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Prepare a delicious Overnight Blueberry Streusel French Toast Casserole perfect for any holiday brunch (looking at you, Father’s Day). This easy, make-ahead recipe is rich and decadent and positively packed with blueberries and streusel.

A Bite of History: French Toast Casserole’s Humble Beginnings

Let’s start with a brief jaunt through culinary history. French toast, that golden, egg-soaked delight, has been gracing breakfast tables since medieval times. Originally a way to make use of stale bread (waste not, want not), this dish was referred to as “pain perdu” in France, meaning “lost bread.” Fast forward a few centuries, and French toast casseroles have become the lazy chef’s answer to a delightful brunch dish—especially perfect for holidays like Easter and Mother’s and Father’s Day. It’s like traditional French toast but with a lot less flipping and a lot more “I woke up like this” brunch magic.

The recipe is heavily adapted from a recipe from Mormon Mavens that my aunt found and introduced us to over a few brunches. I’ve changed quite a bit about it at this point, but I still want to pay homage to the originators.

What’s In the Mix?

Traditionally, French toast casserole involves bread, eggs, milk, sugar, and maybe some warm spices. Simple, right? But let’s face it, we’re not here for simple. We’re here for something that makes Dad’s eyes light up brighter than the grill on a summer day. Our star ingredients include:

Challah or Brioche: because basic white bread just doesn’t cut it for this level of decadence; I like to remove some of the crust because it doesn’t absorb the custard and is kind of a bummer sometimes
Blueberries: fresh and juicy, giving that burst of tartness and sweetness
Eggs, Milk, and Cream: the trifecta of custardy goodness
Sugars and Vanilla: because plain eggs and milk are just sad. Use vanilla bean paste for extra umph.
Streusel Topping: a crumbly, buttery, sugary crown that makes this casserole the king of brunch; okay and also…this is basically double the topping most people normally put on stuff because everyone knows the topping is real star

Equipment Needed

Metal mixing bowls
Large whisk
Serrated bread knife
Plastic cutting board
Chef’s knife
Rubber spatula
9 x 13-inch ceramic baking dish OR 9 x 13-inch glass baking dish
Large sheet pan
Food scale (not necessary but useful for weighing your bread and blueberries!)
Cake tester (also not necessary, but you will find so many uses for these if you get some—testing the doneness of vegetables and meat, baking, etc.)

The Overnight Marvel: Steps and Tips

Here’s a quick rundown of the technique, sprinkled with some pro tips to ensure this casserole is the talk of the table (it always is, too):

Technique:

Soak the Bread: Mix the custard ingredients and soak the bread cubes. This is where the magic starts.
Layering: Layer half of the soaked bread in a greased pan, add blueberries, then repeat. Top with any remaining custard.
Chill: Refrigerate overnight. This is the beauty of the dish—do the heavy lifting the night before.
Bake and Top: Before baking, top with the crumbly streusel. Bake until golden, adding extra blueberries halfway through.
Serve: Drizzle with sweetened condensed milk (trust me on this—it’s a real pro move) or maple syrup for an added touch of indulgence.

Pro Tips:

– Sweetened Condensed Milk Drizzle: This is a pro move. It adds an extra layer of sweetness that makes everyone think you’re a brunch wizard—plus, the white drizzle on top really makes the final dish pop. And honestly, don’t we all need more reasons to eat sweetened condensed milk? I do. Side note: Have you seen the resealable sweetened condensed milk pouches? They are game-changers! No more half-used cans wasted.

– Foil Lining: Line your baking sheet with foil to catch any drips. Less mess = more time enjoying brunch.

– Streusel Variation: Mix in some chopped nuts if you’re feeling fancy. Pecans or almonds work wonders.

Why This Is Perfect for Father’s Day

Here’s the kicker: This Overnight Blueberry Streusel French Toast Casserole isn’t just a dish; it’s a declaration of love. It says, “Dad, you deserve to start your day with something as awesome as you are.” Plus, it lets you enjoy the morning with him rather than being stuck in the kitchen. Serve it with a side of bacon, a cup of coffee, and a newspaper (or whatever Dad’s into), and you’ve got a winning Father’s Day brunch that’s as heartfelt as it is delicious.

So, get ready to impress, and remember: The key ingredient to any dish is the love you put into it.

Father’s Day is a special time to celebrate all the incredible father figures in our lives. Whether you’re a dad, stepdad, granddad, a cherished father figure, or a mom managing both roles, today is for you. It’s about honoring the love, wisdom, and support you bring to our families every day. This recipe is a small way to show our appreciation and create new, delicious memories together. I also want to take a moment to remember and honor the fathers who are no longer with us. Their love and legacy live on in our hearts and the cherished memories we hold dear. So here’s to you, the heroes of our hearts. Happy Father’s Day! May your day be filled with joy, laughter, and of course, amazing food. You deserve it!

And happy cooking—and eating—to all!

Overnight Blueberry Streusel French Toast Casserole

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Author: Amanda
Yield: 10 to 12 servings

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Description

Prepare a delicious Overnight Blueberry Streusel French Toast Casserole perfect for Father’s Day brunch! This easy, make-ahead recipe features challah, fresh blueberries, and an extra-thick buttery streusel topping.

Ingredients

Scale

1.5-pound loaf of challah or brioche, crust partially removed (about half of it) and cut into 3/4-inch cubes
9 large eggs
1-3/4 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup light or dark brown sugar
2 tablespoons vanilla extract or vanilla bean paste
1 pound blueberries, divided (12 ounces in casserole + 4 ounces on top partway through baking)

STREUSEL:

1 cup all-purpose flour
1 cup packed light or dark brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
2 sticks butter, cut into 1/2-inch cubes and chilled
Sweetened condensed milk and/or maple syrup, for serving

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Instructions

Grease a 9 x 13-inch glass or ceramic baking dish with softened butter.
Combine the eggs, milk, cream, sugars, vanilla, and salt in a large mixing bowl, whisking thoroughly. Add the bread cubes and gently mix to combine. Let sit while you prepare the streusel topping.
To make the streusel: Combine the flour, sugar, cinnamon, and salt in a medium mixing bowl. Using your fingers, work the butter into the dry ingredients until the streusel is crumbly and pieces hold together when you gently squeeze some in your hand. Cover and refrigerate until ready to bake the casserole.
Transfer about half of the soaked bread cubes into the prepared baking dish. Scatter 6 ounces of blueberries across the bread. Transfer the remaining bread cubes to the baking dish and scatter the remaining 6 ounces of blueberries on top. Pour any custard remaining in the mixing bowl over the top. Press the bread cubes down lightly to compact the casserole slightly. Cover the pan and refrigerate overnight.
When ready to bake, preheat the oven to 350°. Line a baking sheet with aluminum foil. Remove the pan and streusel from the fridge. Uncover the French toast casserole and sprinkle the streusel all over the top, creating clumps of different sizes as you do so. Transfer the baking dish to the foil-lined sheet pan and bake for 60–75 minutes or until the casserole feels firm to the touch and a cake tester inserted in the center comes out clean. During the last 15 minutes of baking, scatter the remaining 4 ounces of blueberries over top of the streusel.
Serve with a drizzle of sweetened condensed milk and/or maple syrup if desired.