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+ servings
rectangle baking dish filled with baked french toast with blueberries and lemon frosting

Blueberry French Toast Casserole

This easy blueberry french toast casserole sits overnight to be baked in the morning. Made with rich buttery challah bread and topped with a sweet streusel topping, this dish is perfect for a holiday brunch or weekend breakfast. 
5 from 10 votes
Prep Time 20 mins
Cook Time 50 mins
Chilling Time 8 hrs
Total Time 9 hrs 10 mins
Course Breakfast, Brunch
Cuisine American
Servings 10 servings
Calories 442 kcal


  • 1 pound loaf challah bread
  • 12 ounces frozen blueberries approximately 2 cups
  • 8 large eggs
  • 1 pint half and half
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt

Streusel Topping

  • 1 stick unsalted butter softened
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt

Lemon Frosting

  • 1 cup powdered sugar
  • 1 large lemon juice only


  • The morning before, cut or tear up the challah bread into 1 inch pieces and leave it out to dry for the day.
  • The night before, grease a 9x13 inch baking dish with butter or baking spray. Mix together the bread and blueberries in the dish.
  • In a mixing bowl, combine the eggs, half and half, cinnamon and salt. Whisk to break up the eggs and combine everything together. Pour the mixture over the bread and blueberries and press the pieces of bread down so they all absorb the liquid.
  • Cover the dish in plastic wrap and place it in the refrigerator overnight.
  • In the morning, remove the baking dish from the refrigerator and discard the plastic wrap. Preheat the oven to 350°.

Streusel Topping

  • In a small bowl, mix together the softened butter, sugar, cinnamon, and salt. Drop the mixture by pieces over the top of the bread and blueberry mixture.
  • Bake the casserole in the preheated oven for 45-50 minutes until bubbly and golden brown on top. 

Lemon Frosting

  • Mix together the powdered sugar and lemon juice in a small bowl and drizzle over the french toast casserole.


  • Make sure to press the bread down into the liquid so it all gets moistened. It helps to make sure everything bakes evenly and there are no dry spots.
  • Set the butter out for the streusel topping so that it comes to room temperature. This will help so that it easily mixes together with the sugar, cinnamon and salt.
  • The frosting can either be served drizzled on the casserole or on the side for people to serve themselves. 

Substitutions and Variations

  • Bread - Challah or brioche provides a rich and sweet taste for this casserole. French or italian bread, or croissants can also be used.
  • Half and half - For a richer dish, replace the half and half with heavy cream and for a lighter version, try regular milk.
  • Blueberries - Either frozen or fresh blueberries can be used for this casserole.
  • Other Berries - The blueberries can be substituted or mixed with raspberries, cherries or strawberries for a different variety.
  • Nuts - Add ½ cup of chopped walnuts, pecans or sliced almonds for an added crunch.

Quick Prep Instructions

Toast the bread in a 350˚ oven for 5-10 minutes to dry it out and then let the casserole sit, without the streusel, for 2 hours instead of overnight in the refrigerator. Follow the remaining directions for making the streusel and baking the casserole. 

Storage Suggestions

This blueberry french toast casserole will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or microwave.


Serving: 1.25cupsCalories: 442kcalCarbohydrates: 53gProtein: 11gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 214mgSodium: 486mgPotassium: 229mgFiber: 2gSugar: 27gVitamin A: 784IUVitamin C: 9mgCalcium: 135mgIron: 2mg
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