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!
12ouncesblueberriesfresh or frozen, approximately 2 cups
8largeeggs
1pinthalf and half
1teaspoonground cinnamon
½teaspoonkosher salt
Streusel Topping
1stickunsalted butterroom temperature
½cupbrown sugar
1teaspoonground cinnamon
½teaspoonkosher salt
Lemon Icing
1cuppowdered sugar
1large lemonjuice only
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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 with butter or baking spray. Mix together the bread cubes with the blueberries in the prepared 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 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.