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Blueberry French Toast Casserole — Custardy Bake for Weekend Brunch Pinterest recipe pin

Blueberry French Toast Casserole with Streusel Topping

A custardy baked French toast studded with blueberries and a crisp streusel—made the night before or same-day for an easy, crowd-ready brunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound day-old brioche or challah cut into 1-inch cubes (about 8 cups)
  • 2 cups fresh blueberries or 2 cups frozen blueberries kept mostly frozen
  • 8 large eggs
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
Streusel
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 3 tablespoons cold unsalted butter cut into small pieces
  • Pinch of salt
  • Optional: 1/3 cup chopped pecans or walnuts optional

Equipment

  • 1 9×13-inch baking dish
  • 1 Large mixing bowl
  • 1 Whisk and rubber spatula
  • 1 Measuring cups and spoons
  • 1 Small bowl for streusel

Method
 

Prepare the bread and berries
  1. Cut the day-old brioche or challah into 1-inch cubes and place in a large bowl; scatter the blueberries over the bread and gently toss to distribute between cubes.
  2. If using frozen blueberries, toss them with 1 teaspoon of flour to reduce bleeding before folding in gently.
Make the custard
  1. In a medium bowl whisk together the eggs, whole milk, heavy cream, granulated sugar, maple syrup, vanilla, cinnamon, salt, and cornstarch until smooth.
Assemble and soak
  1. Lightly butter a 9×13-inch baking dish and transfer the bread-and-blueberry mixture into it; pour the custard evenly over the top and press down gently so the liquid reaches lower cubes.
  2. For overnight assembly, cover tightly and refrigerate 6–12 hours; for same-day, let sit 20–30 minutes at room temperature until the top looks saturated but not swimming.
Streusel and bake
  1. Mix streusel by rubbing flour, brown sugar, cold butter, and a pinch of salt together until crumbly; scatter evenly over the soaked casserole.
  2. Preheat oven to 350°F and bake uncovered on the middle rack for 35–40 minutes until edges are puffed and the center registers 165°F.
  3. Switch to broil and broil 1–2 minutes while watching closely to brown the top, or tent with foil and continue baking at 325°F if the top browns too fast.

Notes

Use day-old brioche or challah for best structure; add 1 tablespoon cornstarch to the custard to prevent weeping as it cools. If using frozen blueberries, toss with 1 teaspoon flour to prevent color bleed. Leftovers keep in the refrigerator for up to 3 days and reheat in a 350°F oven for 10–12 minutes.