Blueberry French Toast Casserole
Posted Apr 14, 2025
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In this blueberry french toast casserole recipe, bread is soaked in a vanilla-infused egg mixture, topped with a buttery streusel topping and loaded with fresh blueberries!
This blueberry french toast casserole is an irresistibly delicious, make-ahead breakfast perfect for special mornings.
Buttery brioche bread is soaked in a sweet custard, topped with a crumb topping and packed to the gills with blueberries so there’s some in every bite.
This moist, flavorful blueberry french toast casserole is a great dish to serve for a special breakfast or brunch.
Blueberry French Toast Casserole: Ingredients & Substitutions
- Brioche bread. I love the buttery brioche in this recipe, but you can use your favorite bread, like French bread, cinnamon swirl bread, or sourdough.
- Whole Milk. 2% milk or half and half are good substitutes.
- Heavy cream. I really don’t recommend substitutions for this, my only recommendation is half and half.
- Light Brown sugar. dark brown sugar works well too, it just imparts a bolder molasses taste.
- Granulated sugar. organic cane sugar or white sugar both work well.
- Salted butter. unsalted butter is a good substitute.
- All-purpose flour. use unbleached, all-purpose flour for the best results.
- Blueberries. I suggest using fresh blueberries. However, you can use frozen. Just thaw them in a colander to drain off excess water before mixing them into the casserole.
How to Make Blueberry French Toast Casserole
Let’s discuss how to make blueberry french toast casserole, and be sure to watch the video for further guidance.
Begin by lightly greasing a 9×14 inch baking dish (preferably one with a lid), set aside.
Then, spread the bread cubes evenly in the prepared baking dish.
Next, mix in the blueberries by hand or with a spatula.
Then, whisk the eggs, cinnamon, white and brown sugar, vanilla and sea salt together in a large bowl.
Once combined, whisk in the milk and heavy cream.
Then, pour the mixture over bread pieces in the prepared baking dish. Let it sit for a minute or two, then gently press the bread into the wet mixture until it’s all submerged.
Cover the baking dish with plastic wrap and secure the lid. Store the prepared blueberry french toast casserole in the refrigerator for several hours or overnight (preferred).
Make the Crumb Topping
Next, make the crumb topping by combining the butter, brown sugar, flour, cinnamon and sea salt to a medium bowl. Use a fork, pastry cutter or your hands and mix the ingredients until the mixture resembles coarse crumbs.
Cover and store in the refrigerator overnight.
Assemble & Bake
When you’re ready to bake, preheat the oven to 350 degrees F.
Remove the French toast and crumb topping mixture from the refrigerator and evenly sprinkle the topping over the casserole.
Bake in the preheated oven for 45-50 minutes, or until the French toast is set and the top is lightly golden brown.
Serve
Let the blueberry french toast casserole cool slightly and then serve it warm with a dollop of butter (or cinnamon honey butter) and a drizzle of maple syrup.
We also love whipping up a batch of homemade whipped cream to serve on top!
Pair it with your favorite breakfast recipes, especially egg casserole, for a delicious breakfast!
Store/Freeze
Store any leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 1 month. Reheat in the microwave or oven on warm.
Blueberry French Toast Casserole Recipe FAQS
Make sure to bake fully and do not make any substitutions in this recipe for a perfectly moist, but not soggy, casserole.
In this recipe I suggest using brioche bread. You can also use french bread, sourdough, or cinnamon swirl bread.
Yes, you just need to thaw them first in a colander to drain off excess liquid. You might also want to toss them in 1-2 Tablespoons of flour before adding them to the bread cubes in the baking dish.
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Blueberry French Toast Casserole
Ingredients
- 16 ounces brioche bread (one loaf, cut into ½” cubes)
- 8 large eggs
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 Tablespoon vanilla extract
- ¼ teaspoon sea salt
- 1 ½ cups whole milk
- 1 cup heavy cream
- 12 ounces blueberries (about 2 cups)
Streusel Topping:
- ½ cup butter (softened)
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
Instructions
Make the French Toast Mixture
- Lightly grease a 9×13 inch baking dish (preferably one with a lid), set aside.
- Spread bread cubes evenly in the prepared baking dish, then mix in the blueberries by hand.
- In a large bowl, whisk together eggs, cinnamon, white and brown sugar, vanilla and sea salt.
- Then, whisk in milk and heavy cream.
- Pour mixture over bread pieces in the prepared baking dish. Let it sit for a minute or two, then gently press the bread into the wet mixture until it’s all submerged.
- Cover tightly with plastic wrap and store in the refrigerator for several hours or overnight.
Make the Crumb Topping
- Add butter, brown sugar, flour, cinnamon and sea salt to a medium bowl. Use a fork, pastry cutter or your hands and cut in the ingredients to combine until the mixture resembles coarse crumbs.
- Cover and store in the refrigerator overnight.
Assemble & Bake
- When you’re ready to bake, preheat the oven to 350 degrees F.
- Remove the French toast and crumb topping mixture from the refrigerator and evenly sprinkle streusel over the top.
- Bake for 45-50 minutes, or until the French toast is set and the top is lightly golden brown.
- Serve warm with butter and maple syrup.
Video
Notes
- Brioche bread. I love the buttery brioche in this recipe, but you can use your favorite bread, like French bread, cinnamon swirl bread, or sourdough.
- Whole Milk. 2% milk or half and half are good substitutes.
- Heavy cream. I really don’t recommend substitutions for this, my only recommendation is half and half.
- Light Brown sugar. dark brown sugar works well too, it just imparts a bolder molasses taste.
- Granulated sugar. organic cane sugar or white sugar both work well.
- Salted butter. unsalted butter is a good substitute.
- All-purpose flour. use unbleached, all-purpose flour for the best results.
- Blueberries. I suggest using fresh blueberries. However, you can use frozen. Just thaw them in a colander to drain off excess water before mixing them into the casserole.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
