I’m sharing my Blueberry French Toast Casserole that combines lemon custard with a hidden cream cheese swirl for a twist you won’t see coming.

Jump to Recipe

I fell for this Blueberry French Toast Casserole the first time I tasted it, but this baked version still somehow surprised me. I used day old brioche or challah and let plump blueberries steal the show, tiny pockets of bright sweetness in every bite.

It’s the kind of breakfast that makes people ask for the recipe before they’ve even finished, and yeah sometimes I call it my Make Ahead Blueberry French Toast cheat because mornings are chaos. There’s a burst of flavor that catches you off guard, not too sweet, just fun enough to make you wanna eat it again.

Ingredients

Print Recipe (No Advertisments)

Rich, soft bread soaks up custard, adds buttery flavor and tender texture.
Eggs bind custard add protein and a silky fluffy interior when baked.
Adds richness, fat and calcium, makes custard creamy yet not to heavy.
Sweet and tart bursts packed with fiber and vitamins, lovely summer tang.
Deep caramel sweetness gives warmth and moistness plus that cozy flavor.
Oats add chew and fiber pecans add crunch and healthy fats and flavor.
Cold butter for topping makes crunchy golden streusel rich mouthfeel when baked.
Warm spice that lifts sweetness offers aroma and subtle woodsy notes.

Ingredient Quantities

1 loaf day old brioche or challah, cubed about 8 cups

8 large eggs

2 cups whole milk

1 cup heavy cream or half and half

1/3 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon fine salt

2 cups fresh or frozen blueberries

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 cup rolled oats or 1/3 cup chopped pecans

6 tablespoons cold unsalted butter

2 tablespoons unsalted butter, melted for greasing

Pure maple syrup for serving, optional

Powdered sugar for dusting, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and grease a 9×13 baking dish with the 2 tablespoons melted butter; cube about 8 cups day old brioche or challah (if your loaf is fresh, spread the cubes on a sheet and dry them in the oven for 8-12 minutes so they soak better).

2. In a large bowl whisk 8 large eggs, 2 cups whole milk, 1 cup heavy cream or half and half, 1/3 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon fine salt until smooth and a little frothy.

3. Put the cubed bread into the greased dish, scatter 2 cups fresh or frozen blueberries through the cubes (if using frozen do not thaw), then pour the custard evenly over the bread, pressing down gently so most pieces get submerged.

4. Let the casserole sit for at least 20 to 30 minutes at room temp to absorb, or cover and refrigerate overnight for best results; if chilled, bring to room temp 20 minutes before baking.

5. Make the streusel topping: combine 1/2 cup packed light brown sugar, 1/2 cup all purpose flour, and 1/2 cup rolled oats or 1/3 cup chopped pecans in a bowl, then cut in 6 tablespoons cold unsalted butter with your fingers or a pastry cutter until the mixture forms coarse crumbs about pea sized.

6. Sprinkle the streusel evenly over the soaked bread, try to cover most exposed bits so you end up with crunchy topping not just a few crumbs.

7. Bake uncovered at 350°F (175°C) for about 40 to 50 minutes until the top is golden and the center is set but still slightly jiggly; if the top browns too fast tent loosely with foil after 25 minutes.

8. When it’s done let the casserole rest 10 to 15 minutes so the custard firms up and the juices settle, this makes it much easier to cut and serve.

9. Serve warm with pure maple syrup and a dusting of powdered sugar if you want, it’s okay if some berries burst they just add flavor.

Equipment Needed

1. 9×13 baking dish, greased
2. Large mixing bowl for the custard
3. Whisk (hand or balloon)
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Chef knife and cutting board to cube the bread
7. Baking sheet to dry the bread cubes if loaf is fresh
8. Small bowl and pastry cutter or fork for the streusel
9. Oven mitts and kitchen timer
10. Cooling rack and fine sieve for powdered sugar

FAQ

Q: Can I use frozen blueberries? A: Yes, toss them with a tablespoon of flour or sugar first so they don't bleed and sink, no need to thaw. They'll release some juice but the casserole will still bake up nicely.

Q: Do I have to use brioche or challah can I use other breads? A: Day old brioche or challah is best for rich texture, but French bread, sourdough or croissants work too. If the bread is fresh toast the cubes 8-10 minutes at 350 F so they don't go soggy.

Q: Can I assemble this the night before? A: Totally. Pour the custard over the bread, cover and refrigerate up to 24 hours. For best texture let it sit 30 minutes at room temp before baking so it soaks evenly.

Q: How do I know when it's done and how long to bake? A: Bake at 350 F about 40-50 minutes until edges are golden and the center is set; a knife in the middle should come out mostly clean or center should register 165 F. If top browns too fast tent with foil.

Q: Can I make it dairy free or egg free? A: Dairy swaps work fine like almond or oat milk and vegan butter for the topping, but eggs are harder to replace if you want that custardy texture. Flax or chickpea flour mixes can work but expect a different, denser result.

Q: How do I store and reheat leftovers? A: Keep leftovers in the fridge 3 to 4 days, freeze up to 1 month in portions. Reheat in a 325 F oven 15-20 minutes covered, or pop single slices in the microwave 1-2 minutes, then add a quick blast in a toaster oven for crisp top.

Start The Morning Right With A Blueberry French Toast Casserole Recipe Substitutions and Variations

Bread (1 loaf day-old brioche or challah): use thick-cut sourdough or country loaf, cubed stale baguette, or torn croissants for an extra rich, flaky result, they’ll soak up the custard real nice
Milk + cream (2 cups whole milk, 1 cup heavy cream or half and half): replace both with 3 cups half and half, or use 3 cups full-fat canned coconut milk for dairy-free, or 3 cups unsweetened oat or soy milk plus an extra egg yolk for more body
Blueberries (2 cups fresh or frozen): swap for raspberries, sliced strawberries, diced peaches, or a mixed berry blend, frozen works fine just thaw and drain a bit
Topping (1/2 cup packed light brown sugar, 1/2 cup all purpose flour, 1/2 cup rolled oats or 1/3 cup chopped pecans, 6 tbsp cold butter): use coconut sugar or packed maple syrup instead of brown sugar (syrup will make it stickier), swap all purpose flour for almond or oat flour to go gluten-free, replace oats with extra chopped nuts or granola, and use cold coconut oil or ghee in place of butter

Pro Tips

– Don’t use super fresh brioche unless you dry the cubes first, fresh bread soaks too fast and you end up with a gummy middle. Spread them out and dry in the oven a few minutes or leave them out overnight, you’ll get way better texture.

– If you use frozen blueberries toss them with a tablespoon of flour or cornstarch so they dont bleed and sink; that keeps the custard from turning purple and gives you nice berry bursts instead of a soggy mess.

– Make the custard a little warm not cold, it pours and soaks into the bread better. After you pour press the cubes down so everything gets submerged, and if you can refrigerate it overnight the center will be creamier.

– Keep the streusel butter super cold and dont overwork the mix, you want coarse pea sized crumbs. For big crunchy clumps press some of the streusel into a few spots before baking, and if the top browns too fast just tent with foil and let it rest 10 to 15 minutes before slicing.

Start The Morning Right With A Blueberry French Toast Casserole Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Blueberry French Toast Casserole that combines lemon custard with a hidden cream cheese swirl for a twist you won’t see coming.

Servings

servings

Calories

726

kcal

Equipment: 1. 9×13 baking dish, greased
2. Large mixing bowl for the custard
3. Whisk (hand or balloon)
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Chef knife and cutting board to cube the bread
7. Baking sheet to dry the bread cubes if loaf is fresh
8. Small bowl and pastry cutter or fork for the streusel
9. Oven mitts and kitchen timer
10. Cooling rack and fine sieve for powdered sugar

Ingredients

1 loaf day old brioche or challah, cubed about 8 cups
8 large eggs
2 cups whole milk
1 cup heavy cream or half and half
1/3 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 cups fresh or frozen blueberries
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 cup rolled oats or 1/3 cup chopped pecans
6 tablespoons cold unsalted butter
2 tablespoons unsalted butter, melted for greasing
Pure maple syrup for serving, optional
Powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C) and grease a 9×13 baking dish with the 2 tablespoons melted butter; cube about 8 cups day old brioche or challah (if your loaf is fresh, spread the cubes on a sheet and dry them in the oven for 8-12 minutes so they soak better).
In a large bowl whisk 8 large eggs, 2 cups whole milk, 1 cup heavy cream or half and half, 1/3 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon fine salt until smooth and a little frothy.
Put the cubed bread into the greased dish, scatter 2 cups fresh or frozen blueberries through the cubes (if using frozen do not thaw), then pour the custard evenly over the bread, pressing down gently so most pieces get submerged.
Let the casserole sit for at least 20 to 30 minutes at room temp to absorb, or cover and refrigerate overnight for best results; if chilled, bring to room temp 20 minutes before baking.
Make the streusel topping: combine 1/2 cup packed light brown sugar, 1/2 cup all purpose flour, and 1/2 cup rolled oats or 1/3 cup chopped pecans in a bowl, then cut in 6 tablespoons cold unsalted butter with your fingers or a pastry cutter until the mixture forms coarse crumbs about pea sized.
Sprinkle the streusel evenly over the soaked bread, try to cover most exposed bits so you end up with crunchy topping not just a few crumbs.
Bake uncovered at 350°F (175°C) for about 40 to 50 minutes until the top is golden and the center is set but still slightly jiggly; if the top browns too fast tent loosely with foil after 25 minutes.
When it’s done let the casserole rest 10 to 15 minutes so the custard firms up and the juices settle, this makes it much easier to cut and serve.
Serve warm with pure maple syrup and a dusting of powdered sugar if you want, it's okay if some berries burst they just add flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.