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A close-up of a golden-baked Blueberry French Toast Casserole in a white dish, topped with fresh berries and powdered sugar.

Make-Ahead Blueberry French Toast Casserole

This delightful make-ahead casserole features challah bread soaked in a cinnamon-vanilla custard, layered with sweet blueberries, and topped with a buttery streusel. Perfect for a stress-free brunch or holiday breakfast, it can be assembled the night before and baked fresh in the morning.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the French Toast Casserole
  • 1 loaf Challah bread (16 oz) day-old, cut into 1-inch cubes
  • 8 large Eggs
  • 2 cups Milk whole or 2%
  • 1/2 cup Granulated sugar
  • 2 tsp Vanilla extract
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 2 cups Blueberries fresh or frozen (do not thaw if frozen)
For the Streusel Topping
  • 1/2 cup All-purpose flour
  • 1/4 cup Packed light brown sugar
  • 1/4 cup Granulated sugar
  • 1/2 tsp Ground cinnamon
  • 1/4 cup Unsalted butter cold, cut into small cubes

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

  1. Lightly grease a 9x13 inch baking dish. Arrange the cubed challah bread evenly in the prepared dish.
  2. In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined and smooth.
  3. Pour the egg mixture evenly over the bread cubes in the baking dish, ensuring all bread is moistened. Gently press down on the bread with the back of a spoon to help it absorb the custard. Sprinkle the blueberries evenly over the bread.
  4. In a medium mixing bowl, combine the all-purpose flour, brown sugar, granulated sugar, and ground cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Sprinkle the streusel topping evenly over the blueberries and bread in the casserole dish. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 12-18 hours).
  6. When ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20-30 minutes while the oven preheats.
  7. Bake uncovered for 45-55 minutes, or until the top is golden brown, the streusel is crisp, and the center is set (a knife inserted into the center should come out clean).
  8. Let the casserole rest for 5-10 minutes before serving. Drizzle with maple syrup, if desired.

Notes

Bread Choice: Challah or brioche work best due to their sturdy texture and slight sweetness, which holds up well to soaking. Stale bread absorbs the custard better. Frozen Blueberries: If using frozen blueberries, do not thaw them first. Add them directly to the casserole to prevent them from bleeding too much color into the custard. Variations: Add a pinch of cardamom to the custard for an extra spice note. You can also substitute blueberries with other berries like raspberries or a mixed berry blend. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven.