Blueberry French Toast Casserole
Unbelievable Blueberry French Toast Casserole is an overnight make-ahead brunch recipe that’s perfect for serving a crowd.
Equipment
- 9×13-inch pan
- Whisk
- Mixing Bowls
Ingredients
Main Ingredients
- 1 loaf French bread sourdough, brioche, or challah
- 1 cup blueberries fresh or frozen
- 8 large eggs
- 2.25 cups whole milk
- 0.5 teaspoon ground cinnamon
- 0.75 cup brown sugar packed light
- 1 tablespoon pure vanilla extract
Streusel Topping
- 0.33 cup brown sugar packed light or dark
- 0.33 cup all-purpose flour spooned & leveled
- 0.5 teaspoon ground cinnamon
- 6 tablespoons unsalted butter cold and cubed
Instructions
Preparation
- Grease a 9×13-inch pan with butter or nonstick spray. Slice, then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries.
- Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly and refrigerate for 3–24 hours.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter.
- Sprinkle the topping over the soaked bread.
- Bake for 45–55 minutes or until golden-brown on top.
- Serve warm. Cover leftovers tightly and store in the refrigerator for 2–3 days.
Notes
Make ahead by preparing the topping in advance. For freezing, prepare through step 4 and freeze. Thaw before baking. Can be topped with extra blueberries, maple syrup, or confectioners’ sugar.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 15gVitamin A: 10IUVitamin C: 5mgCalcium: 8mgIron: 10mg
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