Blueberry French Toast Casserole is a perfect make-ahead dish for any holiday, family and friend gathering, or low-key lazy weekend brunch. Crusty bread PLUS blueberries get soaked in an egg custard, and then topped with a delicious buttery crumble. Leftovers are delish as well!
Course Breakfast
Cuisine American
Keyword blueberry french toast casserole, make ahead french toast
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 12servings
Calories 420kcal
Author Sue Ringsdorf
Ingredients
For the casserole:
14cupscrusty French bread or sourdough bread- cut into cubes
1 1/2cupfresh or frozen blueberries
10largeeggs
2cupshalf and half
1cup1% milk
1Tablespoonvanilla
2/3cupbrown sugar
2teaspoonscinnamon
1teaspoonnutmeg
For the topping:
1/2cupall-purpose flour
1/2cupbrown sugar
2teaspoonscinnamon
1/2teaspoonkosher salt
1/2cupunsalted butter- cubed
To serve:
powdered sugar dusting
pat of butter
warm maple or blueberry syrup
Instructions
For the casserole:
Grease a 9x13 casserole dish.
Cube the crusty bread, and place in casserole dish. Sprinkle the blueberries on top of the bread. Set aside.
In a large mixing bowl, whisk the eggs, half and half, milk, vanilla, brown sugar, cinnamon, and nutmeg. Pour evenly over the the bread and blueberries.
If making this casserole the day before, cover the casserole dish tightly with Saran Wrap. Place in refrigerate overnight.
For the topping:
In a medium bowl, mix together the flour, brown sugar, cinnamon and salt. Add the cubed butter and use a pastry cutter (or your fingers) to combine, pressing until the mixture is crumbled.
If making this casserole the day before, place mixture in a resealable plastic bag in your refrigerator overnight. (Continue with the following step in the morning.)
Pour topping mixture evenly over the casserole right before baking. Bake at 350 degrees for approximately 35-40 minutes.
Serve French toast casserole with a dusting of powdered sugar, a pat of butter, and some warm syrup. Enjoy!
Notes
To prepare this casserole ahead of time:
After the egg custard is poured over the bread and blueberries, cover tightly with Saran Wrap, and store in the refrigerator overnight, or for just a couple of hours.
The following day (or when ready to eat), prepare the topping and sprinkle over top the casserole, and bake.
Likewise, you could prepare the topping ahead of time, and store in the refrigerator as well.