Description
This Overnight Blueberry French Toast Casserole is a delightful make-ahead breakfast perfect for busy mornings or brunch gatherings. Featuring layers of day-old French bread soaked in a rich custard of eggs, milk, and cream, scattered with juicy blueberries, and topped with a buttery cinnamon streusel, this casserole bakes to a golden perfection. The overnight soaking allows the bread to absorb all the flavors, resulting in a creamy, tender interior with a crisp, sweet topping.
Ingredients
Scale
Main Ingredients
- 1 loaf day-old French bread, cut into 1-inch cubes
- 2 cups fresh or frozen blueberries
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold unsalted butter, cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the baking dish: Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Layer the bread and blueberries: Arrange half of the cubed bread evenly in the dish, then scatter half of the blueberries over the bread. Repeat with the remaining bread cubes and blueberries to form a layered base.
- Make the custard mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, salt, and melted butter until the mixture is smooth and fully combined.
- Soak the bread: Pour the custard evenly over the layered bread and blueberries, pressing gently to help the bread absorb the custard. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight or for at least 6 hours to allow flavors to meld and bread to soak thoroughly.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C).
- Prepare the topping: In a small bowl, combine the all-purpose flour, brown sugar, and ground cinnamon. Using a fork or pastry cutter, cut in the cold cubed butter until the mixture forms a crumbly texture resembling coarse crumbs.
- Add topping and bake: Sprinkle the crumbly topping evenly over the soaked casserole. Bake uncovered in the preheated oven for 45 to 55 minutes, or until the casserole is golden brown and set in the center.
- Rest and serve: Allow the casserole to rest for 10 minutes after baking to set up for easier slicing. Serve warm with optional powdered sugar or warm maple syrup for added sweetness.
Notes
- Using slightly stale bread helps prevent the casserole from becoming soggy by better soaking the custard.
- If using frozen blueberries, add them directly to the casserole without thawing to avoid excess moisture.
- For extra sweetness and flavor, dust with powdered sugar or drizzle warm maple syrup before serving.
- Prep Time: 15 minutes plus overnight chilling
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
