Blueberry French Toast Casserole
A baked breakfast casserole, featuring freshly-baked blueberry muffin bread in a vanilla custard, with a brown sugar streusel topping and fresh blueberries.
Servings 8 People
Calories 509kcal
Ingredients
Blueberry Muffin Bread
- 1/2 Cup Unsalted Butter room temperature
- 1/2 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 2 Eggs room temperature
- 1/2 Cup Sour Cream
- 1 tsp Vanilla Extract
- 1/4 Cup Milk
- 2 Cups All Purpose Flour plus 1 tbsp
- 1/2 tsp Salt
- 1 tbsp Baking Soda
- 1 Cup Fresh Blueberries
French Toast Casserole
- 1 Loaf Blueberry Muffin Bread
- 6 Eggs
- 1 Cup Milk
- 1/2 Cup Heavy Cream
- 1 tsp Vanilla
- 1/2 Cup Blueberries
Streusel Topping
- 1/2 Cup Flour
- 2 Tbsp Brown Sugar
- 1/2 tsp Salt
- 2 Tbsp Butter
Instructions
Blueberry Muffin Bread
- Preheat the oven to 350°F with a rack in the middle, and grease or spray a 9x5-inch loaf pan.
- In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugars until combined. Add in the eggs, sour cream, and vanilla extract, and continue mixing until combined.
- In a medium bowl, whisk together the 2 cups flour, salt, and baking soda. Add into the mixer with the wet ingredients and the milk. Mix on low until just combined, and there are no flour pockets. Don't over mix.
- Toss the blueberries with the additional flour, and then fold them into the batter. Transfer to the prepared loaf pan, and bake for 35-45 minutes, until a toothpick in the top center comes out clean, and the top bounces back when you gently press it.
- Let cool about 20 minutes in the pan, and then transfer to a cooling rack to cool completely. Note: You can bake the bread 2-3 days in advance. Store tightly in plastic wrap at room temperature as a whole loaf.
Blueberry French Toast Casserole
- Leave the oven on, or if you pre-made the bread, preheat to 350°F, with a rack in the middle.
- Dice the blueberry muffin bread into 1-inch cubes, and arrange in a single layer in a 9x13 casserole dish with at least 2-inch sides. If they don't all quite fit, squish them in so they are in a single layer.
- Whisk together the eggs, milk, heavy cream, and vanilla until smooth. Then evenly pour over the bread cubes. Sprinkle the blueberries evenly over the top.
- In a medium bowl, whisk together the flour, brown sugar, and salt until combined. Add the melted butter, and use your hands to combined into a crumbly streusel, with the texture of wet sand. Sprinkle evenly over the top of the casserole.
- Bake for 35-45 min, until solid throughout, and not soggy, and the tops of the bread should be slightly browned. The streusel will not darken much. Let cool in the pan for 5-10 minutes.
- Scoop portions into individual dishes to serve immediately. Or cover and store in the fridge for 3-4 days. Reheat individual pieces in the microwave for 30-60 seconds.
Notes
- Make it Simpler: You can use pre-made or store bought blueberries muffins instead of making the bread, and still dice them into 1-inch pieces.
- Variations: If you'd like, you can try using different types of bread, but I suggest sticking with a soft quick bread, or if using a hard french bread or sourdough, allow it soak in the custard for at least 30 minutes before baking.