If you need an easy breakfast dish you can make ahead of time, this blueberry french toast casserole recipe is just perfect!
If there’s one thing I really love to eat, it’s French Toast.And yet I have hardly shared any recipes for it here on the blog! There’s the ever-popular Strawberry Stuffed French Toast. There’s also the French Toast Churro Waffle Sticks.
OK, maybe there’s not that few. But if things went according to me – I’d share one every day.
How this recipe works
Fluffy brioche (or white bread) is cut up and mixed with the fruit, then soaked in a simple batter overnight. The streusel topping is quick to add in the morning and turns wonderfully crunchy while the casserole is baked in the oven.
- The longer you allow the bread to soak, the softer your casserole will be end the end. On the other hand, less soaking time means a crispier top.
- You can make the streusel just before baking, but it’s better to make it ahead of time so the butter can chill again. That way the streusel bits stay crispy and don’t “run away” in the oven.
- This recipe can be doubled and baked in a 9×13 inch casserole dish if you need to feed more people.
French toast bake FAQs
If your bread can’t soak up all the egg mixture, your bake can turn out soggy. To counteract this, make sure to use day-old bread.
If you don’t have stale bread on hand, you can dry the cubed bread in the oven for around 10 minutes at 275°F.
You need to bake the casserole until it’s fully cooked in the middle, and there is no runny egg left visible. The bake will be puffy and golden brown on top when it’s done. I recommend checking the internal temperature with a food thermometer. It has to reach 165°F for casseroles, according to the government’s food safety chart. See the full chart here.
Actually, now that I know the secrets to a great French Toast Casserole I’m almost tempted to say that I like it even more than the regular stuff. Because you know what?
In all honesty, flipping French Toast kind of makes me break a sweat. And I always end up cranky and just generally unpleasant when we have some for breakfast. Between the mess and the long flipping hours – I much prefer to be able to just mix everything up in a casserole dish and bake it in the oven.
Now if only the dishes would do themselves afterwards 😉
This recipe is wonderful with a side of berry fruit salad! We also enjoy it with vanilla Greek Yogurt and just some sliced fruit on the side when I don’t have the time to make a full-on fruit salad!
More French toast
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Streusel Topped Blueberry French Toast Casserole
- 2 large eggs
- 1 cup milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 7 ounces day-old brioche bread cut into 1 inch cubes; about 6 thick slices (you can also use soft dinner rolls if you don't have brioche available)
- 1 1/3 cups fresh blueberries
For the streusel
- 2 tablespoons cold butter
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- confectioner's sugar
- extra blueberries
- maple syrup
- In a measuring jug, whisk together the eggs, milk, maple syrup and vanilla extract.
- Place half of the bread in a 7×11 inch (18cm x 23cm) casserole dish. Sprinkle half the blueberries on top. Repeat the layers, then pour the egg mixture on top. Cover and refrigerate for at least 30 minutes or up to overnight.
Make the Streusel
- In a small bowl, combine all ingredients for the streusel topping with your fingertips. Really work the butter into the sugar and flour until crumbs form that hold their shape. Cover and refrigerate until ready to use.
Bake the Casserole
- Preheat the oven to 350°F (170°C). Sprinkle the streusel over the casserole and bake it for 35-40 minutes or until puffed up and golden brown on top.
- Sprinkle with confectioner’s sugar and serve with extra blueberries and maple syrup if you like.
You can make the streusel just before baking, but it’s better to make it ahead of time so the butter can chill again. That way the streusel bits stay crispy and don’t “run away” in the oven.
This recipe can be doubled and baked in a 9×13 inch casserole dish if you need to feed more people.