eggs, milk, cinnamon, brown sugar, and vanilla until no brown sugar lumps remain. Pour this mixture over the bread. Cover the pan tightly and refrigerate for at least 3 hours, or preferably overnight.
  3. Preheat your oven to 350°F (177°C). Remove the pan from the refrigerator.
  4. To prepare the topping, whisk together the brown sugar, flour, and cinnamon in a medium bowl. Cut in the cold 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 45–55 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 2–3 days.

Notes

You can use different types of bread like French bread, sourdough, brioche, or challah. Fresh or frozen blueberries work well in this recipe. For a softer texture, reduce the baking time slightly.

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