Servings: 8–10
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour 10 minutes
Ingredients
For the casserole:
- 1 loaf (about 14–16 oz) of day-old French bread, cut into 1-inch cubes
- 8 large eggs
- 2 ½ cups whole milk (or half-and-half for richer flavor)
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups fresh or frozen blueberries
For the streusel topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
Optional toppings:
- Maple syrup
- Powdered sugar
- Fresh blueberries or whipped cream
Instructions
- Prepare the baking dish:
Grease a 9×13-inch baking dish with butter or nonstick spray. Spread half of the bread cubes evenly in the dish. - Add blueberries:
Sprinkle half of the blueberries over the bread layer. Then add the remaining bread cubes on top, followed by the rest of the blueberries. - Make the custard mixture:
In a large mixing bowl, whisk together the eggs, milk, cream, sugars, vanilla extract, cinnamon, and salt until well combined. Pour this mixture evenly over the bread and blueberries. Press the bread down gently with a spatula so it absorbs the liquid. - Chill overnight (optional but recommended):
Cover the dish tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight. This allows the bread to soak up all the custard. - Prepare the streusel topping:
In a medium bowl, mix flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and cut them in using a pastry cutter or fork until the mixture resembles coarse crumbs. Refrigerate until ready to use. - Bake:
When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and sprinkle the streusel evenly over the top.
Bake uncovered for 45–50 minutes, until the top is golden brown and the center is set. - Serve:
Allow the casserole to cool for about 10 minutes before serving. Dust with powdered sugar, drizzle with maple syrup, and garnish with fresh blueberries if desired.
Tips & Variations
- For a tangy twist, add a few dollops of cream cheese between the bread layers.
- If using frozen blueberries, do not thaw them first — this prevents discoloration of the bread.
- Leftovers can be refrigerated for up to 3 days. Reheat individual portions in the microwave or oven.
Description
This Blueberry French Toast Casserole combines the comforting flavors of classic French toast with the sweetness of fresh blueberries and a buttery streusel topping. The custard-soaked bread bakes up soft and fluffy on the inside with a crisp golden crust on top. It’s the ultimate make-ahead breakfast that’s perfect for holidays, weekend brunches, or anytime you want to impress guests with minimal effort.