How To Make Blueberry French Toast Casserole Recipe
Sweet goodness in one pan. Create this French toast casserole with sweet egg custard, blueberries, and crunchy bread chunks then top it with Streusel.
Serves:
Ingredients
- 1loaffrench bread,or sourdough bread or challah
- 1cupblueberries,fresh or frozen
- 8large eggs
- 2¼cupswhole milk
- ½tspground cinnamon
- ¾cuplight brown sugar,packed
- 1tbsppure vanilla extract
For the Streusel Topping:
- ⅓cuplight brown sugar,packed
- ⅓cupall-purpose flour,spoon & leveled
- ½tspground cinnamon
- 6tbspunsalted butter,cold and cubed
Optional toppings
- extra blueberries
- fresh fruit
- maple syrup
- confectioners’ sugar
Instructions
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Grease a 9×13-inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1-inch in size.
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Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
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Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread.
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Cover the pan tightly with plastic wrap and stick it in the refrigerator for 3 hours or overnight.
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Preheat oven to 350 degrees F (177 degrees C). Remove pan from the refrigerator.
Prepare the topping:
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Whisk the brown sugar, flour, and cinnamon together in a medium bowl.
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Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
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Bake for 45 to 55 minutes or until golden brown on top Serve immediately.
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Cover leftovers tightly and store them in the refrigerator for 2 to 3 days.
Nutrition
- Calories: 274.15kcal
- Fat: 11.10g
- Saturated Fat: 5.68g
- Trans Fat: 0.25g
- Monounsaturated Fat: 3.18g
- Polyunsaturated Fat: 1.19g
- Carbohydrates: 34.69g
- Fiber: 1.05g
- Sugar: 19.33g
- Protein: 8.85g
- Cholesterol: 143.84mg
- Sodium: 222.30mg
- Calcium: 99.50mg
- Potassium: 170.54mg
- Iron: 1.88mg
- Vitamin A: 123.34µg
- Vitamin C: 1.20mg
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