Baked Blueberry French Toast Recipe
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This delicious Baked Blueberry French Toast recipe makes a mouthwatering casserole so full of flavor with juicy blueberries and a decadent crisp streusel topping! It comes together in minutes or is easy to make ahead for the perfect breakfast or brunch!
Baked Blueberry French Toast is made with wholesome, tasty ingredients and is easy to make ahead too! Juicy blueberries are nestled into this French toast casserole that’s topped with a decadent streusel.
How to Make Baked Blueberry French Toast
Ingredients
For this baked French toast recipe, you’ll need the following ingredients.
- Bread – cut into 1-inch cubes – I prefer to use sourdough, but you can use your favorite bread.
- Blueberries – you can use fresh or frozen blueberries that have been thawed.
- Milk – I prefer to use whole milk for the richness and creaminess it gives, but you can use your favorite milk.
- Eggs – I use large eggs that are at room temperature for easier mixing.
- Maple Syrup or Honey – adds a bit of sweetness to the French toast.
- Vanilla extract – This adds delicious flavor to the casserole. I use my homemade vanilla extract, but you can use another pure vanilla extract if you wish.
- Ground Cinnamon – adds flavor to the recipe. You can omit it if preferred.
- Salt – enhances the flavors in the recipe.
For the Streusel Topping:
- Flour – Use all-purpose flour
- Brown Sugar – You can use either light or dark brown sugar based on preference.
- Ground Cinnamon – Enhances the flavor of the streusel. You can omit it if preferred.
- Butter – Dice the butter so that it combines more easily.
- Confectioner’s Sugar – (Optional) Can be used to dust the top of the final dish before serving.
Step-by-Step Instructions
Arrange cubed bread. Begin by cutting the bread into 1-inch cubes. I love to use sourdough in this recipe, but you can use any bread that you have on hand – such as leftover biscuits, sandwich bread, challah bread, or any bread you like. Then, arrange half of the bread in the prepared baking dish.
Add blueberries. Place half of the blueberries onto the bread cubes and then repeat the layering with the remainder of the bread cubes and blueberries.
Top with Batter and Streusel. Whisk together the batter ingredients and pour over the bread and blueberries. Next, mix the streusel ingredients until well combined and then crumble over the top of the ingredients in the dish.
Bake and serve. Pop into the oven and bake until set and golden brown, about 40 minutes. Remove from the oven, dust with confectioner’s sugar if you use it, and serve with maple syrup.
Storage Tips
To store. Allow to cool and cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
To make ahead. Assemble the recipe without baking. Cover the baking dish with plastic wrap and store in the refrigerator overnight. Remove from the refrigerator while the oven preheats, and then bake according to the directions. It may require a few more minutes of baking time.
To freeze. Assemble the French toast casserole without baking. Cover the dish well with freezer-safe plastic wrap and then cover well with foil. Freeze for up to 3 months. When ready to bake, allow the casserole to thaw in the refrigerator overnight and then bake as directed.
More Favorite Breakfast and Brunch Recipes
Here’s my Baked Blueberry French Toast recipe. I hope you love it as much as we do!
Baked Blueberry French Toast Recipe
Ingredients
- 1 loaf sourdough bread, cut into 1-inch cubes
- 1 1/2 cups fresh blueberries
- 1 1/2 cups milk
- 3 large eggs
- 3 tablespoons honey , or maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- pinch kosher salt
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, diced
- confectioner’s sugar, for dusting, optional
Instructions
- Preheat oven to 350º F. Spray 9×13 baking dish with non-stick cooking spray or butter the pan. Arrange half of the bread cubes in the baking dish topped with half of the blueberries. Repeat with the remainder of the bread cubes and blueberries and set aside.
- Whisk together the milk, eggs, honey, vanilla, cinnamon and salt in a medium mixing bowl and pour over the bread and blueberries.
- Mix together the flour, brown sugar, cinnamon and butter until well combined. Crumble on top of the bread and blueberries and bake until set and golden brown, about 40 minutes.
- Remove from the oven and dust with confectioner’s sugar, if using. Serve warm with maple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi,
I have 2 questions …
Can dried blueberries be used instead of fresh? That’s all I have on hand at the moment.
My eggs are all double-yolked. Should I still use 3?
Thanks!
Bambi, you can use dried cranberries in this recipe. You may want to rehydrate the berries by soaking, covered for about 10 minutes. Then drain. Use 3 of your double-yoked eggs. Hope you enjoy!
Delicious, quick and easy! I accidentally added 2 tsp cinnamon to the bread and therefore added another tsp to the struessel topping. I’d make the same mistake again (but maybe because my cinnamon is a couple years old now). Thanks for sharing!
Thanks, Jana. I might try the extra cinnamon next time I make this recipe. I’m so glad you loved it.
I like your recipes for all the detail you give them. But I would like to make this for a diabetic friend and I don’t see the nutrition information.
Shari, the nutrition information has been added to this recipe. Hope your friend enjoys.
Thank you for the great recipe! This is delicious and easy to make. My kids love it. We made it with cubed apple struesel bread.
Thanks, Ann. I’m so glad your children loved it.
Love this!!! I made it recently and am passing it on to my friends and family.
Next time I might add chopped pecans to topping, but loved it without!!
Thanks for sharing.
Thanks, Rosalind, so happy you enjoyed it.