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. Recipe on sallysbakingaddiction.com

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. Recipe on sallysbakingaddiction.com

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!

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

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.

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

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.

Print

Unbelievable Blueberry French Toast Casserole

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 9 hours, 30 minutes
  • Yield: serves 12
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 1 (12-14 ounce) loaf french bread, sourdough bread, or challah*
  • 1 cup (180g) fresh or frozen blueberries*
  • 8 large 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) pure 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

Instructions

  1. Grease a 9×13 inch 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.

Notes

  1. Make Ahead & Freezing Instructions: 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. Baked casserole can be frozen up to 3 months. Thaw overnight in the refrigerator and warm up in a 350°F (177°C) for 35 minutes or until warm in the center.
  2. Half Batch: 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.
  3. Bread: 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.
  4. Fruit: Instead of blueberries, try strawberries, raspberries, or blackberries. In the fall, try cranberries or thinly sliced apples or pears. So many options!

Keywords: overnight french toast casserole, blueberry french toast casserole

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

270 Comments

  1. Hello. I’ve made this 3 times in 2 weeks and absolutely love it. A friend recommended pecans instead of blueberries. Do you think that would work? Would I need to make any changes? Every recipe of yours that I have tried have been incredible. Thanks for sharing.

  2. I made this for Sunday brunch today, it was absolutely delicious ! I used the Challah bread and it was phenomenal. One suggestion, add blueberries just before baking and I added chopped toasted pecans to the topping. SOOOO good !

      1. Great! Thank you for your quick response. All of your recipes that l have made have proven to be delicious….I look forward to trying this one soon!

  3. Unbelievable is an understatement. I doubled the recipe for a family getaway for 20 people. Everyone was begging for the recipe even though I forgot the flour for the crumb topping. I ended up using half and half and a mixture of water on top of the dried out brioche. People who don’t enjoy breakfast or sweets fell in love. I’ve been baking off of your blog since 2012 and this is the first review I’ve posted and I’m so sorry for not saying anything sooner. This will be a family recipe from here on out and I will definitely start posting more reviews of your recipes because I’ve tried A LOT of them and they’re always a huge hit. Thank you sooooooo much for all of your incredible recipes!

    1. Hi Kelly! Thank you so much for saying hi 🙂 Thrilled that your family enjoyed this recipe! Thank you for your loyal readership over all of these years! xo

  4. Hi! A friend made this a few days ago, and I just had to have more! I’ve been baking it for over an hour, and the custard hasn’t set…It’s still very wet, but the top is done. I put foil over it and have the heat cranked up to 375. I originally baked it on the middle rack, but I’ve since moved it down to the bottom rack. Where should I have placed this casserole in the first place?

    1. So glad you enjoy this French toast casserole! I recommend baking closer to the top heat element, so the center rack would be best. The casserole will bake more evenly this way.

  5. Has anyone ever added a banana(s)? I’m afraid it will mess it up but my family said they think it will work.

  6. Hi Sally! I just wanted to thank you for always providing so many extra details with your recipes! I am always wondering about freezing something and baking it at a later time and your instructions are so descriptive! I am going to make this tonight and freeze it to bring to the cabin with family next weekend and I know everyone will love it!

  7. I have made this once before and everyone at work loved it. I will making again for tomorrow but this time instead of milk I have Kerry gold Irish Irish cream and I need to use up.

  8. Hi Sally! This was so incredibly delicious! Thank you!

    I want to try using apples this time instead of blueberries. You say to use thinly sliced apples, but I was wondering if using chopped apples instead. I’m thinking of keeping the size similar to the blueberries. Do you think that would work? Or would the apples get mushy? I am making it for my mother in law who is visiting and don’t want to ruin a good thing, but since it is fall…

  9. Dear Sally,
    I’ve been a silent fan of your page for a long time but while I’m waiting for this to finish bake I thought I would use this time to say thank you for all the wonderful recipes. I’ve always been able to rely on your well thought through recipes – they always turn out great and I get tons of compliments!
    (Oh thanks for adding the extra infos on the ingredient lists for non-US followers )

  10. I made this recently when we visited some friends who live in the ‘blueberry capital’. I assembled it in her kitchen, left it overnight and baked it in the morning. Everyone loved it. I had bought some delicious blueberry syrup to serve with it. We made some eggs and bacon to complete our breakfast, and our friends are still talking about It! I am making it again tonight. I especially love the addition of the streusal topping. Thanks for a fantastic recipe!

1 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×