Blueberry French Toast Casserole
Servings 8 +
Equipment
- 9 x 13-inch Baking Dish
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:
- ⅓ cup brown sugar
- ⅓ 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!