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

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.

Recipe 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!

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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.

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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!

161 comments

  1. 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!!

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

  3. 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!

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

  4. 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.  🙂

  5. 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!

  6. I made this the other morning and it is fantastic! I hope you don’t mind, but I wrote a post about it (scheduled to run later this month).
    Thanks so much for the awesome recipes!

  7. How would this be without the streusel topping? I make a similar French toast with apples and no streusel, and it’s delicious, but yours is more “custard-y”–which should be fabulous. I’m thinking I don’t need to *guild the lily* – your advice?

  8. Can I use frozen blueberries or should I thaw them first?

  9. I am making this now. I’ve made the strussel topping but it’s NOT crumbly.I added more flour but still not crumbly. Not sure what to do. I’m used to apple crisp kind of crumble. I hope it works for me in the morning.

    • Well it’s the next day and I baked it and eaten it. Not all that crazy about the recipe. I’ve seen other very similar ones on the internet that add cream cheese. I will probably give those a try. The strussel topping never crumbled and just baked in clumps. Not what I would expect for a true crumb topping.

  10. Hi Sally. I’m going to try this, will it work with no fruit?

  11. A big hit! I wanted to make a french toast bake with no cream cheese and I could almost taste the streusel just looking at the picture.  I am probably not a “proper” french toast fan as the idea of a “custardy” is kind of gag-worthy to me.  “Cardboard-y” would better describe my likes (that explains the no cream cheese preference a lot!).  So, I dried the heck out of my kings Hawaiian loaf to the point of cardboard-like consistency before pouring the egg/milk mixture on top.  Still, as it baked it got very soggy (as I’m sure it’s supposed to).  At about 55-60 minutes, I cut into it and saw what I’m sure is perfect custard-ness, but sogginess to me, and put it back in for about another 20 minutes.  The center raised up as a baked good does, the bread on top got very dark (but I was too lazy to add some tin foil, but I will next time) and the bread baked much more to my and my families liking.  As someone else said, it needed no syrup, although it did in the mind of a 13 year old boy.   
    Used frozen strawberries, too.  Mmmm, mmmm good!
    So, long story short, will make this again, will cover with foil for part of baking so that I can keep it going until about 1 hour 20 minute mark.   I’m stuffed…..

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