Blueberry French Toast Casserole
Delicious Blueberry French Toast Casserole perfect for breakfast or brunch.
Equipment
- 9x13 inch pan
- Mixing Bowl
- Whisk
Ingredients
Main Ingredients
- 1 loaf French bread sourdough bread, brioche, or challah
- 1 cup blueberries fresh or frozen
- 8 large eggs
- 2.25 cups whole milk
- 0.5 teaspoon ground cinnamon
- ¾ cup brown sugar packed light
- 1 tablespoon pure vanilla extract
Streusel Topping
- ⅓ cup brown sugar packed light or dark
- ⅓ cup all-purpose flour spooned & leveled
- 0.5 teaspoon ground cinnamon
- 6 tablespoons unsalted butter cold and cubed
Instructions
Preparation
- 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.
- 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. 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 the topping in advance and refrigerate. Can be frozen for up to 2 months before baking. Thaw overnight in the refrigerator then bake. Baked casserole can be frozen for up to 3 months.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 180mgSodium: 380mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 8mg
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