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Overnight Blueberry French Toast Casserole

Overnight blueberry French toast casserole with custardy bread pieces studded with plump blueberries and a golden cinnamon streusel topping. Make-ahead brunch baking method: soak the bread overnight, bake until set, then serve with warm blueberry maple syrup.
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Prep Time 15 minutes
Cook Time 45 minutes
Overnight chilling 8 hours
Total Time 9 hours
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 1 loaf French bread
  • 4 cup whole milk
  • 6 eggs
  • 0.25 cup honey
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 2 cup fresh blueberries
Cinnamon streusel topping
  • 0.5 cup brown sugar
  • 0.25 cup flour
  • 0.25 cup oats
  • 0.25 cup cold butter cubed
  • 1 tsp cinnamon
Blueberry maple syrup
  • 1 cup maple syrup
  • 0.5 cup blueberries use blueberries

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Assemble the casserole
  1. Grease a 9x13 baking dish, then spread the French bread cubes evenly in the dish.
  2. Whisk together whole milk, eggs, honey, vanilla extract, cinnamon, and nutmeg until smooth, then pour evenly over the bread.
  3. Scatter fresh blueberries over the top in an even layer.
  4. Cover the dish and refrigerate overnight, or at least 8 hours, until the bread is fully soaked and looks custardy.
Make the streusel and bake
  1. Preheat the oven to 350°F, placing the rack in the center for even browning.
  2. For the streusel topping, mix brown sugar, flour, oats, and cinnamon, then cut in cold butter until the mixture resembles coarse crumbs.
  3. Sprinkle the streusel over the casserole, covering the surface as evenly as possible.
  4. Bake for 40-45 minutes at 350°F until the center is set and the top is golden-brown with visible blueberry pockets.
Warm the syrup and serve
  1. Warm maple syrup in a small saucepan until hot, then stir in blueberries until they begin to soften and release color.
  2. Serve the casserole warm with the blueberry maple syrup spooned over the custardy bread pieces.

Notes

For the most custard-like texture, refrigerate at least 8 hours so the bread absorbs the egg mixture; if the dish looks dry in the morning, press the bread lightly with a spatula so milk can soak in. Store covered in the refrigerator up to 3 days (reheat individual portions in the microwave). Freeze baked portions up to 2 months; thaw overnight in the fridge and reheat until hot. To make it dairy-light, use lactose-free whole milk in the same amount.