Description

If you love traditional French toast but want something even more indulgent and easier to make for a crowd, this Blueberry French Toast Casserole is the perfect choice. With layers of tender bread cubes, a creamy lemon-kissed cream cheese filling, and bursts of blueberries throughout, this dish delivers a delicious blend of sweetness and texture. The streusel topping adds a delightful crunch that takes this casserole to the next level. Best of all, it can be prepared the night before, making it ideal for busy mornings or entertaining.

Ingredients

Casserole:

12 slices brioche bread or white bread, cut into 1-inch cubes
8 ounces cream cheese, softened
¼ cup granulated sugar
1 tablespoon fresh lemon juice
1 ½ cups blueberries, divided (fresh or frozen)
12 eggs
2 cups milk
⅓ cup maple syrup
1 teaspoon lemon zest

Topping:

½ cup oats
¼ cup butter, softened
¼ cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons granulated sugar
1 teaspoon cinnamon

Instructions

Prepare the bread: Leave your bread cubes out for a few hours or toast them on a baking tray at 350°F for about 8 minutes to dry slightly.
Make the cream cheese mixture: In a medium bowl, mix softened cream cheese, granulated sugar, and lemon juice until smooth and fluffy.
Assemble the casserole: Grease a 9×13-inch baking dish. Add half of the bread cubes to the dish, then spread the cream cheese mixture on top. Sprinkle with half of the blueberries. Add the remaining bread and blueberries on top.
Prepare the custard: In a large bowl, whisk together eggs, milk, maple syrup, and lemon zest until well combined. Pour the mixture evenly over the bread layers. Cover with foil and refrigerate overnight to let the bread soak up the custard.
Before baking: Remove the casserole from the refrigerator 45 to 60 minutes before baking to bring it to room temperature. Preheat the oven to 350°F.
Make the topping: In a small bowl, combine oats, softened butter, flour, brown sugar, granulated sugar, and cinnamon. Mix until crumbly and sprinkle evenly over the casserole.
Bake: Place the uncovered casserole in the oven and bake for 45 to 55 minutes, or until a knife inserted in the center comes out clean and the center is hot.
Serve warm: Allow to cool for a few minutes before serving. Add extra maple syrup or a dusting of powdered sugar if desired.

Notes

Serve this Blueberry French Toast Casserole warm, topped with maple syrup, powdered sugar, or a dollop of whipped cream for a sweet finishing touch. For an elegant touch, drizzle with homemade blueberry syrup or a light lemon glaze. Pair it with breakfast meats like bacon or sausage, or serve alongside scrambled eggs and fresh fruit for a balanced brunch. Store leftovers covered in the refrigerator for up to 3 days. To reheat, place portions in the microwave for 30–45 seconds or cover the entire dish with foil and warm in the oven at 325°F until heated through. This casserole also freezes well—store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.