Overnight baked blueberry french toast casserole is made with rich buttery challah bread and sweet streusel topping. This easy breakfast casserole is perfect for the holidays and prepped in just 20 minutes!
This post was originally published in December 2019 and has been updated for content.
Having an easy breakfast to put together for the holidays or a special occasion is a must. You want to be able to enjoy your family and friends and not spend the whole day in the kitchen.
This easy recipe for french toast casserole is all prepped the day before and just needs to be popped in the oven in the morning.
It would be the perfect recipe for Christmas morning served with hash brown quiche with pancetta, Italian baked eggs and citrus salad!
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🫐 Ingredient notes
- Bread - Challah bread or brioche bread are both soft, sweet breads that make this overnight breakfast casserole delicious. French bread, Italian bread, or croissants are other alternatives.
- Half and half - Half and half and eggs create a custard that is soaked up by the bread. This makes the classic soft, eggy texture to the casserole. For a richer custard, use heavy cream, and for a lighter version, use whole milk.
- Blueberries - Use fresh blueberries or frozen blueberries depending on availability.
📋 Substitutions and variations
- Berries - Substitute or mix the blueberries with raspberries, cherries, or strawberries for a different flavor.
- Cream Cheese - Cut up an 8-ounce block of cream cheese and mix the cream cheese cubes in with the blueberries and stale bread before adding the custard.
- Nuts - Add ½ cup of chopped walnuts, pecans, or sliced almonds.
- Icing - Serve the french toast bake with pure maple syrup drizzled on top instead of the lemon icing.
- Gluten-Free - Substitute the challah for gluten-free bread.
- Dairy-Free - Substitute the half and half for unsweetened dairy-free milk.
🥣 Step by step instructions
The morning before, chop or tear the bread into one-inch pieces and then leave it out to dry for the day. That night, combine the bread cubes in a buttered baking dish (affiliate link) with the blueberries in an even layer.
In a large bowl (affiliate link), whisk together the eggs, half and half, cinnamon, and also the salt. Pour the mixture over the top of the casserole. Press the bread down so it all is moistened by the liquid.
Cover the dish in plastic wrap and then place it in the refrigerator overnight. In the morning, mix together the butter, brown sugar, cinnamon, and also the salt. Next, drop the mixture in small spoonfuls all over the top of the casserole.
Bake the french toast casserole in the oven for 45-50 minutes until it is bubbly and browned on top.
Finally, mix together the powdered sugar and lemon juice into a smooth icing and then drizzle it over the top of the casserole.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- For best results, let the bread cubes dry out for the day. However, if you forget, toast them on a sheet pan in the oven at 350˚ for 5-10 minutes.
- Press the bread down into the liquid to moisten it. It helps to make sure everything bakes evenly and also makes sure there are no dry spots.
- Set the butter out for the streusel topping so that it comes to room temperature. This will help so that it easily mixes together with the sugar, cinnamon, and salt.
- Serve the icing drizzled on the overnight french toast casserole or it can also be served on the side.
⏲️ Quick prep instructions
SAME DAY - If you don't have time for overnight prep, the bread can be toasted in a 350˚ oven for 5-10 minutes to dry it out. Prep the casserole and then let it sit in the refrigerator for 2 hours. Follow the remaining directions for making the streusel and then baking the casserole.
🥡 Storage suggestions
Leftovers of this baked french toast casserole recipe should be kept in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or also in the oven.
🍳 More breakfast recipes
If you loved this overnight baked blueberry french toast casserole, then try these other breakfast recipes that I know you will love too!
📖 Recipe
Overnight Baked Blueberry French Toast Casserole
Ingredients
Blueberry French Toast Casserole
- 1 pound challah bread, or brioche
- 12 ounces blueberries, fresh or frozen, approximately 2 cups
- 8 large eggs
- 1 pint half and half
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Streusel Topping
- 1 stick unsalted butter, room temperature
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Lemon Icing
- 1 cup powdered sugar
- 1 large lemon, juice only
Instructions
Blueberry French Toast Casserole
- The morning before, cut or tear up the challah bread into 1 inch pieces and leave it out to dry for the day.
- The night before, grease a 9x13 baking dish (affiliate link) with butter or baking spray. Mix together the bread cubes with the blueberries in the prepared dish.
- In a mixing bowl (affiliate link), combine the eggs, half and half, cinnamon and salt. Whisk to break up the eggs and combine everything together.
- Pour the mixture over the bread and blueberries and press the pieces of bread down so they all absorb the liquid.
- Cover the dish in plastic wrap and place it in the refrigerator overnight.
- In the morning, remove the baking dish from the refrigerator and discard the plastic wrap. Preheat the oven to 350°.
Streusel Topping
- In a small bowl, mix together the butter, sugar, cinnamon, and salt. Drop the mixture by pieces over the top of the bread and blueberry mixture.
- Bake the casserole in the preheated oven for 45-50 minutes until bubbly and golden brown on top.
Lemon Icing
- Mix together the powdered sugar and lemon juice in a small bowl and drizzle over the french toast casserole.
Notes
- Bread - Use French bread, Italian bread, or croissants.
- Half and half - Replace the half and half with heavy cream for a richer custard. Use whole milk for a lighter custard.
- Berries - Substitute or mix the blueberries with raspberries, cherries, or strawberries.
- Cream Cheese - Cut up an 8-ounce block of cream cheese and mix it in with the blueberries and stale bread before adding the custard.
- Nuts - Add ½ cup of chopped walnuts, pecans, or sliced almonds.
- Icing - Instead of the icing, served with maple syrup on top.
- Gluten-Free - Substitute the challah for gluten-free bread.
- Dairy-Free - Substitute the half and half for unsweetened dairy-free milk.
- Quick Prep - Toast the bread in a 350˚ oven for 5-10 minutes to dry. Prepare the casserole and let it sit in the refrigerator for just 2 hours. Follow the directions for making the streusel and baking the casserole as directed above.
- Leftovers - Keep leftovers in an airtight container in the refrigerator for 3-5 days and reheat in the oven or microwave.
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