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Overnight Blueberry Streusel French Toast Casserole

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  • Author: Amanda
  • Yield: 10 to 12 servings 1x

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

Instructions

  1. Grease a 9 x 13-inch glass or ceramic baking dish with softened butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with a drizzle of sweetened condensed milk and/or maple syrup if desired.

Equipment

  • Category: Breakfast & Brunch, Make-Ahead

Find it online: https://nevernothungry.com/overnight-blueberry-streusel-french-toast-casserole/