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

Best Blueberry French Toast Casserole

This recipe offers a delightful blueberry French toast casserole, perfect for a sweet and satisfying breakfast. It's designed to be enjoyed without a sugar overload, making it a great option for those mindful of their dietary goals.
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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
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
  • 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 and spread them in the prepared pan. Top evenly with blueberries.
  2. In a bowl, whisk together the milk, eggs, cinnamon, brown sugar, and vanilla until smooth. Pour this mixture over the bread and blueberries. 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, 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 different types of bread like French bread, sourdough, brioche, or challah. Fresh or frozen blueberries work well. For optional toppings, consider extra blueberries, maple syrup, or confectioners’ sugar.

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