If you need an easy breakfast dish you can make ahead of time, this blueberry french toast casserole recipe is just perfect to feed a crowd! It’s easy to assemble, studded with juicy berries and decadent with cream cheese in the filling – all topped off with crisp streusel.
Please note: I updated this recipe on 05/30/2021 from the version I originally published in 2016. It makes a larger serving now and contains cream cheese. Feel free to cut the recipe in half (use 2 eggs and 1 cup milk) and skip the cream cheese if you preferred the old recipe.
How this recipe works
If there’s one thing I really love to eat, it’s French Toast. And while I enjoy recipes like Strawberry Stuffed French Toast or French Toast Churro Waffle Sticks, I really appreciate the simplicity of a good old French toast bake – especially when feeding a crowd!
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.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Bread: I highly recommend using stale bread. If you only have fresh, cube it, spread it on a baking sheet and bake at 275°F for 10-15 minutes, until starting to feel dry (do not let it brown, though). My favorite type of bread for this casserole is a white sourdough or a simple white bread (I do often use homemade bread by my husband, but storebought is perfectly fine!). Challah or brioche is also delicious, but in my testing of this recipe I noticed you need to reduce the milk by ¼ cup if using a very soft type of bread (brioche, Texas toast, challah…) compared to a more sturdy one like sourdough.
- Blueberries: I used fresh, if you’re using frozen, do not defrost. Please note that frozen berries will release more juices during thawing and during baking, so you may want to reduce the milk by ¼ cup.
- Maple syrup: Feel free to use pancake syrup in place of the maple syrup.
- Cream cheese: You can opt to leave out the cream cheese if you prefer. My original version of this recipe didn’t call for cream cheese – I kept getting emails asking me if adding it would work, so I decided to re-test the recipe with cream cheese added. What can I say… It’s delicious 😉
How to make a Blueberry French Toast Bake
assemble components first layer second layer add streusel after refrigerating
1. Assemble the components – cube the bread, whisk together the egg/milk/maple/seasoning mixture, cube the cream cheese and make the streusel (the streusel will be refrigerated until the casserole is ready to bake).
2. First layer. ⅔ of the bread, ½ of the berries, all of the cream cheese and ½ of the egg mixture.
3. Second layer. Remaining bread, berries and milk/egg mixture.
4. Chill. Cover the casserole dish with plastic wrap and chill it in the fridge overnight.
5. Finish and bake. Remove the casserole from the fridge, uncover and top with the chilled streusel. Bake at 375°F for 40-45 minutes, until browned on top and baked all the way through. Let sit on the counter for 10 minutes before serving.
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 halved and baked in an 8×8 or 7×11 inch casserole dish if you need to feed less people (use 2 eggs and 1 cup milk).
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 and let it sit in the fridge overnight.
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.
Serving suggestions
This recipe is wonderful with a side of berry fruit salad! We also enjoy a few pieces of air fryer bacon with it for an extra-special breakfast.
My kids always ask for lots of extra maple syrup on top of their portions. I myself enjoy a side of plain Greek Yogurt with some maple syrup stirred into it.
PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Streusel Topped Blueberry French Toast Casserole
Recipe details
Ingredients
For the streusel
- ⅓ cup white flour
- ⅓ cup white sugar
- 3 tablespoons cold butter cubed
For the casserole
- 5 large eggs
- 1 ½ cups milk
- ⅓ cup maple syrup
- ½ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 16 oz stale bread cut into 1-inch cubes
- ⅔ cup cream cheese cubed
- 2 cups blueberries
To serve
- extra blueberries and maple syrup
Instructions
- Make the streusel: Combine the flour, sugar and cinnamon for the streusel in a medium bowl. rub in the butter with your fingertips until coarse crumbs form. Refrigerate until ready to use.
- Make the egg mixture: Whisk the eggs, milk, maple syrup, cinnamon and vanilla together in a large measuring jug.
- Layer the casserole: Place half of the bread in a 9×13 inch casserole dish. Top with the cream cheese and half of the blueberries. Pour over ⅓ of the egg mixture. Top with the remaining bread and berries, then pour over the remaining egg mixture. Make sure to pour it evenly over all of the bread so no pieces are left dry.
- Chill the casserole: Cover the casserole with plastic wrap and refrigerate overnight, or at least 2 hours.
- Bake: Once ready to bake, preheat the oven to 350°F. Evenly top with the streusel, then bake the casserole for 40-50 minutes, or until set. Allow the bake to rest on the counter for 10 minutes before serving.
Notes
Ingredient notes
- Bread: I highly recommend using stale bread. If you only have fresh, cube it, spread it on a baking sheet and bake at 275°F for 10-15 minutes, until starting to feel dry (do not let it brown, though). My favorite type of bread for this casserole is a white sourdough or a simple white bread (I do often use homemade bread by my husband, but storebought is perfectly fine!). Challah or brioche is also delicious, but in my testing of this recipe I noticed you need to reduce the milk by ¼ cup if using a very soft type of bread (brioche, Texas toast, challah…) compared to a more sturdy one like sourdough.
- Blueberries: I used fresh, if you’re using frozen, do not defrost. Please note that frozen berries will release more juices during thawing and during baking, so you may want to reduce the milk by ¼ cup.
- Maple syrup: Feel free to use pancake syrup in place of the maple syrup.
- Cream cheese: You can opt to leave out the cream cheese if you prefer. My original version of this recipe didn’t call for cream cheese – I kept getting emails asking me if adding it would work, so I decided to re-test the recipe with cream cheese added. What can I say… It’s delicious 😉
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 halved and baked in an 8×8 or 7×11 inch casserole dish if you need to feed less people.
Nutrition
More recipe information
Recipe first published on 04/17/2016. Updated with a better recipe, new photos and better text on 05/30/2021.
Brittany G says
Made this last Christmas and making it again this Christmas. Everyone loved it
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 😀