Blueberry French Toast Casserole
This unbelievable Blueberry French Toast Casserole is a perfect make-ahead brunch recipe that delights with its creamy, blueberry-infused layers.
Equipment
- 9x13 inch baking pan
- Mixing Bowl
- whisk
Ingredients
Main Ingredients
- 1 loaf French bread sourdough, brioche, or challah
- 1 cup blueberries fresh or frozen
- 8 large eggs
- 2.25 cups whole milk
- 0.5 teaspoon ground cinnamon
- 0.75 cup brown sugar packed light
- 1 Tablespoon pure vanilla extract
Streusel Topping
- 0.33 cup brown sugar packed light or dark
- 0.33 cup all-purpose flour spooned & leveled
- 0.5 teaspoon ground cinnamon
- 6 Tablespoons unsalted butter cold and cubed
Instructions
Instructions
- Grease a 9×13-inch pan with butter or 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.
- Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly and refrigerate for 3–24 hours. Overnight is best.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- 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.
- Bake for 45–55 minutes or until golden-brown on top.
- Serve warm. Cover leftovers tightly and store in the refrigerator for 2–3 days.
Notes
Prepare topping in advance and store in the refrigerator. For freezing, prepare through step 4 and freeze for up to 2 months. Thaw overnight and bake as directed.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 320mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg
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