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Blueberry French Toast Casserole

Blueberry French toast casserole with an overnight soak that turns French bread into a custardy, golden bake with cream cheese pockets and blueberry bursts. Finished with a crunchy cinnamon brown sugar streusel and a powdered sugar dusting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 16 oz French bread
  • 8 oz cream cheese Cubed for pockets throughout the casserole.
  • 2 cup blueberries Use fresh or frozen.
  • 8 eggs
  • 2 cup whole milk
  • 0.333 cup maple syrup
  • 1 tsp vanilla extract
Cinnamon streusel
  • 0.333 cup flour
  • 0.333 cup brown sugar
  • 0.5 tsp cinnamon
  • 4 tbsp cold butter Cubed and chilled.
Serving
  • 0.25 cup powdered sugar Dust over the baked casserole.
  • 2 tbsp maple syrup Drizzle to serve.

Equipment

  • 1 sheet pan

Method
 

Assemble the casserole
  1. Grease a 9x13 dish and spread half the bread cubes on the bottom.
  2. Scatter the cream cheese cubes and 1 cup blueberries over the bread, then add the remaining bread cubes.
  3. Whisk eggs, whole milk, maple syrup, and vanilla extract together, then pour evenly over the bread and press down gently.
  4. Scatter the remaining blueberries on top, cover, and refrigerate overnight.
Make streusel and bake
  1. Rub flour, brown sugar, cinnamon, and cold butter together until crumbly, then refrigerate.
  2. Top the casserole with streusel and bake at 350°F for 40–45 minutes until puffed and golden, then dust with powdered sugar.

Notes

For best texture, press down gently after pouring so the bread fully absorbs the custard, but don’t mash it. Cover tightly and refrigerate up to 2 days before baking; freeze baked portions for up to 2 months (thaw overnight in the fridge and rewarm at 325°F until hot). For a lighter option, use low-fat milk and reduced-fat cream cheese without changing the bake time.