Overnight Blueberry French Toast Casserole is a delicious, make-ahead breakfast bake that’s perfect for lazy weekends, holiday mornings, or feeding a hungry brunch crowd. It combines soft bread soaked in a sweet custard with juicy blueberries and a crumbly streusel topping. I love how I can prep everything the night before and just bake it in the morning—no fuss, no stress, all flavor.
Why You’ll Love This Recipe
I love this recipe because it’s cozy, easy, and always gets rave reviews. The blueberries burst into the custard-soaked bread, adding fresh sweetness to every bite. The crumb topping gives it that bakery-style finish, and the fact that I can make it ahead makes it ideal for special mornings when I want to relax and still serve something amazing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the casserole:
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Bread (French, brioche, or challah – cubed)
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Fresh or frozen blueberries
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Eggs
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Milk
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Heavy cream
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Vanilla extract
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Maple syrup or sugar
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Cinnamon
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Salt
For the streusel topping:
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All-purpose flour
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Brown sugar
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Cold butter (cut into small cubes)
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Cinnamon
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Optional: chopped nuts (like pecans or walnuts)
Directions
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I grease a 9×13-inch baking dish and layer in half of the cubed bread.
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I sprinkle half of the blueberries over the bread, then layer the remaining bread and top with the rest of the blueberries.
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In a mixing bowl, I whisk together eggs, milk, cream, vanilla, maple syrup (or sugar), cinnamon, and salt. I pour the custard evenly over the bread.
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I cover the dish with foil and refrigerate it overnight to let the bread soak up all the flavors.
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In the morning, I preheat the oven to 350°F (175°C).
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While the oven heats, I make the streusel topping by combining flour, brown sugar, cinnamon, and cold butter with a pastry cutter or my fingers until crumbly. I sprinkle it over the casserole.
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I bake uncovered for 45–55 minutes until golden and set. If it browns too quickly, I tent it with foil partway through.
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I let it rest for 10 minutes before serving with extra maple syrup or a dusting of powdered sugar.
Servings and timing
This recipe serves 8–10 people. It takes about 20 minutes to prep the night before and 45–55 minutes to bake the next morning, making it a great time-saver for busy mornings.
Variations
Sometimes I swap the blueberries for raspberries, strawberries, or a mix of berries. I’ve also used cinnamon raisin bread for extra flavor or added cream cheese cubes for a cheesecake twist. For a nutty crunch, I mix chopped pecans or almonds into the streusel topping.
storage/reheating
I store leftovers in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven at 325°F (160°C) for 15–20 minutes. It also freezes well—just wrap tightly and thaw in the fridge before reheating.
FAQs
Can I use frozen blueberries?
Yes, I use them straight from the freezer—no need to thaw. They may tint the custard slightly, but it still tastes great.
What’s the best bread to use?
I love using slightly stale brioche or challah because they’re rich and absorb the custard beautifully. French bread or sourdough also works well.
Can I make this without the streusel?
Absolutely. It’s still delicious without it—just a little less sweet and crunchy on top.
Do I have to refrigerate it overnight?
For the best texture and flavor, yes. But if I’m short on time, I let it soak for at least 30 minutes before baking.
Can I make it dairy-free?
Yes, I use almond or oat milk and a dairy-free cream or yogurt substitute. It still comes out rich and tasty.
Conclusion
Overnight Blueberry French Toast Casserole is one of my favorite make-ahead breakfasts. It’s warm, sweet, and comforting, with juicy berries and a golden, crisp topping. Whether I’m hosting brunch or just treating myself, this easy recipe always makes the morning feel a little more special.
Print
Overnight Blueberry French Toast Casserole
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes (with overnight chill)
- Yield: 8–10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Overnight Blueberry French Toast Casserole is a cozy, make-ahead breakfast bake that features soft custard-soaked bread, juicy blueberries, and a golden streusel topping. Perfect for holiday mornings, weekend brunches, or feeding a crowd with minimal morning effort.
Ingredients
- For the casserole:
- 1 loaf French bread, brioche, or challah (cut into 1-inch cubes)
- 1 1/2 cups fresh or frozen blueberries
- 8 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup maple syrup or 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup cold butter, cut into small cubes
- 1/4 cup chopped nuts (optional)
Instructions
- Grease a 9×13-inch baking dish. Layer half of the cubed bread into the dish, sprinkle with half the blueberries, then repeat with remaining bread and blueberries.
- In a bowl, whisk eggs, milk, cream, maple syrup (or sugar), vanilla, cinnamon, and salt. Pour evenly over the bread mixture.
- Cover the dish with foil and refrigerate overnight (or at least 30 minutes).
- Preheat oven to 350°F (175°C). While heating, prepare the streusel: mix flour, brown sugar, cinnamon, and cold butter using a pastry cutter or fingers until crumbly. Stir in nuts, if using.
- Uncover the casserole and sprinkle streusel topping over it.
- Bake uncovered for 45–55 minutes, until puffed and golden. Tent with foil if browning too quickly.
- Let rest 10 minutes before serving. Optionally top with powdered sugar or maple syrup.
Notes
- Swap blueberries for other berries like raspberries or strawberries.
- Add cubes of cream cheese for a cheesecake twist.
- Use cinnamon raisin bread for added flavor.
- Let soak overnight for best results, but a minimum of 30 minutes works in a pinch.
- Freezes well—wrap tightly and thaw before reheating.
Nutrition
- Serving Size: 1 slice (1/10 of casserole)
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 160mg
