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A delicious slice of Best Blueberry French Toast Casserole being drizzled with syrup on a white plate.

Best Blueberry French Toast Casserole

This blueberry French toast casserole is a perfect make-ahead breakfast for busy families and brunch lovers. It combines sweet blueberries, cinnamon, and vanilla for a comforting and crowd-pleasing dish.
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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 (12–14-ounce/340–400g) loaf French bread, sourdough bread, brioche, or challah
  • 1 cup 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. Slice and cube the bread into 1-inch pieces. Spread the cubes in the prepared 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. 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 45–55 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 day-old bread for this recipe. If you prefer a firmer casserole, bake it for the full 55 minutes. This casserole is excellent served with extra blueberries, a drizzle of maple syrup, or a dusting of confectioners' sugar.

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