Baked Blueberry French Toast Recipe
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!
Servings: 12
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 9x13 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
Make Ahead and 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 as the oven preheats, and then bake according to the directions. The baked French toast 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, then cover with a layer of foil. Freeze for up to 3 months. When ready to bake, allow to thaw in the refrigerator overnight and then bake as directed.
Nutrition
Calories: 272kcal | Carbohydrates: 37g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 319mg | Potassium: 141mg | Fiber: 2g | Sugar: 14g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg
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