This Overnight Blueberry French Toast Casserole is a favourite dish for special holiday breakfasts. I think everyone loves french toast, and this french toast casserole is almost like a bread pudding. Except, that it isn't.
French toast baked into a casserole is almost pudding like, though. You still get the browned, slightly crisp topping, and the delicious spongy, eggy baked bread filling. Soaking sourdough bread in eggs, cream and sugar is super easy to do the night before, all in one casserole dish. Put it in the fridge, and then you just pop into the oven in the morning. Which is nice for everyone, including the cook. If that happens to be you, (and I'm thinking it is, since you're here, reading this recipe for a make ahead breakfast), you deserve a break on that special morning, too.
Right off the bat, I'll be clear. This recipe is unapologetic about being not: gluten free, dairy free; sugar free, vegan, low fat, or low calorie. This delicious french toast recipe is basically dessert for breakfast. It isn't a healthy, nutrient packed breakfast. My normal is all about making healthy, nutrient packed food choices. That's my everyday, and I'm sure it's probably yours too.
This make ahead breakfast casserole is bread soaked in eggs, cream and sugar. But, this baked french toast is a festive and yummy treat for a special occasion morning. It's a perfect Christmas or Easter morning treat.
I'm using local blueberries in this recipe, because thanks to this summer's bounty, that's what I have in my freezer. But you can change up the berries according to the season, use strawberries in the spring, raspberries or blackberries in mid summer, or tropical fruit, (try mango and/or pineapple, and sprinkle shredded coconut over top), in the winter.
And, here's another delicious make ahead recipe to try: Baked Breakfast Egg Cups
How to Make Overnight Blueberry French Toast Casserole
An easy, make ahead, overnight french toast casserole breakfast treat. Mix it up and put it in the fridge, then pop in the oven in the morning. Any berries will work.
- 1 loaf sourdough bread, torn into chunks of about 2 inches
- 8 large eggs, beaten
- 2 ½ cups cream (half & half)
- ½ cup sugar
- 1 tsp vanilla extract
- 1/2 cup flour
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
- 1/4 tsp salt
- Pinch of nutmeg
- ½ cup cold butter, cut into pieces
- 1 cup fresh or frozen blueberries
- 1/2 cup maple syrup
- Spread the torn bread chunks evenly in a 9"x13” buttered pan
- In a large bowl, combine the eggs, cream, sugar and vanilla
- Pour the egg mixture over the bread
- Cover the pan with plastic wrap and put in the fridge overnight
- In another bowl, combine the flour, sugar, cinnamon, salt, and nutmeg
- Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs
- Put the topping mixture in a zip lock bag in the fridge overnight.
- In the morning, preheat oven to 350 degrees
- Sprinkle blueberries over the soaked bread in the pan
- Sprinkle topping evenly over the pan
- Bake for one hour
- Remove from oven and drizzle maple syrup all over
This casserole is perfect with bacon or sausage and a fresh citrus salad on the side, or served on a larger brunch buffet.