This blueberry French toast casserole is a wholesome twist on a breakfast favorite, bringing together juicy blueberries, hearty bread, and a protein-rich custard base.
Packed with fiber, antioxidants, and healthy fats from eggs, it’s as nourishing as it is indulgent.
The make-ahead method makes mornings stress-free, while its versatility ensures it suits both weekday breakfasts and weekend brunches.
Comforting, satisfying, and meal-prep friendly—this dish is a true crowd-pleaser.
Blueberry & French Toast Casserole
Equipment
- 1 x 9×13-inch baking dish
- 1 x Medium mixing bowl
- 1 x Large mixing bowl
- 1 x Whisk
- 1 × Pastry blender or fork
- 1 × knife (for cubing bread)
Ingredients
Base Casserole
- 1 loaf 12–14 oz / 340–400 g French bread, sourdough, brioche, or challah
- 1 cup 140 g fresh or frozen blueberries
- 8 large eggs
- 2 ¼ cups 540 ml whole milk
- ½ teaspoon ground cinnamon
- ¾ cup 150 g light brown sugar, packed
- 1 tablespoon 15 ml pure vanilla extract
Streusel Topping
- ⅓ cup 69 g packed brown sugar (light or dark)
- ⅓ cup 41 g all-purpose flour (spooned and leveled)
- ½ teaspoon ground cinnamon
- 6 tablespoons 85 g unsalted butter, cold and cubed
Optional Garnishes
- Extra blueberries
- Maple syrup
- Confectioners’ sugar
Instructions
- Prepare the Baking Dish: Start by greasing a 9×13-inch baking dish generously with unsalted butter or a light coat of nonstick spray. This step ensures that the casserole lifts out easily after baking and prevents any bread or custard from sticking to the edges. Place the dish on a flat, heat-safe surface where you can assemble everything with ease.
- Cube and Arrange the Bread: Take your loaf of French bread, challah, brioche, or sourdough and slice it into thick slices about 1 inch wide. Then, cut those slices into bite-sized cubes—roughly 1 inch in size. Transfer the bread cubes into the prepared baking dish, spreading them into an even layer so the custard will soak in evenly. Scatter the blueberries across the bread, tucking some between the cubes so every bite gets a pop of fruit.
- Whisk the Custard Mixture: In a large mixing bowl, crack in the eggs and whisk until the yolks and whites are fully combined. Gradually add the milk, whisking continuously to incorporate. Sprinkle in the ground cinnamon, followed by the brown sugar, making sure to break up any lumps so the sweetness is evenly distributed. Finally, stir in the vanilla extract. The result should be a smooth, fragrant custard mixture that will soak into the bread.
- Soak the Bread with Custard: Slowly pour the prepared custard over the bread and blueberry mixture in the baking dish. Make sure every piece of bread is moistened, pressing down gently with the back of a spoon or spatula if needed to help the bread absorb the liquid. Cover the dish tightly with plastic wrap or aluminum foil. Place it in the refrigerator to chill for at least 3 hours, though overnight resting (8–12 hours) is highly recommended for the richest flavor and texture.
- Preheat the Oven: When you’re ready to bake, remove the dish from the refrigerator and let it rest at room temperature for about 10 minutes while you preheat the oven. Set your oven to 350°F (177°C). This short rest helps prevent the cold dish from going straight into the hot oven, which can cause uneven baking.
- Mix the Streusel Topping: In a medium-sized mixing bowl, combine the brown sugar, all-purpose flour, and ground cinnamon. Stir until well blended. Add the cold, cubed butter to the bowl. Using a pastry blender, two forks, or your fingertips, cut the butter into the dry ingredients until you have a crumbly mixture with pea-sized pieces of butter. This topping will bake into a crunchy, golden-brown layer over the custard-soaked bread.
- Top the Casserole Generously: Uncover the chilled bread mixture and sprinkle the streusel topping evenly over the surface. Be sure to cover as much of the bread as possible with the buttery crumbs, as this will create a delightful contrast between the soft interior and the crisp, golden crust.
- Bake to Perfection: Slide the casserole into the preheated oven and bake for 45 to 55 minutes. For a softer, bread-pudding-like texture, remove the casserole closer to the 45-minute mark. If you prefer a firmer, more set texture with a deeper golden crust, extend the baking time up to 55 minutes. You’ll know it’s ready when the top is golden-brown and the custard is cooked through in the center.
- Cool Briefly Before Serving: Once baked, remove the casserole from the oven and let it sit for 5 to 10 minutes before slicing. This brief resting time allows the custard to settle, making it easier to serve neat squares or spoonfuls without falling apart.
- Serve and Garnish Creatively: Scoop or slice the casserole onto plates while still warm. For an extra touch, dust with confectioners’ sugar, drizzle with maple syrup, and scatter a few fresh blueberries on top. Serve immediately and enjoy a cozy, satisfying breakfast or brunch that feels indulgent yet balanced.
Notes
- Day-old or slightly stale bread works best, as it absorbs the custard beautifully without becoming mushy.
- Fresh or frozen blueberries can be used—if frozen, no need to thaw before adding.
- Resting overnight in the refrigerator ensures a richer flavor and more custard-like texture.
- Streusel topping can be prepared in advance and refrigerated until ready to use.
- Adjust baking time depending on whether you prefer a softer or firmer texture.
- This recipe can be halved easily for smaller gatherings.
- Variations are endless—try swapping blueberries with raspberries, apples, or pears for a seasonal twist.
Chef’s Secrets for Perfect Results
The key to this casserole’s irresistible texture is starting with dry or day-old bread.
Soft, fresh loaves tend to collapse under the custard, but crusty cubes hold their shape and soak up flavor evenly.
When whisking the custard, ensure the sugar is fully dissolved—this helps create a silky base without graininess.
For the streusel, keep the butter cold and cut it in gently; this is what gives you a crisp, bakery-style crumb topping.
Finally, don’t skip the resting period—letting the casserole chill overnight gives the custard time to infuse every bite with flavor.
Serving Suggestions to Impress Guests
This blueberry casserole shines as the star of a brunch spread but can also be dressed up or down depending on the occasion.
For a simple breakfast, serve it warm with a drizzle of maple syrup or honey.
To elevate it for entertaining, pair it with a dollop of Greek yogurt or lightly whipped cream and a scattering of extra berries.
A side of scrambled eggs or turkey sausage balances the sweetness with savory protein.
For special holidays, consider serving alongside mimosas or freshly brewed coffee for a complete, celebratory meal.
Storage Tips for Freshness and Flavor
Leftovers should be cooled completely before storing.
Wrap the dish tightly with foil or transfer portions to an airtight container, then refrigerate for up to 3 days.
To reheat, cover with foil and warm in a 350°F (177°C) oven for about 20 minutes, or microwave individual servings for convenience.
This casserole also freezes beautifully: assemble ahead, wrap well, and freeze for up to 2 months.
Thaw overnight in the fridge before baking. Already baked leftovers can also be frozen for up to 3 months and reheated directly from thawed.
Frequently Asked Questions
1. Can I use other fruits instead of blueberries?
Yes! Raspberries, blackberries, sliced apples, pears, or even cranberries work wonderfully.
The custard base is versatile, so feel free to experiment with seasonal fruits.
2. Do I have to let it sit overnight?
Overnight resting gives the bread time to fully absorb the custard, resulting in a creamier texture.
However, if you’re short on time, chilling for at least 3 hours will still work.
3. Can I make this recipe healthier?
Absolutely. Swap whole milk for almond milk, oat milk, or low-fat milk, and reduce the sugar slightly.
Whole-grain bread can also add extra fiber without sacrificing taste.
4. How can I make the topping crispier?
For a crunchier streusel, keep the butter very cold when mixing and bake closer to 55 minutes.
You can also sprinkle in chopped nuts like pecans or almonds for added texture.
5. What should I do if the casserole looks too soft?
If the center looks undercooked, loosely tent the dish with foil and continue baking for an extra 5–10 minutes.
The custard should be set but still moist, similar to bread pudding.
