Blueberry French Toast Casserole

This easy blueberry french toast casserole sits overnight to be baked in the morning. Made with rich buttery challah bread and sweet streusel topping, this dish is perfect for a holiday brunch or weekend breakfast.

This post was originally published in December 2019 and has been updated for content.

Having an easy breakfast to put together for the holidays is a must. You want to be able to enjoy your family and friends and not spend the whole day in the kitchen. This baked blueberry french toast casserole is all prepped the day before and just needs to be popped in the oven in the morning.

🫐 Ingredient notes

• Bread - I like using challah or brioche for this casserole as it provides a more rich and sweet taste. French or italian bread could also be used or even croissants.
• Half and half - Half and half mixed with the eggs is soaked up by the bread to provide a soft eggy texture to this casserole. For a richer dish, try heavy cream and for a lighter version, try regular milk.
• Blueberries - I like using frozen blueberries for this dish since fresh are not always in season; however either can be used.

📋 Substitutions and variations

• Berries - The blueberries can be substituted or mixed with raspberries, cherries or strawberries for a different berry variety.
• Nuts - Add ½ cup of chopped walnuts, pecans or sliced almonds for an added crunch.

🥣 Step by step instructions

The morning before, chop or tear the bread into one inch pieces and leave it out to dry for the day. That night, combine the bread in a buttered baking dish with the blueberries.

In a mixing bowl, whisk together the eggs, half and half, cinnamon and salt and pour it over the top of the casserole. Press the bread down so it all gets moistened by the liquid.

Cover the dish in plastic wrap and place it in the refrigerator overnight. In the morning, mix together the butter, brown sugar, cinnamon and salt until everything is well combined. Drop the mixture in small pieces 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. Mix together the powdered sugar and lemon juice into a smooth frosting and drizzle over the top of the casserole for serving.

⭐ Expert tips

• Let the challah sit out for the day to dry or at least a couple of hours. If you forget, toast it on a sheet pan in the oven for 5-10 minutes.
• Make sure to press the bread down into the liquid so it all gets moistened. It helps to make sure everything bakes evenly and there are no dry spots.
• Let the bread pudding sit in the refrigerator overnight if you can. This gives the custard mixture a chance to absorb into the bread and provide the best texture. If you forget, let it sit for at least two hours.
• 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.
• The frosting can either be served drizzled on the casserole or on the side for people to serve themselves.

⏲️ Quick prep instructions

If you don't have time to do this casserole overnight, the bread can be toasted in a 350˚ oven for 5-10 minutes to dry it out. Let the casserole sit, without the streusel, for 2 hours instead of overnight in the refrigerator. Follow the remaining directions for making the streusel and baking the casserole.

🥡 Storage suggestions

This french toast casserole will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or microwave.

For a quick overview of this recipe, check out my web story for this overnight blueberry french toast!

More brunch recipes

If you loved this recipe for blueberry french toast casserole, try these other brunch recipes that I know you will love too!

• Nutella Pancakes
• The Perfect Crepe Batter
• Creamy Soft Scrambled Eggs

📖 Recipe

Blueberry French Toast Casserole

Amanda

This easy blueberry french toast casserole sits overnight to be baked in the morning. Made with rich buttery challah bread and topped with a sweet streusel topping, this dish is perfect for a holiday brunch or weekend breakfast. 

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Chilling Time 8 hours hrs

Total Time 9 hours hrs 10 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 10 servings

Calories 442 kcal

Ingredients

  

1x2x3x

• 1 pound loaf challah bread
• 12 ounces frozen blueberries 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 softened
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt

Lemon Frosting

• 1 cup powdered sugar
• 1 large lemon juice only

Instructions

 

• 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 inch baking dish with butter or baking spray. Mix together the bread and blueberries in the dish.
• In a mixing bowl, 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 softened 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 Frosting

• Mix together the powdered sugar and lemon juice in a small bowl and drizzle over the french toast casserole.

Notes

• Make sure to press the bread down into the liquid so it all gets moistened. It helps to make sure everything bakes evenly and 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.
• The frosting can either be served drizzled on the casserole or on the side for people to serve themselves. 

Substitutions and Variations

• Bread - Challah or brioche provides a rich and sweet taste for this casserole. French or italian bread, or croissants can also be used.
• Half and half - For a richer dish, replace the half and half with heavy cream and for a lighter version, try regular milk.
• Blueberries - Either frozen or fresh blueberries can be used for this casserole.
• Other Berries - The blueberries can be substituted or mixed with raspberries, cherries or strawberries for a different variety.
• Nuts - Add ½ cup of chopped walnuts, pecans or sliced almonds for an added crunch.

Quick Prep Instructions

Toast the bread in a 350˚ oven for 5-10 minutes to dry it out and then let the casserole sit, without the streusel, for 2 hours instead of overnight in the refrigerator. Follow the remaining directions for making the streusel and baking the casserole. 

Storage Suggestions

This blueberry french toast casserole will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or microwave.

Nutrition

Serving: 1.25cupsCalories: 442kcalCarbohydrates: 53gProtein: 11gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 214mgSodium: 486mgPotassium: 229mgFiber: 2gSugar: 27gVitamin A: 784IUVitamin C: 9mgCalcium: 135mgIron: 2mg

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