Baked Blueberry French Toast Casserole
This gooey blueberry French toast casserole is the perfect weekend or holiday breakfast. Make it the same day, or make it ahead the night before for an easy breakfast in the morning that is easy but impressive. Drizzle with warm maple syrup and dig in!
Equipment
- 9" x 11" Baking Dish
- Spray oil
- Sharp knife
- Cutting board
- Medium sized mixing bowl
- Whisk
Ingredients
Ingredients For The Casserole
- 6 large eggs
- 1 cup milk can use any milk, or cream for a richer french toast
- 1 teaspoon vanilla
- 1/8 teaspoon salt basically a pinch
- 16 ounces loaf chewy bread - like sourdough or French- this can be day old about a pound
- 2 cups blueberries
For The Streusel Topping
- 3 tablespoons butter softened
- ¼ cup flour
- ¼ cup brown sugar
- ¼ cup rolled oats
- ½ teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
Making The Casserole
- Preheat the oven to 350 degrees. Spray a 9 x 11 casserole dish with a spray oil.
- In a medium-sized bowl add cracked eggs and mix with a whisk until well mixed. Add milk, vanilla and a pinch of salt then wisk with the eggs until combined.6 large eggs, 1 cup milk, 1 teaspoon vanilla, 1/8 teaspoon salt
- Slice the bread into 1-inch cubes, you should have about 8-10 cups of bread when you are done slicing.16 ounces loaf chewy bread - like sourdough or French- this can be day old
- Add ½ of the bread to the bottom of the casserole dish. Add ½ of the blueberries spread out over the bread. Add the rest of the bread on top of the blueberries. Pour the custard over top of the bread evenly across the dish, pressing down on any pieces of bread that stick up above the custard and are dry. Add the rest of the blueberries to the top of the dish. Let the casserole sit at least 30 minutes, but can be stored in the fridge overnight and baked the next day.2 cups blueberries
Making The Strusel Topping
- In a medium-sized bowl add softened butter, flour, brown sugar, oats, cinnamon and salt. With a fork or pastry cutter, cut the butter into the dry ingredients by pushing the butter through the prongs of the fork over and over. Keep mixing until the mixture goes from dry and powdery looking to a mixture that looks like wet sand.3 tablespoons butter, ¼ cup flour, ¼ cup brown sugar, ¼ cup rolled oats, ½ teaspoon cinnamon, 1/8 teaspoon salt
- If making this French toast casserole the night before, store the casserole and the streusel topping both in the fridge in seperate containers until the morning. If baking right away, skip to the next step
- Sprinkle the streusel mixture over the French toast. (If the streusel was in the fridge, you may need to break it up with a spoon before sprinkling.) Bake for 23-25 minutes until gooey but no longer raw. You should see the mixture bubbling. Serve with a generous drizzle of maple syrup and enjoy!
Notes
Make the streusel topping the night before but store is separate from the casserole. Sprinkle the streusel topping on top of the casserole right before you bake it. Sprinkling the topping the night before can cause the oats in the topping to become soggy. You lose that delicious chewiness to the oats because they will absorb moisture from the casserole overnight.
Fresh blueberries are preferred, but you can use frozen. Frozen berries do tend to color the entire dish more and may have more moisture than frozen berries. You may need to cook the dish a little longer. I recommend adding frozen blueberries just to the top of the pan right before cooking and not layering them if you are leaving this casserole in the fridge overnight.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 32g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 345mg | Potassium: 142mg | Fiber: 2g | Sugar: 10g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg