Blueberry French Toast Casserole – Easy Sweet Breakfast Bake

Bursting with juicy blueberries, soaked in vanilla custard, and topped with a golden, lightly crisp crumble, this Blueberry French Toast Casserole is the kind of dish that turns any morning into a celebration. Whether you’re hosting brunch, prepping for a holiday breakfast, or just treating yourself to something cozy and sweet, this make-ahead casserole delivers in both flavor and convenience.

Warm, custardy bites of bread mingle with pops of tart blueberries, all under a cinnamon-streusel topping and a drizzle of maple syrup or cream cheese glaze. It’s everything you love about French toast—with way less effort and way more wow factor.

Ingredients Overview: The Heart of This Casserole

Simple pantry and fridge staples come together to create a bakery-style dish with homemade comfort. Let’s break down each layer:

Bread

Choose sturdy, slightly stale bread that holds up to soaking:

Brioche or Challah – Buttery, rich, and soft with a golden crust.
French Bread – Slightly chewy and perfect for custard absorption.
Texas Toast – Thick slices ideal for large casseroles.

Cube into 1-inch pieces. You’ll need about 10–12 cups (1 loaf).

Eggs & Milk

The custard base uses eggs, milk, and/or cream to create that classic French toast texture. Eggs bind it all together, while milk adds moisture.

Sweetener & Vanilla

Granulated sugar sweetens the custard, and vanilla extract adds warm, fragrant depth.

Blueberries

Fresh or frozen blueberries work beautifully. They burst during baking, infusing the dish with sweet-tart flavor.

Streusel Topping

A mix of butter, flour, brown sugar, and cinnamon adds a bakery-style finish with a lightly crisp crunch.

Step-by-Step Instructions: From Simple Prep to Stunning Brunch

This casserole can be made fresh the same day or prepped the night before for ultimate convenience.

1. Prep the Bread

Cube 10–12 cups of brioche or French bread and place in a greased 9×13-inch baking dish.

Scatter 1½ cups fresh or frozen blueberries over the bread, tucking some in between layers.

2. Make the Custard

In a large bowl, whisk:

8 large eggs
2 cups whole milk
½ cup heavy cream (optional for extra richness)
½ cup granulated sugar
1 tbsp vanilla extract
½ tsp cinnamon
Pinch of salt

Pour the custard evenly over the bread and berries. Press down gently to soak all pieces.

Overnight option: Cover and refrigerate 8–12 hours. Remove 30 minutes before baking.

3. Make the Streusel Topping

In a small bowl, combine:

½ cup all-purpose flour
⅓ cup packed brown sugar
½ tsp ground cinnamon
¼ cup cold unsalted butter, cubed

Mix with a fork or pastry cutter until crumbly. Cover and refrigerate until ready to use.

4. Bake the Casserole

Preheat oven to 350°F (175°C).
Sprinkle the streusel topping evenly over the casserole.
Cover loosely with foil and bake for 30 minutes.
Remove foil and bake 15–20 minutes more, until golden brown and puffed in the center.

Let cool for 5–10 minutes before serving.

Tips, Variations, and Substitutions

Pro Tips

Dry bread = better texture: Use slightly stale bread or toast cubes in the oven for 10 minutes at 300°F.
Even soak: Press bread down gently after pouring custard to ensure every piece absorbs moisture.
Fresh or frozen berries: No need to thaw frozen blueberries—just add them straight in.

Variations

Lemon Blueberry: Add 1 tsp lemon zest and a splash of lemon juice to the custard.
Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese between the bread cubes before baking.
Mixed Berry: Use raspberries and blackberries alongside or instead of blueberries.

Dietary Substitutions

Dairy-Free: Use almond, oat, or soy milk and dairy-free butter for the topping.
Gluten-Free: Use gluten-free sandwich bread or brioche alternatives.
Lower Sugar: Reduce the sugar in the custard and skip the streusel or replace with chopped nuts.

Serving Ideas & Occasions

This casserole is perfect for:

Holiday Breakfasts: Easter, Christmas, or Mother’s Day.
Weekend Brunch: Pair with bacon, coffee, and mimosas.
Potluck-Style Meals: Travels well and stays warm in a casserole carrier.
Meal Prep: Bake once and reheat individual portions for several days of easy breakfasts.

Serve with:

Maple syrup
Whipped cream
Cream cheese glaze
A dusting of powdered sugar

Add sides like fresh fruit, sausage, or eggs for a full spread.

Nutritional & Health Notes

This recipe is a treat—but with wholesome ingredients like eggs, milk, and fruit, it’s more balanced than it looks.

Protein: Eggs and milk provide 10–12g per serving.
Carbs & Fiber: Bread and fruit offer energy and a small fiber boost.
Fat & Sugar: Use whole milk and moderate the streusel topping for a lighter version.

Pair with Greek yogurt and fresh berries for a more balanced breakfast plate.

FAQ

1. Can I make this casserole ahead of time?

Yes! It’s best when assembled the night before and baked fresh in the morning. Let it sit out 30 minutes before baking.

2. Can I freeze Blueberry French Toast Casserole?

Yes. Freeze before baking (wrapped tightly) or freeze leftovers in portions. Thaw overnight and reheat at 325°F until warm.

3. What’s the best bread to use?

Brioche and challah are best for richness and texture. French bread also works well. Avoid soft sandwich bread—it becomes too mushy.

4. Can I use frozen blueberries?

Yes! Add them frozen—no need to thaw. Just pat dry if they’re very icy to avoid excess moisture.

5. How do I know when it’s done baking?

The center should puff up and no longer jiggle. A knife inserted should come out moist but not wet.

6. Can I leave off the streusel topping?

Absolutely. You can serve it plain or with powdered sugar, maple syrup, or a glaze instead.

7. What can I use instead of cream?

Use additional whole milk or 2% if you prefer a lighter custard. For extra richness, stick with the cream.

Tasty Recipes Card

Description:
This Blueberry French Toast Casserole is a sweet and satisfying breakfast bake filled with juicy berries, rich vanilla custard, and a golden cinnamon streusel. Perfect for make-ahead mornings and festive brunches.

Ingredients:

10–12 cups cubed brioche or French bread
1½ cups fresh or frozen blueberries
8 large eggs
2 cups whole milk
½ cup heavy cream (optional)
½ cup granulated sugar
1 tbsp vanilla extract
½ tsp cinnamon
Pinch of salt

Streusel Topping:

½ cup all-purpose flour
⅓ cup brown sugar
½ tsp cinnamon
¼ cup unsalted butter, cold and cubed

Instructions:

Grease a 9×13-inch baking dish. Add bread cubes and blueberries.
In a bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
Pour custard over bread. Press gently to soak. Cover and chill overnight or at least 1 hour.
Make streusel: Mix flour, brown sugar, cinnamon, and butter until crumbly. Chill until ready.
Preheat oven to 350°F. Sprinkle streusel on top.
Bake covered for 30 minutes. Uncover and bake 15–20 minutes more until puffed and golden.
Cool slightly and serve with syrup, glaze, or powdered sugar.

Notes:

Use day-old or toasted bread for best texture.
Add lemon zest or cream cheese for extra flavor.
Great for holidays, brunch, or meal prep.

Details:
Prep Time: 15 minutes
Chill Time: 1 hour to overnight
Cook Time: 45 minutes
Total Time: 1 hour (or up to 9 hours with overnight soak)
Yield: 8–10 servings