Overnight Blueberry French Toast Casserole

Overnight Blueberry French Toast Casserole combines brioche or challah, blueberries, and a vanilla-cinnamon custard beneath a brown sugar streusel. Assemble it the evening before, refrigerate overnight, and bake it the following morning.

This recipe serves eight, making it a convenient centerpiece for a weekend breakfast, Christmas morning, or Mother’s Day brunch. Preparing the casserole ahead leaves you more time to set the table and enjoy breakfast with your guests.

For a savory dish to serve alongside it, try our Spinach and Feta Quiche.

Tips for Making Overnight Blueberry French Toast Casserole

Use slightly stale bread and cut it into evenly sized cubes. Gently press the bread into the custard so the upper pieces absorb some liquid too.

Distribute the blueberries throughout the dish rather than concentrating them in one area. If using frozen blueberries, add them without thawing.

Refrigerate the streusel separately and sprinkle it over the casserole just before baking. This keeps the topping from soaking in the custard overnight.

Check the center before removing the casserole from the oven. A browned topping does not necessarily mean the egg mixture underneath has finished cooking.

How to Check That Your French Toast Casserole Is Cooked

Use a food thermometer to check the center of the casserole. Egg dishes should reach an internal temperature of 160°F (71°C). If the topping browns before the center is ready, cover it loosely with foil and continue baking.

For more information, consult the FDA’s guidance on preparing and serving egg dishes safely.

Tiffany

Overnight Blueberry French Toast Casserole

This Overnight Blueberry French Toast Casserole combines buttery brioche, juicy blueberries, and a vanilla-cinnamon custard under a crisp brown sugar streusel. Assemble it the night before, refrigerate, and bake it in the morning for an easy holiday or weekend brunch.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Chilling Time 8 hours hrs

Total Time 9 hours hrs 10 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

French Toast Casserole

• 1 tablespoon unsalted butter for greasing
• 1 loaf brioche or challah bread about 14 ounces, cut into 1-inch cubes
• 2 cups fresh or frozen blueberries divided
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup pure maple syrup
• 1/4 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 teaspoon lemon zest

Brown Sugar Streusel

• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter cut into small cubes
• 1/2 cup chopped pecans optional

For Serving

• Powdered sugar optional
• Maple syrup optional
• Fresh blueberries optional

Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Aluminum foil

Method

 

1. Grease a 9×13-inch baking dish with the tablespoon of butter.
2. Arrange half of the bread cubes in the prepared baking dish. Sprinkle with 1 cup of blueberries, then add the remaining bread and blueberries.
3. In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, salt, and lemon zest.
4. Slowly pour the custard mixture over the bread. Gently press the bread down with a spatula so it absorbs the liquid.
5. Cover the baking dish tightly and refrigerate for at least 8 hours or overnight.
6. To prepare the streusel, combine the flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in the cold butter with a fork until coarse crumbs form. Stir in the pecans if using.
7. Cover the streusel and refrigerate it separately overnight.
8. The following morning, remove the casserole from the refrigerator and let it stand at room temperature for 20–30 minutes.
9. Preheat the oven to 350°F. Sprinkle the cold streusel evenly over the casserole.
10. Cover the baking dish loosely with aluminum foil. Bake for 30 minutes.
11. Remove the foil and continue baking for 20–25 minutes, until the top is golden and the center is set. A knife inserted near the center should come out without liquid custard.
12. Allow the casserole to rest for 10 minutes before serving.
13. Dust with powdered sugar and serve warm with maple syrup and fresh blueberries, if desired.

Notes

Slightly stale brioche or challah absorbs the custard better than very fresh bread and helps prevent a soggy casserole.

Fresh or frozen blueberries may be used. Do not thaw frozen blueberries before adding them.

The casserole should chill for at least 8 hours so the bread can absorb the custard evenly.

If the top browns too quickly, loosely cover the dish with aluminum foil during the final minutes of baking.

The casserole is ready when the center is set and no liquid custard is visible. Baking time may vary slightly depending on the depth and material of the baking dish.

Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the covered baking dish in a 325°F oven.

Storing and Reheating Blueberry French Toast Casserole

Refrigerate leftovers promptly in covered containers and use them within 3 days. Dividing the casserole into portions makes it easier to reheat only what you need.

Reheat leftovers to an internal temperature of 165°F (74°C). Add fresh serving toppings after reheating.

More Brunch Recipes to Try

Round out your brunch menu with our Smoked Salmon and Avocado Toast. Prepare a smaller serving alongside the casserole to offer guests both sweet and savory options.