Blueberry French Toast Casserole
This Blueberry French Toast Casserole is a delicious and easy breakfast option that can be prepared ahead of time.
Equipment
- 9×13-inch pan
- mixing bowl
- Whisk
Ingredients
Casserole Base
- 1 loaf French bread or sourdough, brioche, or challah
- 1 cup blueberries fresh or frozen
- 8 eggs
- 2.25 cups whole milk
- 0.5 teaspoon ground cinnamon
- 0.75 cup light brown sugar packed
- 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 and cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
- 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. Overnight is best.
- 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 with a pastry blender or two forks. 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
This recipe can be prepared ahead of time and frozen. Day-old bread works best for soaking up the egg custard. Other fruit options include strawberries, raspberries, or blackberries.
Nutrition
Serving: 1slicesCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 210mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg
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