Go Back
Slice of blueberry french toast casserole with whipped cream on top.
Print

Blueberry French Toast Casserole

Fluffy on the inside with cinnamon streusel topping and juicy berries throughout, this blueberry French toast casserole makes for one delicious breakfast. Easily prepped the night before and baked in the morning. 
Course Breakfast
Cuisine American
Keyword Blueberry French Toast Casserole, Make Ahead, Overnight
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 people
Calories 314kcal

Equipment

  • 3-quart casserole dish (such as a 9x13 inch pan)

Ingredients

French Toast

  • 1 large loaf of stale white bread* 15-18 oz
  • 1 cup blueberries fresh or frozen
  • 8 large eggs
  • 2 cups milk I prefer 2%
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Streusel Topping

  • ½ cup all-purpose flour AKA plain flour
  • ½ cup brown sugar light or dark
  • 2 tablespoons white sugar
  • ½ teaspoon ground cinnamon
  • cup unsalted butter melted

Instructions

French Toast

  • Lightly grease a 3-quart casserole dish (such as a 9x13 inch pyrex or ceramic baking dish).
  • Slice the bread into small squares about 1 inch (2.5 cm) in size.
  • Place the bread and blueberries in the greased baking dish and gently toss the mixture.
  • In a large bowl, whisk the eggs.
  • Whisk in the milk, sugar, vanilla extract and cinnamon.
  • Pour about ½ of the egg mixture batter over top of the bread in the casserole dish. Gently toss the mixture with a rubber spatula.
  • Pour the rest of the egg batter over the bread a little at a time until the bread is completely covered/soaked in batter. Note that you may not need all of the batter, depending on how dried out the bread is, and how much of the batter it soaks up.

Streusel Topping

  • In a medium bowl stir together the flour, brown sugar, white sugar and cinnamon.
  • Stir in the melted butter - the consistency should be similar to wet sand.

Overnight Baking Instructions

  • Cover the French toast casserole and place in the fridge overnight.
  • Place the streusel in an airtight container and place in the fridge overnight.
  • When ready to bake, remove the casserole and streusel from the fridge and preheat the oven to 350F degrees.
  • Sprinkle the streusel on top of the casserole.
  • Bake for 50-60 minutes - baking the casserole longer will make it less gooey. After about 30 minutes, if the top already looks brown, gently tent a piece of aluminum foil over top of the pan and continue baking.

Baking Immediately

  • Preheat the oven to 350F degrees.
  • Sprinkle the streusel over top of the casserole.
  • Bake in the preheated oven for 50-60 minutes - baking it for longer will make it less gooey. After about 30 minutes, if the top already looks brown, gently tent a piece of aluminum foil over top of the pan and continue baking.

Notes

  1. Thick-cut white bread works perfectly. Bread such as challah, brioche, or Texas toast work well.
  2. The bread should be stale/dried out so that it can soak up the egg batter without getting too soggy. If your bread is not stale, preheat the oven to 250F degrees. Place slices of bread on a baking sheet and bake for 10-15 minutes, or until the bread feels dry to the touch. 
  3. Frozen berries work, but can bleed color - leaving streaks of blue/green in the casserole.
  4. Store leftovers covered in the fridge for up to 2 days. Reheat in the microwave before enjoying.
  5. Nutrition information is based off the casserole being evenly shared between 10 people - including the streusel topping but without syrup, whipped cream, etc. It is meant to be an estimate only. 

Nutrition

Calories: 314kcal | Carbohydrates: 40g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 170mg | Sodium: 229mg | Potassium: 187mg | Fiber: 1g | Sugar: 21g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 2mg