Blueberry French Toast Casserole

Close up of french toast casserole on a plate.

Blueberry french toast casserole is golden and caramelized on the outside and soft and pillowy on the inside loaded with plump blueberries. Flavors of cinnamon, nutmeg, and brown sugar crumble in every bite.

Course Breakfast

Cuisine American

Keyword blueberry french toast, breakfast casserole, French Toast

Prep Time 10

Cook Time 55

Soak Time 3

Total Time 4 5

Servings

Calories 423kcal

Author Wendie Williams

Ingredients

1 loaf French bread 10 cups
1 ½ cups fresh or frozen blueberries
8 large eggs
2 ¼ cups whole milk
1 teaspoons cinnamon
½ teaspoon ground nutmeg
¾ cup packed brown sugar
1 tablespoon vanilla

For the topping

1/3 cup brown sugar
1/3 cup all purpose flour
1 teaspoon cinnamon
6 tablespoons cold butter cut into small pieces
1/2 cup chopped pecans

Instructions

Grease a 9x13 baking dish with non-stick cooking spray.
Cut the French bread into 1-inch size cubes, and place in the baking dish.
Top the bread with the blueberries.
In a medium bowl whisk the eggs, milk, cinnamon, nutmeg, brown sugar, and vanilla until combined.
Pour the egg mixture over cubed bread and blueberries and gently toss until coated.
Cover with plastic wrap and refrigerate for 3 hours or overnight.
Preheat oven to 350 degrees. Remove dish from refrigerator.

For the topping

In a small bowl add the brown sugar, flour, cinnamon, and cold butter. Using a pastry cutter or fork blend until crumbly.
Sprinkle evenly over the top of the casserole.
Bake for 50-55 minutes or until golden brown.
Sprinkle with powdered sugar.

Video

Notes

Can I use a different bread? Yes, brioche, challah, and croissants are also delicious to use.

Can I make this the night before? Yes Place a piece of plastic wrap over the top and place it in the refrigerator until ready to bake.

You can use frozen blueberries but they may bleed a little more into the casserole.

Leftover casserole should be stored in an airtight container for up to 3-4 days in the refrigerator. Or freeze for up to 3 months. Thaw before reheating in oven.

Nutrition