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Blueberry French Toast Casserole

Blueberry French toast casserole is an overnight French toast bake with a golden, puffed center and blueberry-and-cream-cheese pockets. The top stays crunchy thanks to a brown sugar cinnamon streusel, then finishes with a powdered sugar dusting and optional maple syrup.
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Prep Time 15 minutes
Cook Time 45 minutes
soaking (overnight) 8 hours
Total Time 9 hours
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 1 loaf (16 oz) French bread cubed
  • 4 oz cream cheese cubed
  • 2 cup blueberries fresh or frozen
  • 8 large eggs
  • 2 cup whole milk
  • 0.333 cup maple syrup
  • 1 tsp vanilla extract
Streusel
  • 0.333 cup flour
  • 0.333 cup brown sugar
  • 0.5 tsp cinnamon
  • 4 tbsp butter cold, cubed
  • 0.25 cup powdered sugar for dusting
Serving
  • 1 tbsp maple syrup optional, for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish
  • 1 mixing bowl

Method
 

Assemble the casserole
  1. Grease a 9x13 dish and spread half the French bread cubes on the bottom.
  2. Scatter half the cream cheese cubes and 1 cup blueberries over the bread, then add the remaining bread cubes.
  3. Whisk eggs, whole milk, maple syrup, and vanilla extract together, then pour evenly over the bread and press down gently.
  4. Scatter the remaining blueberries on top, cover, and refrigerate overnight (soaking).
Make the streusel
  1. Rub flour, brown sugar, cinnamon, and cold butter together until crumbly, then refrigerate.
Bake and serve
  1. Top the soaked casserole with the chilled streusel.
  2. Bake at 350°F for 40–45 minutes, until puffed and golden.
  3. Dust with powdered sugar and serve with maple syrup if desired.

Notes

For best texture, make sure the bread is evenly submerged in the egg-milk mixture and press gently so it soaks without turning gummy. Refrigerate covered up to 2 days before baking; freeze baked portions up to 1 month (thaw overnight in the fridge, reheat at 325°F until warm). For a lighter option, use low-fat milk and reduced-fat cream cheese while keeping the streusel and bake time the same.