Once we got one bite into this French toast casserole, we knew it would be a keeper. Oh, it was so toasty and the blueberries were such a perfect pop of sweetness. It has such a perfect crumble over the top and is so delicious. Check out what our friends over at Sally’s Baking Addiction had to say about this recipe,
“There’s so much texture and flavor, but I think the best part of this overnight french toast is the juicy blueberries. They pop and burst, leaving sweet blueberry juice in between all the cracks and crevices of the casserole.”
Ingredients
1 (12-14 ounce) loaf french bread, sourdough bread, or challah1
1 cup fresh blueberries
8 large Eggland’s Best eggs
2 and 1/4 cups McArthur whole milk
1/2 teaspoon McCormick ground cinnamon
3/4 cup Domino packed light brown sugar
1 Tablespoon McCormick vanilla extract
Streusel Topping
1/3 cup Domino packed light brown sugar
1/3 cup Gold Medal all-purpose flour (spoon & leveled)
1/2 teaspoon McCormick ground cinnamon
6 Tablespoons Land O’ Lakes unsalted butter, cold and cubed
Instructions
Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
Whisk the eggs, McArthur milk, McCormick cinnamon, Domino brown sugar, and McCormick vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best.
Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
Prepare the topping: Whisk the Domino brown sugar, Gold Medal flour, and McCormick cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.
Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.
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Quick Tip: Prepare a cream cheese glaze for the top for a little extra sweetness
Thank you to Sally’s Baking Addiction for this great recipe.
