Blueberry French Toast Casserole is the answer when you’re wrangling a lazy weekend morning and everyone’s starving, but you want something way fancier than cereal. Yeah, it’s one of those “special but not fussy” recipes that feels both homey and impressive (my cousin calls it “breakfast magic” and I’m not arguing).
Happens to be the perfect solution for holiday brunches! And seriously, who in their right mind would turn down something loaded with blueberries and a custardy middle? Oh, if you’re eyeing other cozy brunch ideas, my next-best all-timer is this homemade sweet potato casserole.
Tell Me About This Blueberry French Toast Casserole
Okay, so here’s the real deal. This Blueberry French Toast Casserole is the kind of breakfast where you end up scraping the last bits out of the dish, maybe even with zero shame—been there, not embarrassed. It’s basically your classic French toast, but lazy-proof and way better because, honestly, everything goes into a baking dish and sort of chills overnight.
Soft and pillowy inside, a little crispy on top, plus berries everywhere. Sometimes I add an extra handful just for kicks. Fun thing is, it feeds a crowd without working you to death, and leftovers (ha, if there are any) taste wildly good cold. Just feels like something a five-star restaurant should steal, you know?
“This is the only breakfast my whole family agrees on. Even my picky eater asked for seconds!” — Carla, actual living human
Blueberry French Toast Casserole
What Kind of Bread Should I Use for Blueberry French Toast Casserole?
Honestly, I used to just grab whatever bread was lurking on the counter (yes, even sandwich bread), but after a few kitchen “oopsies,” I figured out what works best, so let me save you the mess. You want something sturdy. Brioche is my number-one pick—it’s rich, soaks up the custard like a dream, and tastes wickedly good.
Challah is a strong second, very fluffy with a pretty golden crust. Leftover French bread’s fine too, just don’t use anything super squishy. Oh, day-old bread actually wins this one because it holds up so it doesn’t morph into blueberry mush. Sometimes, if bread is borderline stale, that’s even better (seriously). Save the soft white bread for busy school mornings and peanut butter.
Blueberry French Toast Casserole
A Note on the Streusel Topping
So here’s where things get a little wild. The streusel topping? It will try to steal the whole show. I swear, I’m powerless when I see that golden-brown crunchy top. It’s just flour, brown sugar, little dabs of cold butter, and a pinch of cinnamon—get in there with your fingers and squish it up if you want a rustic look (bonus: feels very old-school).
That streusel bakes into these little sweet nuggets that are kind of spectacular with the blueberries. Sometimes I add a handful of chopped pecans for extra oomph, but it’s not required. The topping just makes each bite go from ‘good morning’ to ‘holy smokes, I want to marry my breakfast’. You could skip it, but I refuse to be held responsible for bland results.
Blueberry French Toast Casserole
What to Serve With Blueberry French Toast Casserole
Serving this up can go as simple or as “look at me” as you like, totally depends if company’s coming over.
- Pour a glug of real maple syrup on top. Fake syrup? Nope.
- Add a dollop of whipped cream for a touch of fancy drama.
- If you love contrast, fresh-cut strawberries or a squeeze of lemon is bonkers good.
- Strong coffee or an orange mimosa. Brunch dreams, right?
Blueberry French Toast Casserole
Baking, Freezing, and Reheating French Toast Casserole
Okay, this part tripped me up the first time, so let’s be real. Don’t skip the chilling/soaking step—at least a few hours. I always do it overnight and hate myself less in the morning. For baking, keep the heat gentle so the custard sets before the top burns (everybody’s oven is weird, so peek after 40 minutes).
Freezing? Yep, you can! Just wrap cooled slices in foil and freeze. Reheat in the oven for best results—microwaves are fine, just know the topping might get soft. If you want everything crispy again, pop under the broiler for a minute. Not gonna lie, it’s never as good as the first time, but still…you could do a lot worse for a quick breakfast.
Hey, if you’re ever curious about other magical breakfast bakes, I get loads of inspiration from the Blueberry French Toast Casserole over at Sally’s Baking site.
Honestly, their technique is top-notch and sometimes I riff off their tips to fix my own recipe. And for even more comfort-food moments, you’ve got to try my favorite French Onion Soup Recipe – nothing says wholesome quite like a bubbling cheesy soup on a cold morning. Seriously, between these two recipes, your brunch reputation is golden.
Blueberry French Toast Casserole
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Blueberry French Toast Casserole
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and easy casserole that combines the classic flavors of French toast with blueberries, perfect for lazy weekends and holiday brunches.
Ingredients
- 1 loaf brioche or day-old bread
- 2 cups blueberries
- 6 large eggs
- 2 cups milk
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 1 cup flour (for streusel topping)
- 1/2 cup brown sugar (for streusel topping)
- 1/2 teaspoon cinnamon (for streusel topping)
- 1/4 cup cold butter, cubed (for streusel topping)
- Chopped pecans (optional)
Instructions
- Cut the bread into cubes and place it in a greased baking dish.
- In a large bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon, and salt.
- Pour the egg mixture over the bread cubes and gently mix in the blueberries.
- Cover and refrigerate overnight to soak.
- Preheat the oven to 350°F (175°C).
- In a separate bowl, combine flour, brown sugar, and cinnamon for the streusel topping. Add cubed cold butter and mix until crumbly.
- Sprinkle the streusel topping over the soaked bread mixture in the baking dish.
- Bake for 40-50 minutes or until golden brown and the custard is set.
- Let cool slightly before serving with maple syrup or whipped cream.
Notes
For the best results, use day-old bread and allow the casserole to soak overnight. You can freeze leftovers and reheat in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
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