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Overnight Blueberry French Toast Casserole

Overnight blueberry French toast casserole with custardy bread pieces studded with plump blueberries and a cinnamon streusel topping. Make-ahead brunch comfort baked until set and golden, served with warm blueberry maple syrup.
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Prep Time 15 minutes
Cook Time 45 minutes
overnight chilling 8 hours
Total Time 9 hours
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

French toast casserole
  • 1 French bread, cubed 1 loaf French bread, cubed
  • 4 cup whole milk
  • 6 eggs
  • 0.25 cup honey
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 2 cup fresh blueberries
Cinnamon streusel topping
  • 0.5 cup brown sugar
  • 0.25 cup flour
  • 0.25 cup oats
  • 0.25 cup cold butter, cubed
  • 1 tsp cinnamon
Blueberry maple syrup
  • 1 cup maple syrup
  • 0.5 cup blueberries

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Assemble and chill overnight
  1. Grease a 9x13 baking dish, then spread the bread cubes evenly in the dish so they form an even layer.
  2. Whisk together whole milk, eggs, honey, vanilla extract, cinnamon, and nutmeg until smooth, then pour evenly over the bread.
  3. Scatter fresh blueberries over the top in an even distribution, then press them lightly into the custard for better coverage.
  4. Cover the dish and refrigerate overnight (or at least 8 hours) until the bread fully absorbs the custard and looks swollen.
Make streusel and bake
  1. Preheat the oven to 350°F, then set the chilled casserole on a sheet pan for easier handling.
  2. For the streusel topping, mix brown sugar, flour, oats, and cinnamon, then cut in cold butter until the mixture resembles coarse crumbs.
  3. Sprinkle the streusel over the casserole so the entire surface is covered with a light, even crumble layer.
  4. Bake for 40-45 minutes at 350°F until the center is set and the top is golden-brown.
Warm syrup and serve
  1. Warm maple syrup, then stir in blueberries until glossy and heated through.
  2. Serve the casserole warm with blueberry maple syrup so each slice shows custardy layers and visible blueberries.

Notes

Pro tip: let the casserole sit refrigerated for the full overnight window so the bread turns uniformly custardy instead of dry at the edges. Store covered in the refrigerator up to 3 days; reheat slices in a 325°F oven until warm. Freezing is not recommended for best custard texture. For a dairy-light option, use lactose-free milk or a 1:1 lactose-free milk substitute in the custard.