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Overnight blueberry French toast casserole topped with warm blueberry sauce

Ultimate Overnight Blueberry French Toast Casserole

This ultimate overnight blueberry French toast casserole is perfect for a crowd, featuring cubed bread soaked in a sweet egg custard, topped with fresh blueberries, and a buttery streusel. Prepare it the night before for an easy and delicious breakfast or brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 loaf French bread, sourdough bread, brioche, or challah 12–14-ounce/340–400g
  • 1 cup blueberries fresh or frozen (140g)
  • 8 large eggs
  • 2 and ¼ cups whole milk 540ml
  • ½ teaspoon ground cinnamon
  • ¾ cup light brown sugar 150g
  • 1 Tablespoon pure vanilla extract 15ml
Topping
  • ⅓ cup light or dark brown sugar 69g
  • ⅓ cup all-purpose flour 41g, spooned & leveled
  • ½ teaspoon ground cinnamon
  • 6 Tablespoons unsalted butter 85g, cold and cubed

Equipment

  • 9x13-inch pan
  • Whisk
  • Medium bowl
  • pastry blender or two forks

Method
 

Main
  1. Grease a 9x13-inch pan, cube the bread, and layer it with blueberries in the pan.
  2. Whisk eggs, milk, cinnamon, brown sugar, and vanilla; pour over the bread in the pan. Cover and refrigerate for 3-24 hours.
  3. Preheat oven to 350°F (177°C) and remove the casserole from the refrigerator.
  4. For the topping, whisk brown sugar, flour, and cinnamon, then cut in cold butter. Sprinkle this mixture over the casserole.
  5. Bake for 45-55 minutes until golden brown; 45 minutes yields a softer result.
  6. Serve warm and store any leftovers in the refrigerator for up to 3 days.

Notes

For best results, refrigerate the casserole overnight. Baking for 45 minutes will result in a softer casserole. Store leftovers tightly covered in the refrigerator for 2-3 days. Optional toppings include extra blueberries, maple syrup, and/or confectioners’ sugar.