Unbelievable Blueberry French Toast Casserole.

There’s not one word more perfect than “unbelievable” to describe this overnight blueberry french toast casserole. Perfect make-ahead recipe for busy mornings!

Unbelievable Blueberry French Toast Casserole! This is the perfect crowd-pleasing make ahead recipe for busy mornings.

Now THIS is french toast! Made with chunks of crusty bread, sweet blueberries, lots of brown sugar, a sweet egg-y custard, assembled in a baking pan, and topped with brown sugar cinnamon streusel.

There’s enough goodness to make your entire family happy. And then some.

Unbelievable Blueberry French Toast Casserole! This is the perfect crowd-pleasing make ahead recipe for busy mornings.

This casserole is the definition of comfort food. I made it for my friends Kristin and Chris who just welcomed baby girl Keira Elizabeth to the world. Guess I should’ve used strawberries, huh? Oh well. I prepped the french toast the night before and brought the dish to them the next morning after baking it for about 45 minutes. That’s the beauty of this breakfast… it’s designed to be made ahead of time.

It’s designed to MAKE LIFE EASIER!

I typically use challah bread when I make french toast– either in traditional form or as a casserole. You can use sourdough bread or french bread too. Homemade or store-bought, whichever is easiest. Even homemade honey-oat bread would be fantastic. No matter what type of bread you use– make sure it’s crusty. Day-old and a little stale. Bread that’s been sitting out a day or two (and therefore has lost some moisture) will absorb much more of the egg custard.

Speaking of the egg custard. What you’ll make is a thick mixture of eggs, milk, brown sugar, vanilla, and cinnamon. 1/2 teaspoon of cinnamon will go into the custard AND in the streusel on top. The cinnamon soaking into the bread is phenomenal!

For that creamy custard taste, I use 8 eggs total and a little over 2 cups of whole milk. Whole milk is key; I don’t suggest a lower fat milk. Even half-and-half would do. You want a luxurious, thick custard. As always, I use Eggland’s Best eggs here. Not only am I an official brand ambassador of this well respected company, I’m also a huge fan of the quality and taste of their eggs. Always have been!

Sally's Baking Addiction | Overnight Blueberry French Toast Casserole

You’ll cut the bread up into cubes, pour the custard overtop, and stick the whole pan in the refrigerator. During this time, the crusty bread soaks up the cinnamon spiced egg custard, imparting flavor and moisture into the dish as a whole. You can leave it in the refrigerator anywhere from overnight down to 3-4 hours. I find the longer the bread soaks, the tastier the casserole. So, put the refrigerator to work!

Sally's Baking Addiction | Overnight Blueberry French Toast Casserole

During the last few minutes of fridge-time, prepare a brown sugar streusel topping. This is like icing on the cake. The streusel topping is made from equal parts brown sugar and flour, a dose of cinnamon, and cold butter. Emphasis on the cold! The butter is cut into the other 3 ingredients using a pastry blender. Alternatively, you can use two forks or even your fingers.

Sprinkle it over the soaked bread and bake until golden brown. This is the kind of breakfast you make on the weekend not only to gobble up with friends and family, but to smell it as it bakes. I always thought baking banana bread was the best aroma from the oven but this… oh man. It’s even better.

Overnight Blueberry French Toast Casserole-- make ahead breakfast brunch recipe found on sallysbakingaddiction.com

There’s so much texture and flavor, but I think the best part of this overnight french toast is the juicy blueberries. They pop and burst, leaving sweet blueberry juice in between all the cracks and crevices of the casserole.

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Fill your plate and top it all with maple syrup, butter, fresh fruit, or a shower of confectioners’ sugar. There’s no wrong way to eat this unbelievable goodness! Just as long as you go back for seconds.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Unbelievable Blueberry French Toast Casserole

Yield: 12 servings

Prep Time: 25 minutes

Total Time: 9 hours, 20 minutes

Print Recipe

Minimal prep work and unbelievable taste! Let the refrigerator do all the work and wake up to sweet blueberry french toast casserole in the morning.

Ingredients:

  • 1 (12-14 ounce) loaf french bread, sourdough bread, or challah1
  • 1 cup (180g) fresh or frozen blueberries2
  • 8 large Eggland's Best eggs
  • 2 and 1/4 cups (540ml) whole milk
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (150g) packed light brown sugar
  • 1 Tablespoon (15ml) vanilla extract

Streusel Topping

  • 1/3 cup (69g) packed light brown sugar
  • 1/3 cup (42g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon ground cinnamon
  • 6 Tablespoons (86g) unsalted butter, cold and cubed
  • Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugar for topping

Directions:

  1. Grease a 9x13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
  2. Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best.
  3. Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
  4. Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
  5. Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.
  6. Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.

Additional Notes:

This recipe can easily be halved in an 8 or 9-inch baking pan. The bake time will be slightly less, around 30-35 minutes.

  1. Day-old, crusty bread is perfect for french toast casseroles. I typically use a loaf of challah bread that I slice and let sit out overnight. You'll wind up with about 12 cups of cubed bread. A little more or less is OK.
  2. Instead of blueberries, try strawberries, raspberries, or blackberries. In the fall, try cranberries or thinly sliced apples or pears. So many options!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

On the Egg “Hunt” !

As an official Eggland’s Best (EB) brand ambassador, I’m very excited to help announce a special contest they are currently running! The winnings are insane. Listen to this.

Screen Shot 2015-03-25 at 6.23.36 AM

EB eggs have four times more vitamin D than ordinary eggs, keeping your bones and muscles strong. They’re beneficial to heart health, as they contain double the omega-3s and have ten times more vitamin E than ordinary eggs. This National Nutrition Month (March!), EB is on the hunt for their next “Chief Egg Officer” (CEO). Someone who is “egg-stremely” 😉 passionate about EB eggs and the nutritional benefits these eggs not only bring to the table, but bring to our recipes.

Between now and May 24th 2015, visit the Eggland’s Best website and fill out a submission on why you think you would make a great “Chief Egg Officer.”  Voting will take place between July 7th and August 2nd, and the winner will be announced on August 4th! One Grand Prize winner will receive $5,000 cash, a year supply of Eggland’s Best eggs, and a nutrition consultation with Tammy Lakatos Shames and Lyssie Lakatos (The Nutrition Twins). Two runners-up will receive $500 cash and a year supply of Eggland’s Best eggs.

With all that cash and all those EB eggs, I can’t even fathom how many french toast casseroles you can make. Good luck!

   

151 Responses to “Unbelievable Blueberry French Toast Casserole.”

  1. #
    81
    Aprilposted January 22, 2016 at 11:35 pm

    I’ve made this recipe several times, and everyone always loves it! My stepmother said “this might be the best thing I ever put in my mouth”! high praise, and it goes all to you!

    Reply

    • Aprilreplied on January 22nd, 2016 at 11:37 pm

      Also wanted to mention that I made it in a 13×9, and it came out just as good as in the oven!

      Reply

      • Aprilreplied on January 22nd, 2016 at 11:38 pm

        13×9 crock pot that is……..

      • Brendareplied on April 26th, 2016 at 10:22 am

        April can you tell me how long you baked  this in your crockpot ….I have a new new 13 x 9 crockpot  that I havent used and I would like to know how long it took and what did you do about it being Crispin brown on the top with your crockpot thanks Brenda 

  2. #
    82
    Andreaposted February 8, 2016 at 8:26 am

    I made this last week for my family and they loved it. Instead of doing it over night, I made it in the morning and had it for supper. I also combined your two french toast recipes, so there was a cream cheese layer with blueberries. It was awesome…even the left overs tasted good! By the way, I am a distant relative in Michigan. Your grandma passed out your cook book at a family coffee. I enjoyed looking at it.

    Reply

    • Sallyreplied on February 8th, 2016 at 7:42 pm

      Thanks Andrea! My grandma might just be my biggest fan. 🙂

      Reply

  3. #
    83
    Talissaposted March 10, 2016 at 1:41 pm

    Just made this last night and my lab loved it! They said I should make it again! 🙂
    I accidentally over-mixed the streusel but it worked out in the end since I put it in the fridge it overnight, so it came out in chunks. I may try a different milk next time, I don’t use whole milk often so I’m just curious.

    Reply

  4. #
    84
    Anneposted March 24, 2016 at 4:33 pm

    Hi Sally!

    I’ve made this casserole several times now and we always love it.  I would need to make it dairy free this time, do you think it would work as well with almond milk?

    Thank you 🙂

    Reply

    • Sallyreplied on March 25th, 2016 at 7:46 am

      Hi Anne! It would, yes, but won’t be nearly as rich tasting.

      Reply

  5. #
    85
    TRINITYposted March 30, 2016 at 12:26 pm

    Hey – just curious as to whether Eggland’s eggs are made by cage-free chickens? Just saw a show on the torture they put those little guys through. 
    I don’t know that I have seen organic – but do you know if they have an organic option as well? 
    Thanks! This dish is KILLER btw. I’m making it for the second time in 2 weeks!!!!

    Reply

    • Sallyreplied on March 30th, 2016 at 6:18 pm

      Glad you love it! Some of EB’s eggs are from cage-free chickens. It will say it on the package in large print. And yep, they have organic too! Again, it will say it on the package.

      Reply

  6. #
    86
    TRINITYposted March 30, 2016 at 12:28 pm

    Oh! And I think its funny ppl are going ‘lighter’ with the milk  – I used HEAVY CREAM!!!  It was divine.  🙂

    Reply

  7. #
    87
    iamwhoiamposted April 11, 2016 at 1:21 pm

    I was thinking of making this also with cream cheese in muffin tins instead of as a casserole for church.  Should I shorten the bake time or tweak anything else to make it this way?

    Reply

    • Sallyreplied on April 12th, 2016 at 8:40 am

      The bake time will be much shorter, but I wouldn’t change anything else about the recipe.

      Reply

      • iamwhoiamreplied on April 17th, 2016 at 11:56 am

        They turned out great.  Used a scoop of the cream cheese, as prepared from the cream cheese french toast recipe, and a berry on top, more bread then spooned the egg over.  Let them soak overnight and baked this morning during the service–no leftovers to take home.  They took about 20 minutes in the oven, this made 12 cupcakes plus a small casserole on the side that I left at home for hubby and I to have.  Will definitely make this again though.

  8. #
    88
    Elisabethposted April 28, 2016 at 12:10 pm

    We love this french toast casserole! I make a loaf of challah in the bread machine, cut it and leave it out overnight. The next day I prepare the casserole and let it sit overnight in the fridge and we eat it on the third day. It’s delicious and my whole family love it! Today I’m assembling one and putting it in the freezer as one of my “get ready for baby #4” meals. It’s sweet and flavorful enough on its own that it doesn’t need syrup! MY family request this often and we’ve even had it for dinner a few times! Thanks for an amazing recipe!

    Reply

  9. #
    89
    Janeposted May 12, 2016 at 10:12 am

    I made this for Mother’s Day brunch, used a loaf of chocolate chip brioche, sprinkled with blueberries. So delicious, mom and family loved it. Thanks!

    Reply

  10. #
    90
    Karenposted May 22, 2016 at 10:16 am

    I made this just as the recipe was written…….but I added about a tablespoon of grated lemon zest.  Everyone LOVED it!!

    Reply

  11. #
    91
    Mayaposted June 13, 2016 at 9:20 am

    Hi Sally,

    This looks AMAZING. I want to make it as a treat for my team for a morning meeting at work, but it’s going to be a small group so I’d like to halve it. I saw your instructions about that- would it work in a 9-inch pie pan as opposed to a square one?

    Thanks!!

    Reply

    • Sallyreplied on June 14th, 2016 at 8:18 am

      Yep, any 9-inch pan will do. A round one is just fine.

      Reply

  12. #
    92
    Shannonposted June 14, 2016 at 11:57 am

    Love this. Made it with leftover bread, nothing special. Came out wonderful. So delicious. Ate 3 servings… yum!

    Reply

  13. #
    93
    Amyposted July 7, 2016 at 9:43 am

    I’m making this for a beach trip this weekend for a Saturday morning breakfast.  I’ll be traveling all day tomorrow.  Think I could make it today (Thursday)?  So, two overnights?  Thanks!

    Reply

    • Sallyreplied on July 7th, 2016 at 3:08 pm

      Yes, 2 nights would be fine! You may not have as much texture in the bread after baking. Will still be delicious.

      Reply

  14. #
    94
    Rachelposted July 18, 2016 at 11:05 pm

    Hi there!  I am making this Wednesday morning for my coworkers.  Do you have any suggestions for preparing it at high altitude? I am in NM.  🙂

    Reply

    • Sallyreplied on July 20th, 2016 at 9:32 am

      There should be no changes at high altitude. 🙂 Enjoy!

      Reply

      • Rachelreplied on July 20th, 2016 at 10:38 am

        I’m seeing that it looks somewhat soupy before it bakes. Is this normal?  

        • Sallyreplied on July 20th, 2016 at 11:05 am

          Yep!

  15. #
    95
    Cristina Mposted July 22, 2016 at 12:45 pm

    I made this for an office breakfast club and this was a huge hit! People were asking me for the recipe. I did not have enough time to get my bread “stale” so I cubed it and put it in a 250 degree oven for 15 minutes and that worked out well. I also felt like I needed to use up more of my blueberries so I increased to 1 1/2 cups. Otherwise followed the direction as is and it was delicious. Thanks for making me a hero at the office!

    Reply

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