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Blueberry French toast casserole is the best brunch recipe! It’s topped with a crunchy streusel topping and homemade blueberry syrup.
Here’s a brunch recipe that pulls out all the stops: blueberry French toast casserole! This one is a total stunner that will impress anyone. Sprinkle custardy cinnamon-spiced bread with a glittering streusel topping and fresh berries, then bake it up.
Top it with a homemade blueberry syrup that infuses the dish with tangy berry flavor! This one is ideal for entertaining house guests or a special brunch on holidays. My 6-year-old kept asking for more of this one (naturally!).
Ingredients in Blueberry French Toast Casserole
This blueberry version of my French Toast Casserole stars berries in two ways: fresh berries in the casserole and some cooked into a tangy Blueberry Syrup. The syrup is what makes the magic here; it infuses the entire dish with intense blueberry flavor. Here’s what you’ll need for blueberry French toast casserole:
- Blueberries
- Sourdough or French bread
- Eggs
- Milk
- Cream
- Brown sugar
- Turbinado or demerara sugar
- Vanilla
- Cinnamon and nutmeg
- Oats
- Pecans
- Flour
- Butter
Notes on the Blueberry Syrup
A few notes on the syrup for this blueberry French toast casserole:
- Don’t be tempted to skip it; it’s required! The syrup is what carries the flavor here. The fresh blueberries are a nice secondary flavor, but don’t carry as much concentrated berry flavor as the syrup.
- Make a half recipe if you prefer. The blueberry syrup recipe makes 1 ½ cups total. The casserole requires 1 cup of fresh berries, so if you prefer to use only 2 cups total, you can halve the syrup.
- Simmer the syrup while the casserole bakes, or make it in advance. It takes just 15 minutes to whip up!
Best Bread to Use
You can use a few different types of bread for blueberry French toast casserole. Here’s a breakdown of what I prefer and why I like it!
- Sourdough bread: This is my top pick for French Toast, both regular and in casserole form! The bread’s sturdy texture makes it chewy rather than mushy, and its flavor adds intriguing tangy and savory notes. The hard crust adds a nice variation to the texture.
- French bread: French bread also works here; the hard crust also helps to add an interesting texture, like with sourdough.
What bread to avoid? Don’t use purchased white or whole-wheat bread here. The texture comes out much too soft since the bread essentially dissolves into the custard. Whole wheat bread in particular doesn’t work well with the flavor profile. I also prefer this casserole with a textured sourdough vs a brioche or challah bread, which are softer.
Make Ahead Info: Try It Overnight
This recipe also works as an overnight blueberry French toast casserole! Simply assemble the bread and custard base layer, placing the custard in the pan with the bread and allowing it to soak overnight. If you like, you can assemble the streusel topping and refrigerate it overnight as well. You can also make the blueberry syrup in advance.
In the morning, let the pan stand at room temperature for 30 minutes before baking. If you like, you could also assemble the streusel or syrup during this time. Top with the streusel and throw it in the oven!
Dietary Notes
This recipe is vegetarian.
Blueberry French Toast Casserole
Blueberry French toast casserole is the best brunch recipe! It’s topped with a crunchy streusel topping and homemade blueberry syrup.
- Prep Time: 15 minutes (30 minute rest time, or overnight)
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 loaf unsliced sourdough or French bread (about 1 pound), cut into cubes
- 1 cup blueberries
- 8 eggs
- 1 ¾ cups 2% milk
- ¾ cup heavy cream
- 6 tablespoons light brown sugar
- 1 tablespoon vanilla extract
- ½ tablespoon + 1 teaspoon cinnamon, divided
- ½ teaspoon nutmeg
- ¼ teaspoon kosher salt
- ¼ cup rolled oats
- ¼ cup crushed pecans
- ¼ cup turbinado or demerara sugar*
- 2 tablespoons all-purpose flour
- 6 tablespoons salted butter, cold and cut into small pieces
- 1 recipe Blueberry Syrup* (required!)
Instructions
- Preheat oven to 375°F.
- Grease a 9 x 13″ baking dish. Add half the torn bread to the dish, then ½ cup of the blueberries, then more bread.
- In a large bowl, whisk the eggs until fully incorporated and frothy. Whisk in the milk, cream, sugar, vanilla extract, ½ tablespoon cinnamon, nutmeg, and kosher salt. Pour the custard over the bread pieces and use your fingers to submerge the tops of the bread to ensure it is all coated. Top with the remaining ½ cup blueberries. Rest 30 minutes at room temperature (or refrigerate overnight and bring to room temperature for 30 minutes before baking).
- Meanwhile, in a medium bowl, add the rolled oats, pecans, turbinado sugar, flour, and 1 teaspoon cinnamon. Cut the butter into the other ingredients using a pastry cutter or fork until evenly combined and a crumbly streusel topping forms. Refrigerate until baking.
- Just before baking, sprinkle the streusel topping over the French toast. Bake 40 to 45 minutes until browned and set. Rest 10 minutes before serving.
- While the casserole bakes, make the Blueberry Syrup. Scoop out pieces and top with a drizzle of the berry syrup.
Notes
*The Blueberry Syrup really adds the blueberry flavor to this casserole. If desired, you can make ½ recipe of the syrup, which makes ¾ cup.
