A delicious overnight Blueberry French Toast oven baked casserole made with tender flakey brioche bread, loads of fresh ripe blueberries, a creamy egg mixture and finished off with a fantastic cinnamon crumb topping.
A few weeks ago the husband and I were down south in my favorite specialty market when I spotted a beautiful loaf of brioche bread! It was calling to me from across the bakery! (Yes! Bread calls to me. It even screams at me from time to time!)
I responded by skipping on over to that loaf of stunning homemade brioche. (There was actually no skipping! At my age with gravity…that is not ever going to happen in public!)
I knew instantly what I wanted to make … THIS scrumptious French Toast Casserole! I wanted to load it up with big plump fresh blueberries and it had to have a spectacular cinnamon crumb on top!
This Overnight Blueberry French Toast Casserole is super easy to make and is a fantastic Easter Brunch idea!
How To Make Blueberry French Toast Bake
I make this casserole using Brioche, however, you can use sour dough bread, or any other hearty artisan bread. I love the lightness of the Brioche in this dish. It makes this traditional dish seem decadent and sinful!
Slice your bread into 1 inch slices. Remove any darker crust by trimming edges with a bread knife.
Cut the bread into 1/2 inch cubes.
Place the cut cubes evenly into a greased 9 x 13 pan. Sprinkle the top of the bread cubes with 1 cup fresh blueberries. You can add a few extra if you like it really fruity! (Can you ever have too many blueberries? Naw!)
TIP: You can get creative with this dish! Not a blueberry fan? That’s okay! Substitute raspberries, or blackberries.
In a medium bowl add 3/4 cup granulated sugar.
Add 8 large eggs, 2 cups milk, 1/2 cup heavy cream and 1 Tablespoon vanilla extract. Pssst…you can even sneak in a little cinnamon. It’s not part of the recipe, but it does add a little extra kick of flavor.
TIP: You can add Almond Extract in place of the vanilla… or Amaretto.
Break out those arm muscles and mix until well incorporated.
Pour batter evenly over bread and blueberries.
Cover your pan with Saran Wrap and refrigerate overnight, or at least 6 hours.
TIP: Since Brioche bread is a lighter bread you can reduce the soak time to four hours, but you can also prepare it ahead of time and let it soak over night.
How To Make Cinnamon Crumb Topping
In a medium bowl combine 1/2 cup flour, 1/2 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon cinnamon, and 1/2 cup cold butter, cut into pieces.
Using a pastry blender “cut” the butter into the dry ingredients until mixture is crumbly. You may have to add 1-2 Tablespoons of flour to get just the right crumb.
Place the crumb mixture into a gallon Ziploc bag. Refrigerate the crumb topping overnight as well. It’s one of the things I love about this casserole! Prep the next morning is nothing more than sprinkling the crumb on top of the French toast! Breakfast is ready in no time.
Preheat oven to 350°.
Take the pan of Blueberry French Toast Bake, and the crumb mixture, out of the refrigerator when ready to bake. Sprinkle the crumb topping evenly over the top of the casserole.
Bake in preheated oven, for 45 minute to 1 hour, depending on how soft you like it. If you like it extra crispy on the top, which I highly recommend, then baking it for the full hour will result in a wonderfully crunchy topping.
Remove from oven and allow to “rest” for 5-10 minutes. The center will settle down and the Blueberry French Toast Casserole will firm up just a bit making it easier to cut.
Isn’t it beautiful! All that stunning mouth-watering golden crumb topping and all those juicy berries all wrapped up in that scrumptious brioche! Listen for the Choirs of angels singing! The house smells heavenly so angels are singing for sure!
This casserole will cut into 12 perfect servings. You can serve it as is…without syrup. But…
I like to serve this Breakfast casserole with a Mixed Berry Syrup! You can serve it with warm maple syrup…but honestly, since we are already finding our thrill on “Blueberry Hill”…we may as well finish it off with a berry syrup.
I love how it settles into all the nooks and crannies of this French Toast Bake.
I like to serve this French Toast Bake with a platter of fresh fruit and a side of scrambled eggs! It is such a wonderfully easy dish that makes hosting a holiday brunch a breeze!
If you enjoyed this Breakfast Recipe, you might also enjoy these favorites!
- Easy Fresh Peach Fritters
- Buttermilk Donut Bars
- Homemade Blueberry Buttermilk
- Cranberry Orange Breakfast Cake
- Carrot Cake Cinnamon Rolls
Thanks so much for stopping by and visiting today! I hope you’ll enjoy this recipe as much as we do! Have a great week and stop back by soon!
- 1 loaf Brioche Bread
- 8 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, cold, cut into pieces
- Slice loaf into 1 inch thick slices. Cut into 1/2 inch cubes and place evenly in a greased 9 x 13 pan. Sprinkle blueberries on top of cubed bread.
- In a bowl, combine eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread and blueberries.
- Cover your pan with Saran Wrap and refrigerate overnight or up to six hours.
- Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
- Cut in butter with this mixture, using a pastry blender, until crumbly and place in a ziploc bag and refrigerate overnight as well.
- Take pan and ziploc out when ready to bake. Sprinkle crumb topping mixture evenly over the bread.
- Bake at 350° for 45 minutes to 1 hour depending on how soft you like it.
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Mercer Culinary Millennia Bread Knife, 10-Inch Wavy Edge Wide, Black
Ouddy 3 Pack Stainless Steel Whisks 8"+10"+12", Wire Whisk Set Wisk Kitchen Tool Kitchen whisks for Cooking, Blending, Whisking, Beating, Stirring
Mountain Berry Kodiak Syrup, 100% Pure & All Natural, 32 Fl Oz.
PYREX 3QT Glass Baking Dish with Blue Cover 9" x 13" (Pyrex)
Serving Size:1 square
Amount Per Serving: Calories: 380Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 200mgSodium: 317mgCarbohydrates: 40gFiber: 1gSugar: 24gProtein: 9g