Description
This Overnight Blueberry French Toast Casserole is a delightful and easy-to-make breakfast or brunch dish featuring layers of challah bread and fresh blueberries soaked in a rich custard, topped with a buttery streusel. Prepared the night before and baked in the morning, it delivers a perfect balance of sweetness and texture, making it an ideal make-ahead treat for busy mornings or special occasions.
Ingredients
Scale
Main Ingredients
- 1 loaf challah bread (about 12 ounces), cut into 1-inch cubes
- 2 cups fresh or frozen blueberries
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold unsalted butter, cut into small pieces
To Serve
- Maple syrup (optional)
Instructions
- Prepare the Baking Dish and Layer Bread: Grease a 9×13-inch baking dish. Layer half of the cubed challah bread evenly in the dish and sprinkle half of the blueberries over the bread. Add the remaining bread cubes on top, followed by the remaining blueberries.
- Make the Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined and smooth.
- Combine Bread and Custard: Pour the custard mixture evenly over the layered bread and blueberries, pressing gently to help the bread soak up the liquid.
- Refrigerate Overnight: Cover the dish tightly with plastic wrap and refrigerate overnight or for at least 6 hours to allow flavors to meld and the bread to absorb the custard.
- Preheat Oven and Prepare Streusel: About 30 minutes before baking, preheat your oven to 350°F (175°C). In a small bowl, combine the brown sugar and flour. Cut in the cold butter with a fork or pastry cutter until the mixture has coarse crumbs.
- Add Streusel and Bake: Remove the casserole from the fridge and uncover. Sprinkle the streusel topping evenly over the casserole. Bake uncovered for 45 to 50 minutes until the top is golden brown and the custard is set in the center.
- Cool and Serve: Let the casserole cool for 5 to 10 minutes before serving. Drizzle with maple syrup if desired for added sweetness.
Notes
- For a nutty crunch, add 1/2 cup chopped pecans or walnuts to the streusel topping.
- You can swap blueberries for raspberries or blackberries for a different berry flavor.
- Using day-old challah or brioche bread is ideal for better texture, but fresh bread will work if cubed and slightly dried out.
- To make it dairy-free, substitute milk and cream with almond or oat milk, and use a vegan butter alternative for the streusel.
