If you need an easy breakfast dish you can make ahead of time, this blueberry french toast casserole recipe is just perfect!
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.
This is the best homemade brunch idea for Christmas morning, Mother’s Day or anytime of the year!
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 ze blog! There’s the ever-popular Skinny Crunchy Stuffed French Toast. And the Skinny Crunchy PUMPKIN 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.
But you see – there’s one problem with that: For some reason my family likes variety in their diet. I mean, would they really complain about French Toast every day? Why yes, of course they would.
And because I love French Toast so much, I try to keep their feelings about it the same. So from time to time I will surprise them with a decadent weekend brunch dish, like I did with this Blueberry French Toast Casserole.
When I first heard about French Toast Casseroles I was very skeptical. I’m picky when it comes to French Toast, and a soggy pan full of scrambled eggs and dense bread? No, thank you!
This Blueberry French Toast Casserole right here though? No issues to report. The bottom part of the bread is nicely soaked and slightly caramelizes at the bottom, while the topmost pieces brown and give the whole thing a nice crunch.
Also, there’s blueberries and streusel. And when there’s blueberries and streusel you know you’ve just hit the brunch jackpot.
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 😉
Streusel Topped Blueberry French Toast Casserole Recipe
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- 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, 190g, about 6 thick slices; you can also use soft dinner rolls if you don't have brioche available
- 1 1/3 cups fresh blueberries 250g
For the Streusel
- 2 tablespoons cold butter
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- Confectioner's sugar extra blueberries and maple syrup (optional)
- In a measuring jug, whisk together the eggs, milk, maple syrup and vanilla extract.
- Place half of the bread in a 7x11 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 9x13 inch casserole dish if you need to feed more people.