Blueberry French Toast Casserole – Best 9×13 Breakfast Bake
This Blueberry French Toast Casserole features layers of buttery bread, juicy blueberries, and warm vanilla custard, all baked with a golden crumb topping. Make ahead for effortless brunches!
- Prep Time: 20 minutes
- Chill Time: (8 hours or 1 hour minimum)
- Cook Time: 55 minutes
- Total Time: 9 hours
- Yield: 12 servings 1x
Ingredients
For the casserole:
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1 loaf brioche or challah (10–12 cups), cubed
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2 cups blueberries (fresh or frozen)
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6 large eggs
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1¾ cups whole milk
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1/2 cup heavy cream
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2/3 cup brown sugar
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1 tbsp vanilla extract
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1 tsp cinnamon
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Pinch of salt
For the topping:
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1/2 cup all-purpose flour
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1/2 cup brown sugar
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1 tsp cinnamon
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1/4 cup cold unsalted butter, cubed
Instructions
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Grease a 9×13-inch baking dish. Layer half of the bread and half of the blueberries. Repeat with remaining bread and berries.
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In a bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Pour over bread.
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Cover and refrigerate overnight or for at least 1 hour.
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Make topping: combine flour, sugar, cinnamon, and butter until crumbly. Chill.
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Preheat oven to 350°F. Sprinkle topping over casserole.
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Bake covered for 30 minutes, then uncovered for 20–25 minutes.
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Cool slightly and serve warm with syrup or powdered sugar.
Notes
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Use frozen blueberries straight from freezer.
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Add lemon zest for extra brightness.
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Store leftovers in fridge up to 4 days.