Overnight Blueberry French Toast Casserole

This delicious breakfast casserole is the combination of a crumbly top blueberry muffin + french toast and it is SO. GOOD. Y’ALL. In fact, it’s my new favorite and I’m making it for our family Christmas morning! Mainly because I can make everything ahead of time -- which I love! :) Oh, and did I mention that this makes a TON of food?! You can literally feed a crowd & that’s essential around Christmas! 🎄

Okay, I want to point out a few ingredients that are absolutely ESSENTIAL for making this french toast casserole a "WOW" recipe that you will make for years to come!

1. Brioche-style bread - don't feel like you have to get a fancy loaf of brioche bread baked fresh from a bakery! I actually got mine from Walmart here. The key is you want a sweet bread that is very light and fluffy because it will soak up the custard beautifully! If you can't find brioche-style bread feel free to substitute it with Hawaiian bread -- they are very similar for the purposes of this recipe! 🍞

2. Buttermilk - there is no denying that this casserole is a sweet treat y'all! That's why buttermilk is an absolute must ingredient! 🥛 The tartness from the buttermilk basically balances the sweetness from the brioche bread & brown sugar crumble topping. YUMMM!

3. Frozen blueberries - they are the BEST for an overnight casserole. Because they are frozen they don't get mushy like fresh blueberries would sitting in the refrigerator overnight. Blueberries are also tart which again helps balance all the sweetness! 🤗

This would be a great dessert because it’s basically a bread pudding! You could serve it warm with a scoop of Blue Bell Homemade Vanilla Ice Cream and it would be AMAZINGGG!!! Or you could whip up my Whiskey Sauce recipe found here. 💃🏼

If you decide to make everything the night before, make sure the crumble top is crumbly. I know that may sound obvious, but it’s almost a dough-like consistency so you might be tempted to shape it into a ball -- don’t lol! ;) When you take the crumble topping out of the frig the next morning you want to be able to easily sprinkle it all over the top of the casserole.

I would also highly recommend a light dusting of powdered sugar and serving it with pure maple syrup (AKA the GOOD stuff)! ;)

Y’all, I am SO excited for Christmas! I cannot believe it’s just a few days away! Bon appetit y'all! 🎅🏻🎁🎄

Overnight Blueberry French Toast Casserole

Yields 12 servings
Prep time: 20 minutes
Cook time: 35-45 minutes

INGREDIENTS
Night before
3 cups (16 ounces) frozen blueberries
10 slices brioche bread or Hawaiian, cut into 1-inch cubes
10 large eggs
2 cups heavy cream
1 cup buttermilk
½ cup granulated sugar
2 teaspoons pure vanilla extract

Next morning
1 cup packed light brown sugar
½ cup all-purpose flour
1 teaspoon coarse kosher salt
7 tablespoons unsalted butter, cold

Garnish
2 tablespoons powdered sugar
Pure maple syrup

NOTES
Once baked, it can be in a covered container in the refrigerator for up to 2-3 days. The casserole is best served the day it is baked. The crumble topping can also be made the night before. Just store separately in a zip lock bag. The next morning, take out the topping along with the casserole. Let stand at room temperature for 30 minutes and then sprinkle evening over the casserole.

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INSTRUCTIONS
Night before
Grease a 9 x 13-inch baking dish with non-stick cooking spray.

Slice the bread slices into 1-inch cubes, with the crust on.

Arrange half the bread cubes in the bottom of the baking dish. Sprinkle 1 ½ cups of frozen blueberries over the bread cubes.

Repeat with the remaining bread cubes and frozen blueberries.

In a large bowl, beat the eggs with a large whisk.

Add the heavy cream, buttermilk, sugar, and vanilla. Beat together until combined.

Pour the custard evenly over the bread cubes & blueberries.

Cover with plastic wrap and foil. Refrigerate overnight.

Next morning
Preheat the oven to 375 degrees.

Remove the baking dish from the refrigerator and let stand for 30 minutes at room temperature.

Meanwhile, mix together the light brown sugar, flour, and salt.

Grate the stick of cold butter.

Using your hands, combine the butter with the brown sugar mixture. Work together until the mixture is crumbly and the size of very large peas.

Sprinkle the crumble topping evenly over the custard.

Bake uncovered for 35-45 minutes until browned and the inside is set but soft. Let cool slightly before serving.

Dust with powdered sugar and serve with pure maple syrup.