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Blueberry French toast casserole in a glass baking dish with a slice removed, showing golden custard-soaked bread studded with blueberries, topped with powdered sugar, fresh blueberries, and mint leaves

Overnight Blueberry French Toast Casserole

A rich and custardy French toast bake loaded with juicy blueberries and topped with powdered sugar and maple syrup. Perfect for make-ahead holiday breakfasts.
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Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 1 hour
Total Time 1 hour
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf Brioche bread Cubed
  • 2 cups Blueberries Fresh or frozen
  • 8 large Eggs Room temp
  • 2 cups Whole milk Or almond milk
  • ½ cup Heavy cream For richness
  • ½ cup Sugar Granulated
  • 1 teaspoon Cinnamon Ground
  • 1 tablespoon Vanilla Extract
  • ¼ cup Maple syrup For serving

Equipment

  • 1 Baking dish 9x13 inch
  • 1 Whisk For custard
  • 1 Mixing bowl Large

Method
 

  1. Grease a 9x13 baking dish and arrange bread cubes and half the blueberries inside.
  2. Whisk eggs, milk, cream, sugar, vanilla, and cinnamon until smooth.
  3. Pour custard over bread, press down, cover, and refrigerate for at least 1 hour.
  4. Preheat oven to 350°F and sprinkle brown sugar over the top.
  5. Bake for 45-55 minutes until golden brown and set in the center.
  6. Top with fresh blueberries, powdered sugar, and mint. Serve with warm syrup.

Notes

Use stale or day-old bread for the best absorption. Tent with foil if the top browns too quickly.