Blueberry French Toast Casserole
In this blueberry french toast casserole recipe, bread is soaked in a vanilla-infused egg mixture, topped with a buttery streusel topping and loaded with fresh blueberries!
Servings: 16 Servings
Cost: $7
Ingredients
- 16 ounces brioche bread (one loaf, cut into ½” cubes)
- 8 large eggs
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 Tablespoon vanilla extract
- ¼ teaspoon sea salt
- 1 ½ cups whole milk
- 1 cup heavy cream
- 12 ounces blueberries (about 2 cups)
Streusel Topping:
- ½ cup butter (softened)
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
Instructions
Make the French Toast Mixture
- Lightly grease a 9x13 inch baking dish (preferably one with a lid), set aside.
- Spread bread cubes evenly in the prepared baking dish, then mix in the blueberries by hand.
- In a large bowl, whisk together eggs, cinnamon, white and brown sugar, vanilla and sea salt.
- Then, whisk in milk and heavy cream.
- Pour mixture over bread pieces in the prepared baking dish. Let it sit for a minute or two, then gently press the bread into the wet mixture until it’s all submerged.
- Cover tightly with plastic wrap and store in the refrigerator for several hours or overnight.
Make the Crumb Topping
- Add butter, brown sugar, flour, cinnamon and sea salt to a medium bowl. Use a fork, pastry cutter or your hands and cut in the ingredients to combine until the mixture resembles coarse crumbs.
- Cover and store in the refrigerator overnight.
Assemble & Bake
- When you’re ready to bake, preheat the oven to 350 degrees F.
- Remove the French toast and crumb topping mixture from the refrigerator and evenly sprinkle streusel over the top.
- Bake for 45-50 minutes, or until the French toast is set and the top is lightly golden brown.
- Serve warm with butter and maple syrup.
Video
Notes
Ingredient Substitution Notes
- Brioche bread. I love the buttery brioche in this recipe, but you can use your favorite bread, like French bread, cinnamon swirl bread, or sourdough.
- Whole Milk. 2% milk or half and half are good substitutes.
- Heavy cream. I really don't recommend substitutions for this, my only recommendation is half and half.
- Light Brown sugar. dark brown sugar works well too, it just imparts a bolder molasses taste.
- Granulated sugar. organic cane sugar or white sugar both work well.
- Salted butter. unsalted butter is a good substitute.
- All-purpose flour. use unbleached, all-purpose flour for the best results.
- Blueberries. I suggest using fresh blueberries. However, you can use frozen. Just thaw them in a colander to drain off excess water before mixing them into the casserole.
Nutrition
Serving: 0.5cup | Calories: 240kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 167mg | Potassium: 122mg | Fiber: 1g | Sugar: 20g | Vitamin A: 564IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg