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Blueberry French Toast Casserole

Blueberry French toast casserole with cream cheese and a golden streusel topping, baked until puffed and set. The overnight soak makes every cube tender, while blueberries burst through the custard for an easy brunch casserole.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 1 loaf (16 oz) French bread
  • 8 oz cream cheese
  • 2 cup blueberries
  • 8 eggs
  • 2 cup whole milk
  • 0.333 cup maple syrup
  • 1 tsp vanilla extract
Streusel topping
  • 0.333 cup flour
  • 0.333 cup brown sugar
  • 0.5 tsp cinnamon
  • 4 tbsp cold butter Use cold butter, cubed.
Serving
  • 1 powdered sugar Dust to serve.
  • 1 maple syrup Drizzle to serve.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Assemble the casserole
  1. Grease a 9x13 baking dish and spread half the French bread cubes on the bottom in an even layer.
  2. Scatter the cream cheese cubes and 1 cup blueberries over the bread, then add the remaining bread cubes on top.
  3. Whisk the eggs, whole milk, maple syrup, and vanilla extract until smooth, then pour evenly over the bread and press down gently to help it absorb.
  4. Scatter the remaining blueberries over the top, cover, and refrigerate overnight for soaking.
Make the streusel
  1. Rub together the flour, brown sugar, cinnamon, and cold butter (cubed) until crumbly, with no dry flour left.
  2. Refrigerate the streusel while the casserole chills overnight.
Bake and serve
  1. Remove the casserole from the refrigerator, uncover, and top with the chilled streusel.
  2. Bake at 350°F for 40–45 minutes until puffed and golden on top.
  3. Let the casserole sit briefly, then dust with powdered sugar and serve with maple syrup.

Notes

For clean slices, let the casserole sit 10 minutes after baking so the custard firms up. Cover and refrigerate leftovers up to 3 days; freeze baked portions up to 2 months. For a lighter option, use low-fat milk (or half-and-half for creaminess) while keeping the same soak and bake time.