Fluffy on the inside with a cinnamon streusel topping and juicy berries throughout, this blueberry French toast casserole is a delicious, crowd-pleasing breakfast. It’s easy to assemble the night before and bake in the morning. 
Warm, cozy, and low-effort breakfasts are my favorite, and this blueberry French toast casserole checks all those boxes. The interior is tender and fluffy, the streusel adds a satisfying crunch, and bursts of blueberries brighten each bite. It’s simple to put together the evening before: let the bread soak overnight, then top with streusel and bake in the morning.
The finished dish sits somewhere between classic French toast and a blueberry coffee cake, thanks to the cinnamon streusel. If you enjoy bread pudding or extra-fluffy French toast, this recipe will likely become a go-to for weekend brunches or holiday mornings.
2 Baking Options
You can either assemble this casserole the night before and bake it the next morning, or prepare and bake it the same day. Either approach works well; the overnight option gives the bread more time to soak up the custard for an extra-plush texture.
Basic steps:
- Slice the bread into roughly 1-inch squares (or tear into pieces).
- Whisk together eggs, sugar, milk, cinnamon and vanilla for the custard.
- Combine the bread and blueberries in a greased 3-quart casserole dish.
- Pour the custard over the bread and stir gently so the pieces soak evenly.
After that you have two choices:
1. Make-Ahead/Overnight Blueberry French Toast Casserole
Cover the casserole and refrigerate overnight so the bread can absorb the custard. Make the streusel and store it separately in an airtight container in the fridge. In the morning, preheat the oven, sprinkle the streusel over the top, and bake as directed.
Important: don’t add the streusel before refrigerating. The custard’s moisture will make it soggy instead of crunchy.
2. Bake Immediately
If you plan to bake right away, sprinkle the streusel over the soaked bread and bake immediately. Both methods yield a delicious casserole, but I prefer the make-ahead version for the richer, more custardy center.
French Toast Tip: Always Use Stale Bread
Stale or day-old bread is ideal for French toast and casseroles because it soaks up the egg mixture without turning mushy, producing a tender, pillowy center. If your bread is fresh, dry it in the oven at 250°F for 10–15 minutes until it feels slightly dry but not rock hard.
Choose a thick-cut white bread such as brioche, challah, Texas toast, or any soft white loaf. The amount of custard you need depends on how dry the bread is—very stale bread will soak up more, so you may not use the entire mixture.
With a fluffy center, crunchy cinnamon streusel, and sweet pockets of blueberry, this streusel-topped French toast casserole is hard to resist. If you enjoy blueberry breakfasts, consider trying other recipes that feature the fruit.
Blueberry French Toast Casserole
Equipment
-
3-quart casserole dish (such as a 9×13 inch pan)
Ingredients
French Toast
- 1 large loaf stale white bread*, 15–18 oz
- 1 cup blueberries, fresh or frozen
- 8 large eggs
- 2 cups milk (2% preferred)
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (light or dark)
- 2 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
Instructions
French Toast
- Lightly grease a 3-quart casserole dish (about 9×13 inches).
- Slice the bread into roughly 1-inch (2.5 cm) squares.
- Add the bread and blueberries to the prepared dish and gently toss.
- In a large bowl, whisk the eggs until blended.
- Whisk in the milk, sugar, vanilla, and cinnamon.
- Pour about half the egg mixture over the bread and stir gently to coat.
- Pour the remaining custard over the bread, a little at a time, until the bread is soaked. You may not need all the mixture depending on the bread’s dryness.
Streusel Topping
- In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon.
- Stir in the melted butter until the mixture resembles wet sand.
Overnight Baking Instructions
- Cover the assembled casserole and refrigerate overnight.
- Store the streusel separately in an airtight container in the fridge.
- When ready to bake, remove both casserole and streusel from the fridge and preheat oven to 350°F.
- Sprinkle the streusel evenly over the top.
- Bake 50–60 minutes. If the top browns too quickly (after ~30 minutes), tent with foil and continue baking. Longer baking reduces the gooey center.
Baking Immediately
- Preheat the oven to 350°F.
- Sprinkle the streusel over the assembled casserole.
- Bake 50–60 minutes, tenting with foil if the top browns too soon.
Notes
- Use thick-cut white bread such as challah, brioche, or Texas toast for best texture.
- Bread should be stale or dried so it soaks up the custard without becoming soggy. If needed, dry fresh bread at 250°F for 10–15 minutes.
- Frozen berries can be used but may bleed color into the casserole.
- Store leftovers covered in the fridge for up to 2 days; reheat in the microwave before serving.
- Nutrition info assumes the casserole is divided into 10 servings and includes streusel but excludes optional toppings like syrup or whipped cream. Values are estimates.
Nutrition
Carbohydrates: 40 g,
Protein: 10 g,
Fat: 13 g,
Saturated Fat: 6 g,
Cholesterol: 170 mg,
Sodium: 229 mg,
Potassium: 187 mg,
Fiber: 1 g,
Sugar: 21 g,
Vitamin A: 492 IU,
Vitamin C: 1 mg,
Calcium: 166 mg,
Iron: 2 mg
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