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.
Recipe tips
- 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 😉
Serving suggestions
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
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Streusel Topped Blueberry French Toast Casserole
Recipe details
Ingredients
- 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
To Serve
- confectioner's sugar
- extra blueberries
- maple syrup
Instructions
- 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.
Notes
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.
Michelle A. Marteinsson says
I added a little extra to the recipe. In the egg/milk/vanilla mixture I added cinnamon and nutmeg. Also after each laying of bread I sprinkled cinnamon sugar on the top. I did not use the streusel. I just had my family use syrup. It came out very good. We will definitely have it again. Most likely over the holiday season. Thank you for this recipe.
Rebecca Hofstetter says
I needed to use up some stale bread, which is how I stumbled upon this recipe! This tasted amazing! I used fresh blueberries from the farmer’s market and added a little bit of cinnamon to the streusel. It was so easy to whip together at night and then pop in the oven in the morning. Delicious with some extra maple syrup drizzled on top and a hot cup of coffee. I’m definitely going to make this the next time I host brunch. Thank you for sharing!
Rosa Briceno says
Perfect recipe during this time. Trying eliminate wasted food. I made a few adjustments to the process and it worked out just fine. I mixed all the ingredients in a bowl and then scooped it into a muffin pan. Finished off by then scooping the strudel onto each cupful. Turned out perfect. Thank you for the recipe! Stay safe!
Nora Rusev says
I’m so glad, Rosa! Stay safe, too!
Cynthia says
Perfection in a pan! Made it without the confectioners sugar on top and it was more than sweet enough. Light, a little texture (NOT custardy at all), almost like a breakfast bread pudding. Will definitely make again. And again. And again…
Jess says
Can almond milk be used? Also, could frozen blueberries be used instead of fresh?
Nora Rusev says
Jess, yes to both! Do not defrost the blueberries before adding them, or the casserole will turn out entirely purple 😉 just sprinkle the frozen berries between layers of bread, that will work perfectly.
Trisha says
I have a “dumb” question so please forgive me. What do you mean by “day old” bread? Thanks so much!!
Nora says
Hi Trisha, no dumb question at all 🙂 it’s just bread that’s a little stale!
Keith @ How's it Lookin? says
Looks so good. Such a good idea and combination, thanks for the idea
Thalia @ butter and brioche says
Eep wish I had some of this right now! SO beautiful (and delicious) X
Denise @ Sweet Peas & Saffron says
This is just gorgeous! We pretty much never eat French toast, probably because the cooking part can be tedious. Love that you can bake this all up as a casserole!
Sarah @Whole and Heavenly Oven says
This for REAL needs to be my breakfast today and every single other day! Your photos are SO gorgeous per the usual, Nora! Love that streusel!!
Gayle @ Pumpkin 'N Spice says
This is such a gorgeous casserole, Nora! I’m actually very picky when it comes to french toast, but I’ve found that I like casseroles and bakes a lot better than just an actual piece of french toast. This blueberry version looks incredible, especially with that streusel!
Ashley@BlondeGirlCravings says
You had me at streusel. Pinned!
Medha says
This looks delicious! Brunch food is the best food 🙂
marcie says
Where was this when I wanted a special breakfast today? Oh, this looks amazing, Nora, and your photos are so pretty! This looks scrumptious!
Rachel @ Bakerita says
For whatever reason, I always forget about french toast. How dare I?! This casserole version looks ridiiiculously delicious, especially with that streusel topping. A little slice of brunch-y heaven 😀