Blueberry French Toast Casserole

Blueberry French Toast Casserole is the kind of dish that makes breakfast feel special. Soft, custardy bread layered with juicy blueberries, topped with a buttery cinnamon streusel, and baked until golden it’s a crowd-pleasing recipe perfect for brunch, holidays, or lazy weekends.

The beauty of this casserole is its make-ahead convenience. You can assemble it the night before, refrigerate, and simply pop it in the oven in the morning. Serve warm with maple syrup, confectioners’ sugar, or an extra handful of fresh blueberries for an unforgettable breakfast.

Why You’ll Love This Blueberry French Toast

Blueberry French Toast Casserole is a one-pan wonder that feels indulgent yet effortless. With its soft bread, juicy berries, and spiced streusel topping, it’s a flavorful twist on classic French toast that everyone will love.

The combination of make-ahead convenience, customizable ingredients, and beautiful presentation makes this casserole a go-to for both everyday breakfasts and special occasions.

Ingredients

Base

• 1 (12–14-ounce / 340–400g) loaf French bread or sourdough bread
• 1 cup fresh or frozen blueberries*
• 8 large eggs
• 2¼ cups (540ml) whole milk
• ½ teaspoon ground cinnamon
• ¾ cup (150g) packed light brown sugar
• 1 tablespoon (15ml) pure vanilla extract

Streusel Topping

• ⅓ cup packed light or dark brown sugar
• ⅓ cup all-purpose flour
• ½ teaspoon ground cinnamon
• 6 tablespoons (85g) unsalted butter, cold and cubed

Optional Toppings

• Extra blueberries
• Maple syrup
• Confectioners’ sugar

*If using frozen blueberries, no need to thaw.

Step-by-Step Method

Step 1: Prepare the bread

Cut the loaf into 1-inch cubes. For best results, use day-old bread or toast freshly cubed bread in the oven at 300°F (150°C) for 10 minutes to dry it slightly this helps it better absorb the custard.

Step 2: Assemble the casserole base

Grease a 9×13-inch baking dish lightly with butter or nonstick spray. Arrange half of the bread cubes in the dish. Sprinkle half of the blueberries over the bread. Layer the remaining bread and blueberries on top.

Step 3: Make the custard

In a large mixing bowl, whisk together the eggs, milk, cinnamon, brown sugar, and vanilla extract until smooth and well combined. Slowly pour the custard mixture evenly over the bread and blueberries, pressing down gently with a spatula so the bread absorbs the liquid.

Step 4: Chill (optional)

For a make-ahead option, cover the dish tightly with plastic wrap and refrigerate overnight. If baking immediately, proceed to the topping step.

Step 5: Prepare the streusel topping

In a medium bowl, add the brown sugar, flour, and cinnamon. Mix briefly, then cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Scatter evenly over the top of the casserole.

Step 6: Bake

Preheat the oven to 350°F (175°C). Bake uncovered for 45–50 minutes, or until the top is golden brown and the custard is set. If the topping starts to brown too quickly, loosely tent the dish with foil.

Step 7: Serve

Let the casserole cool for 10 minutes before slicing. Serve warm, topped with extra blueberries, a drizzle of maple syrup, and a dusting of confectioners’ sugar for a bakery-style finish.

Expert Tips for Success

• Day-old bread works best: Slightly stale bread absorbs the custard without becoming soggy.

• Make ahead: Prepare the base and topping the night before and refrigerate. Add topping just before baking for maximum crunch.

• Custard coverage: Ensure the bread is fully coated in custard to achieve a soft, creamy interior.

• Extra fruit: Try adding raspberries or blackberries for a berry-packed twist.

• Check doneness: The casserole should be puffed and lightly browned with no visible liquid in the center.

Tasty Variations to Try

• Lemon blueberry version: Add 1 tablespoon lemon zest to the custard for fresh, citrusy flavor.

• Nut lovers’ twist: Sprinkle chopped toasted almonds or pecans over the streusel for extra crunch.

• Cream cheese swirl: Add small dollops of sweetened cream cheese between bread layers for a richer bite.

• Mixed berry delight: Swap blueberries for a mix of strawberries, blackberries, and raspberries.

• Chocolate chip addition: Drop in white or dark chocolate chips with the blueberries for a dessert-like casserole.

Serving Ideas

• Weekend brunch centerpiece: fresh fruit, and coffee.

• Holiday breakfast: An easy make-ahead dish for Easter, Christmas morning, or Mother’s Day.

• Dessert option: Serve with whipped cream or vanilla ice cream for a sweet ending.

• Buffet style: Cut into smaller squares and serve alongside savory breakfast items.

Frequently Asked Questions

Can I use a different type of bread?

Yes! Brioche or challah works beautifully for an extra rich texture. Just be mindful of adjusting sweetness based on the bread’s flavor.

Can I freeze Blueberry French Toast Casserole?

Yes. Bake first, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven at 325°F (160°C) until warmed through.

What’s the best way to store leftovers?

Cover and refrigerate leftovers for up to 3 days. Reheat in the oven for best texture or microwave for a quick warm-up.

Do I need to thaw frozen blueberries before using?

No. Mix them in frozen this helps prevent excess moisture in the casserole.

Can I make this dairy-free?

Yes. Replace milk with almond, oat, or coconut milk, and use a dairy-free butter alternative for the streusel.

Blueberry French Toast Casserole

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• Author: Emma Hart
• Total Time: 70
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Cozy make-ahead breakfast with custardy bread, juicy blueberries, and buttery cinnamon streusel. Perfect for holidays, brunch, or weekend mornings, served with maple syrup or powdered sugar.

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Ingredients

Scale 1x2x3x

Base
1 (12–14 oz / 340–400 g) loaf French bread or sourdough, cut into 1-inch cubes

1 cup fresh or frozen blueberries (no need to thaw)

8 large eggs

2¼ cups (540 ml) whole milk

½ tsp ground cinnamon

¾ cup (150 g) packed light brown sugar

1 tbsp (15 ml) pure vanilla extract

Streusel Topping
⅓ cup packed brown sugar

⅓ cup all-purpose flour

½ tsp ground cinnamon

6 tbsp (85 g) cold unsalted butter, cubed

Optional Toppings
Extra blueberries

Maple syrup

Confectioners’ sugar

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Instructions

1. For best texture, use day-old bread or dry cubes at 300°F (150°C) for 10 minutes. Grease 9×13-inch baking dish.
2. Arrange half the bread and half the blueberries. Repeat to create two layers.
3. Whisk eggs, milk, cinnamon, brown sugar, and vanilla until smooth. Pour evenly over bread, pressing gently to aid absorption.
4. Cover and refrigerate overnight (optional) or proceed to topping.
5. Mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over casserole.
6. Preheat oven to 350°F (175°C). Bake 45–50 minutes until golden and set. Tent with foil if browning too fast.
7. Cool 10 minutes. Serve with maple syrup, fresh blueberries, or powdered sugar.

Notes

Day-old bread absorbs custard better and avoids sogginess.

Add raspberries or blackberries for more fruit flavor.

Ensure all bread cubes are coated with custard.

Make ahead for easy mornings and bake fresh for crispy topping.

Store leftovers refrigerated up to 3 days.

• Prep Time: 20
• Cook Time: 50
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 285
• Sugar: 22g
• Sodium: 320mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 165mg

Keywords: blueberry french toast casserole, baked french toast, brunch recipes, make ahead breakfast, blueberry breakfast casserole