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Blueberry French Toast Casserole

Blueberry French toast casserole is a make-ahead overnight bake with cream cheese pockets, oozing blueberries, and a crunchy brown sugar streusel top. Soak cubed French bread in a custard, refrigerate overnight, then bake until puffed and golden.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 1 loaf (16 oz) French bread
  • 8 oz cream cheese
  • 2 cup blueberries
  • 8 large eggs
  • 2 cup whole milk
  • 0.33 cup maple syrup
  • 1 tsp vanilla extract
Streusel topping
  • 0.33 cup flour
  • 0.33 cup brown sugar
  • 0.5 tsp cinnamon
  • 4 tbsp cold butter
  • 1 powdered sugar
  • 1 maple syrup

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the best texture, press the bread down gently so the custard reaches the corners, then keep it covered while chilling overnight. Store leftovers in the refrigerator up to 3 days; freeze baked portions up to 2 months. For a dairy-light option, use reduced-fat cream cheese and milk (not skim) to keep the custard creamy.