This luscious overnight french toast casserole is full of juicy blueberries and topped with crunchy brown sugar cinnamon streusel.
Grease a 9×13 baking dish with butter. Cut the bread into 1-2 inch cubes and add to your pan. Add the blueberries and gently toss to mix together.
In a large bowl whisk together the eggs, milk, sugar, vanilla, and nutmeg. Pour over the bread and blueberries.
In a medium bowl, make the topping. Combine the flour, sugar, cinnamon and salt. Mix together. Add the butter and use your fingers to combine everything together, firmly pressing the flour mixture and butter pieces together until you have something that resembles coarse breadcrumbs. Sprinkle this mixture over the top of your bread and blueberry mix.
Cover tightly with saran wrap and refrigerate overnight.
In the morning, preheat your oven to 350F. Take the casserole out of the fridge and remove the plastic wrap. Bake for 50 minutes to 1 hour, until the custard is set. You can check this by gently cutting into the casserole. You shouldn’t see any runny liquid.
After 40 minutes check your casserole and if it is browning too quickly you can cover it loosely with aluminum foil to give the custard time to set without over-browning the dish.
When done, allow to cool for 15 minutes. Then scoop out individual portions and serve with maple syrup, whipped cream and additional blueberries if desired.
Keywords: overnight french toast casserole, blueberry french toast, french toast bake, easy french toast