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Blueberry French Toast Casserole

Blueberry French Toast Casserole

I surprised my family with this delicious blueberry French toast casserole last weekend and they were so happy.  I found the recipe on Sally’s Baking Addiction and I made the recipe as written. Per instructions, I made this casserole the night prior to baking so it had plenty of time to soak up the liquids. The smells coming from the oven were drool-worthy and we all couldn’t wait to dig in. I served this blueberry French toast casserole with real maple syrup and extra fresh blueberries on the side for a decadent breakfast. We all thought it was delicious and my kids enjoyed the leftovers for breakfast the following morning before school.

Blueberry French Toast Casserole

How to Make a Blueberry French Toast Casserole

Prepare the casserole, by greasing a 9 x 13-inch pan with cooking spray. Cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan and top evenly with half of the blueberries. Add the remaining bread cubes followed by the remaining blueberries. Set aside.

Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until very smooth. Pour evenly over the bread. Cover the pan very tightly with plastic wrap and place in the refrigerator for at least 3 hours–overnight. Overnight is best.

Blueberry French Toast Casserole

Preheat oven to 350 degrees. Remove pan from the refrigerator and uncover.

Prepare the topping, by whisking the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender until crumbly. Sprinkle the topping evenly over the soaked bread.

Blueberry French Toast Casserole

Bake for 50-60  minutes or until golden brown on top. Serve immediately. Cover the cooled leftovers tightly and store them in the refrigerator for 2-3 days. Enjoy!

Blueberry French Toast Casserole

Blueberry French Toast Casserole

Blueberry French Toast Casserole

Prep Time: 12 hours
Cook Time: 50 minutes
Total Time: 12 hours 50 minutes
Course: Breakfast
Servings: 8 +
Author: Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Ingredients


  • Casserole:
  • 1 loaf brioche bread cubed
  • 1 cup fresh blueberries divided (Plus more for serving)
  • 8 large eggs
  • 2 ¼ cups whole milk
  • ¾ cup brown sugar
  • ½ tsp ground cinnamon
  • 1 tbsp vanilla extract

  • Streusel Topping:
  • cup brown sugar
  • cup flour
  • ½ tsp cinnamon
  • 6 tbsp unsalted butter cold and cubed

  • Serve with:
  • Maple Syrup
  • Powdered sugar
  • Fresh blueberries

Instructions

  • Prepare the casserole,
    by greasing a 9 x 13-inch pan with cooking spray.
  • Cut the bread into cubes, about 1-inch in size.
  • Spread half of the cubes into the prepared baking pan and top evenly with half of the blueberries.
  • Add the remaining bread cubes followed by the remaining blueberries. Set aside.
  • Whisk the eggs, milk, brown sugar, cinnamon, and vanilla together until very smooth.
  • Pour evenly over the bread.
  • Cover the pan very tightly with plastic wrap and place in the refrigerator for at least 3 hours - overnight. Overnight is best.
  • Preheat oven to 350 degrees. Remove pan from the refrigerator and uncover.
  • Prepare the topping,
    by whisking the brown sugar, flour, and cinnamon together in a medium bowl.
  • Cut in the cubed butter with a pastry blender until crumbly.
  • Sprinkle the topping evenly over the soaked bread.
  • Bake for 50-60 minutes or until golden brown on top. Serve immediately.
  • Cover the cooled leftovers tightly and store them in the refrigerator for 2-3 days. Enjoy!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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19 Comments

  1. In the past when I tried to make a french toast casserole I found that all the egg settled at the bottom. Did you have this same issue? I am thinking maybe it was just the recipe that I used. This does look amazing and perfect for a weekend brunch.

    1. Trisha,

      No, that didn’t happen to me. I whisked the eggs and milk together until VERY well combined then poured it over the bread. By the morning, all of the bread was soaked with the egg/milk mixture.

      Pam

  2. Did you have an earlier version of this? I made some and loved it. However now the pic on Pinterest brings me to the one with strusel. The previous didn’t have.

  3. 5 stars
    I made this for Mother’s Day. Everyone loved it. Makes lots. I paired it with quiche and Caesar salad. Everyone wants me to make again. That’s how good it is.

  4. 5 stars
    I made this yesterday (after making my own brioche in a bread maker). It was a huge hit! Thanks for this great recipe!

    1. Carolyn,

      I’m so glad you liked the recipe. I’m sure it was very tasty with your homemade brioche!

      -Pam