1. Can I use low-fat or dairy-free milk instead of whole milk?

Yes! While whole milk gives the richest flavor and creamiest texture, you can substitute with 2% or a dairy-free alternative like almond milk , oat milk , or coconut milk . Just avoid non-fat milk, which lacks the creaminess needed for the custard.

2. What’s the best bread for Blueberry French Toast Casserole?

Brioche and challah are ideal because they’re sturdy and rich. French bread and sourdough also work well. Avoid soft sandwich bread, which can become too mushy.

3. Can I make this recipe gluten-free?

Absolutely. Use your favorite gluten-free bread (preferably one that’s crusty or slightly stale) and ensure all other ingredients, like vanilla extract and flour in the streusel, are labeled gluten-free.

4. Should I thaw frozen blueberries before using them?

No — keep them frozen. Thawed berries release more juice and can turn the casserole soggy or stain the custard.

5. How long can I keep leftovers in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 3 days . To reheat, microwave individual portions or warm in a 350°F oven until heated through.

6. Can I freeze Blueberry French Toast Casserole?

Yes! You can freeze it either before or after baking : Before baking : Assemble and freeze up to 2 months. Thaw in the fridge overnight, then bake as directed. After baking : Cool completely, slice, and freeze individual portions. Reheat as needed.

7. Why is my casserole soggy or too dry?

If it's soggy, it may need more bake time or the bread was too soft. If it’s too dry, try reducing the bake time by 5–10 minutes or using richer bread like challah.

8. Can I make this without the streusel topping?

Yes, the streusel is optional — but highly recommended. If you skip it, consider adding a drizzle of maple syrup or a dusting of powdered sugar when serving.

9. Can I prepare this without letting it sit overnight?

While overnight chilling is best, you can refrigerate the casserole for at least 3 hours . Just know the texture may be slightly less custardy.

10. What toppings go best with Blueberry French Toast Casserole?

Try powdered sugar, extra fresh blueberries, whipped cream, maple syrup, or even a lemon glaze for brightness.

Blueberry French Toast Casserole: 5-Star Delicious Brunch Bake

Description

This make-ahead Blueberry French Toast Casserole is the ultimate brunch centerpiece — rich, custardy, and loaded with juicy blueberries under a buttery streusel topping. Perfect for holidays, weekend breakfasts, and feeding a crowd.

Ingredients

1 loaf (12–14 oz) challah, brioche, or French bread, cubed
1 cup fresh or frozen blueberries
8 large eggs
2¼ cups whole milk
¾ cup packed light brown sugar
1 tbsp pure vanilla extract
½ tsp ground cinnamon

For the Streusel Topping:

⅓ cup brown sugar
⅓ cup all-purpose flour
½ tsp ground cinnamon
6 tbsp unsalted butter, cold and cubed

Optional toppings:

Maple syrup
Powdered sugar
Extra blueberries

Cook Mode Prevent your screen from going dark

Instructions

Grease a 9×13-inch baking dish with butter or nonstick spray. Add bread cubes and sprinkle blueberries on top.
In a large bowl, whisk eggs, milk, brown sugar, vanilla, and cinnamon until smooth. Pour evenly over the bread.
Gently press down to submerge bread. Cover and refrigerate for at least 3 hours or overnight.
Preheat oven to 350°F (177°C).
Prepare the streusel: mix brown sugar, flour, and cinnamon. Cut in butter until crumbly.
Sprinkle streusel over the soaked bread.
Bake for 45–55 minutes, until golden on top and custard is set.
Cool slightly. Serve warm with toppings of choice.

Notes

Use slightly stale bread or toast fresh bread cubes at 300°F for 10 minutes.

To freeze: Assemble and freeze before baking for up to 2 months. Thaw overnight in the fridge before baking.

Leftovers keep refrigerated for 2–3 days. Reheat in the oven or microwave.

Prep Time: 25 minutes (+ overnight chill time)
Cook Time: 50 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (1/12th of pan)
Calories: 310
Sugar: 17g
Sodium: 220mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 8g
Cholesterol: 125mg