Blueberry French Toast Casserole Recipe
This Blueberry French Toast Casserole is a delightful breakfast treat combining soft brioche bread cubes soaked in a rich egg and milk custard, layered with a creamy lemon-infused cream cheese mixture and fresh blueberries. Topped with a crunchy cinnamon oat streusel, this make-ahead casserole is perfect for holidays or weekend brunches, baked to golden perfection for 50 minutes.
- Prep Time: 20 minutes (plus a few hours for drying bread and overnight refrigeration)
- Cook Time: 50 minutes
- Total Time: 1 hour 50 minutes (active time approx. 20 min plus chilling and baking)
- Yield: 6 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Main Casserole
- 12 slices of brioche bread, cut into 1-inch cubes (French bread can also be used)
- 8 ounces cream cheese, softened
- ¼ cup white sugar
- 1.5 tablespoons lemon juice
- 1.5 cups blueberries, frozen or fresh (divided)
- 12 large eggs
- 2 cups milk (any type)
- ⅓ cup maple syrup
- 2 teaspoons lemon zest
Topping
- ⅔ cup rolled oats
- ¼ cup flour
- ¼ cup white sugar
- ¼ cup brown sugar
- 4 tablespoons butter, softened
- 2 teaspoons cinnamon
- Pinch of salt
Instructions
- Prepare the Bread: Cut the brioche slices into 1-inch cubes and spread them out in a bowl or on a baking sheet to dry for a few hours. This helps the bread absorb the custard better without becoming soggy.
- Make the Cream Cheese Mixture: In a bowl, beat the softened cream cheese with ¼ cup white sugar and 1.5 tablespoons lemon juice until combined and fluffy, adding a bright, tangy layer to the casserole.
- Layer the Casserole (First Layer): Grease a 9×13 inch casserole dish, then place half of the bread cubes in an even layer at the bottom. Spread the cream cheese mixture evenly over the bread, then sprinkle half of the blueberries (¾ cup) on top.
- Layer the Casserole (Second Layer): Add the remaining bread cubes over the blueberry layer, and then scatter the remaining ¾ cup of blueberries evenly on top.
- Prepare and Add Egg Mixture: In a large bowl, beat together the 12 eggs, 2 cups milk, ⅓ cup maple syrup, and 2 teaspoons lemon zest until fully combined. Pour this custard mixture evenly over the layered casserole. Cover the dish with foil or a lid and refrigerate overnight or for at least 2 hours to allow the bread to soak up the custard.
- Make the Streusel Topping & Preheat Oven: Remove the casserole from the fridge 30 to 60 minutes before baking to come to room temperature. Preheat the oven to 350°F (175°C). In a medium bowl, mix together the rolled oats, flour, white sugar, brown sugar, softened butter, cinnamon, and a pinch of salt until crumbly. Sprinkle this topping evenly over the casserole just before baking.
- Bake the Casserole: Bake uncovered in the preheated oven for 50 minutes, or until a knife or toothpick inserted in the center comes out clean, and the top is golden and bubbly.
Notes
- For best texture, use brioche or a similarly rich bread; French bread can be substituted but may slightly alter the texture.
- Letting the bread cubes dry out helps prevent sogginess in the final dish.
- Chilling the casserole overnight allows the flavors to meld and the bread to soak completely.
- Use fresh or frozen blueberries as per availability; no need to thaw frozen ones before layering.
- The streusel topping adds a sweet crunch that balances the creamy layers inside.
- You can prepare this casserole a day ahead, making it ideal for special occasions or holiday breakfasts.
