Overnight Blueberry French Toast

This delightful breakfast casserole transforms ordinary ingredients into an extraordinary morning feast while you sleep. The combination of soft bread soaked in a cinnamon-vanilla custard, bursting with juicy blueberries, creates a breakfast experience that's both comforting and elegant.

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Course: Breakfast, Brunch

Cuisine: American

Keyword: French Toast, Overnight Breakfast, Blueberry Breakfast, Make-Ahead Breakfast, Breakfast Casserole

Prep Time: 20

Cook Time: 55

Chilling Time (Hours): 8

Total Time: 1 15

Servings: servings

Calories: 375kcal

Equipment

9x13 inch Baking Dish
Mixing bowls
Whisk
Pastry Cutter

Ingredients

French Toast Base

1 loaf (16 oz) day-old challah bread cut into 1-inch cubes (sourdough or brioche work beautifully too)
2 cups fresh blueberries or frozen, not thawed
8 large eggs
2 cups whole milk substitute almond milk for dairy-free option
1/2 cup heavy cream coconut cream works for dairy-free
3/4 cup granulated sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 lemon zest optional, but adds bright flavor

Streusel Topping

1/2 cup all-purpose flour
1/2 cup brown sugar packed
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cold butter cubed

For Serving

maple syrup
additional fresh blueberries
powdered sugar for dusting

Instructions

Generously grease a 9×13-inch baking dish with butter.
Spread half the bread cubes in the prepared baking dish. Scatter 1 cup of blueberries evenly over the bread. Top with remaining bread cubes and the other cup of blueberries, gently pressing down to create a relatively even surface.
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, salt, and lemon zest (if using) until well combined.
Pour the custard mixture evenly over the bread and blueberries, ensuring all pieces get saturated. Press down gently with a spatula to help the bread absorb the liquid. Cover with plastic wrap and refrigerate for at least 8 hours or overnight (up to 24 hours).
In a medium bowl, combine flour, brown sugar, cinnamon, and salt for the streusel. Using a pastry cutter or your fingers, work the cold butter into the mixture until it resembles coarse crumbs. Refrigerate the streusel until ready to bake.
When ready to bake, preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and let it sit at room temperature for about 30 minutes while your oven preheats.
Remove the plastic wrap and sprinkle the streusel topping evenly over the soaked bread mixture.
Bake in the preheated oven for 45-55 minutes until the center is set and the top is golden brown. If the top browns too quickly, cover with foil during the last 15 minutes of baking.
Allow the french toast to rest for 10 minutes before serving. Dust with powdered sugar, add fresh blueberries, and drizzle with warm maple syrup.

Notes

- For best results, use day-old bread that is slightly dried out to better absorb the custard mixture.
- You can assemble this up to 24 hours in advance, making it perfect for holiday mornings or brunch gatherings.
- If using frozen blueberries, do not thaw them before adding to prevent color bleeding.
- For a dairy-free version, substitute almond milk and coconut cream for the dairy ingredients.
- The casserole freezes well - portion and freeze for up to 2 months for quick individual breakfasts.

Nutrition

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