This Blueberry French Toast Casserole starts with bread soaked in a creamy custard mixture. It’s layered with blueberries and a sweet cream cheese mixture and finally topped with a crunchy streusel topping and baked in the morning!

Serve it alongside a fresh fruit salad with a fresh cup of coffee!

Blueberry Baked French Toast Casserole

We love French Toast but this make-ahead casserole recipe is super easy and means almost no work in the morning. It’s our usual Christmas breakfast next to Hashbrown Breakfast Casserole (so we have a sweet and a savory option).

• Prep ahead! This french toast casserole is assembled the night before and baked in the morning.
• Swap out the fruit to change up the flavor.
• A great way to use up any kind of leftover bread
• Sweet and delicious with lots of flavor, every person in my family loves this.
• Great for holidays (like Easter breakfast or Christmas), for a lazy Sunday, or when you have guests over.
• Leftovers freeze and reheat well!

Ingredients

BREAD This easy French toast casserole is made with bread that is slightly stale or dried. Regular white bread works (or really, any leftover bread from French bread to dinner rolls) but we get the best results from a soft buttery bread such as brioche or Challah bread. Ensure the bread is slightly dry by leaving it overnight uncovered. It can also be dried in an oven at 350°F for about 7-8 minutes.

BERRIES We love blueberries but try raspberries, strawberries, or even leftover cranberries for a sweet-tart bite.

EGG MIXTURE Just like french toast, the bread needs a custard mixture. A combination of egg and milk soak into the bread overnight.

CREAM CHEESE The sweet cream cheese mixture adds tang and richness making it almost like cheesecake! It’s sweetened with a bit of sugar and some lemon zest (orange zest works too).

TOPPING While it’s optional, we love a buttery oat streusel topping. This is similar to a topping that would be sprinkled over fruit crisp.

How to Make Blueberry French Toast Casserole

1. Make the cream cheese mixture: Combine the cream cheese, sugar and lemon juice and mix until fluffy (per the recipe below).
2. Layer the Casserole: Layer the bread cubes in a casserole dish, add cream cheese and blueberries.
3. Top with Custard: Combine eggs & milk to create a custard and pour over the bread cubes.
4. Refrigerate overnight.
5. Bake: Top with the streusel topping and bake until golden!

Recipe Tips

• Bread should be dry. It can be cut and left on the counter overnight or baked for a few minutes.
• Non-dairy milk works well in this recipe.
• Remove the casserole from the fridge for about 45 minutes before baking (while the oven preheats) to help it bake more evenly.
• The topping is optional but adds great flavor. If you don’t want to add the topping sprinkle with a few slivered almonds for the last 15 minutes of baking.

Leftovers

This blueberry french toast casserole freezes perfectly with just a little preparation!

• To Freeze: Just assemble the first stage, cover it so it is airtight, label it, and pop it in the freezer. Keep the prepared streusel topping in a separate zippered bag in the freezer.
• To Bake: Thaw in the fridge overnight. Bake as directed in the recipe.

Casserole

• 12 slices bread cut into 1-inch cubes
• 8 ounces cream cheese softened
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 ½ cups blueberries divided, fresh or frozen
• 12 eggs
• 2 cups milk
• ⅓ cup maple syrup
• 1 teaspoon lemon zest

Topping

• ½ cup oats
• ¼ cup butter softened
• ¼ cup flour
• 3 tablespoons brown sugar
• 3 tablespoons white sugar
• 1 teaspoon cinnamon

Instructions

Leave your bread out for a few hours or place it on a tray at 350˚F for about 8 minutes to slightly dry it out.

In a medium bowl, combine cream cheese, sugar and lemon juice until fluffy.

Grease a 9×13 inch baking dish. Layer half of the bread cubes in the pan. Top with cream cheese mixture & half the blueberries. Top with remaining bread and blueberries.

In a bowl, stir together the eggs, milk, syrup, and lemon zest until well mixed. Pour over the bread cubes, cover with foil, and refrigerate overnight.

Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.

Mix topping ingredients together in a small bowl. Sprinkle over casserole just before baking.

Bake uncovered 45-55 minutes or until a knife inserted in the center comes out clean and is hot.

Recipe Notes

Store covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.