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Blueberry French Toast Casserole - Cozy, Make-Ahead Breakfast

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Bread: 1 loaf (about 14–16 ounces) of day-old brioche, challah, or French bread, cut into 1-inch cubes
  • Blueberries: 2 cups fresh or frozen (no need to thaw)
  • Eggs:
  • Milk: 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup heavy cream for richer custard)
  • Sugar: 1/3 cup granulated sugar
  • Brown sugar: 1/4 cup light brown sugar, packed
  • Vanilla extract: 2 teaspoons
  • Cinnamon: 1 1/2 teaspoons
  • Salt: 1/2 teaspoon
  • Butter: 3 tablespoons, melted (plus a little for greasing)
  • Lemon zest: Optional, 1 teaspoon for brightness
  • Topping (optional but great): 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons cold butter, cubed
  • To serve: Maple syrup, powdered sugar, or a spoonful of yogurt

Method
 

  1. Prep the pan: Grease a 9x13-inch baking dish with butter. If your bread is very fresh, spread cubes on a tray and let them dry out for 30–60 minutes.
  2. Layer the casserole: Add half the bread cubes to the dish. Sprinkle with half the blueberries. Add the remaining bread and scatter the rest of the blueberries on top.
  3. Make the custard: In a large bowl, whisk eggs, milk, granulated sugar, brown sugar, vanilla, cinnamon, salt, lemon zest (if using), and the melted butter until smooth.
  4. Pour and soak: Slowly pour the custard evenly over the bread. Gently press the top with the back of a spoon to help the bread absorb the liquid.
  5. Optional crumble topping: In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork or fingers until crumbly. Cover and refrigerate.
  6. Chill: Cover the casserole with plastic wrap or foil and refrigerate at least 1 hour, preferably overnight (8–12 hours) for best texture.
  7. Preheat and top: When ready to bake, preheat oven to 350°F (175°C). If using the crumble, sprinkle it evenly over the chilled casserole.
  8. Bake: Bake uncovered for 45–55 minutes. The center should be set and the top golden. If browning too quickly, tent loosely with foil for the last 10–15 minutes.
  9. Rest and serve: Let it rest for 10 minutes before slicing. Serve warm with maple syrup or a dusting of powdered sugar.