With Christmas fast approaching I thought I would start to share a few of my favorite overnight breakfast casserole recipes and I'm kicking it off with my Overnight Blueberry French Toast Bake With Struesel Topping!
This is always a family favorite and super easy to make. Who could resists french toast with maple syrup and blueberries topped with a brown sugar/ cinnamon struesel topping? A perfect beginning to any morning!
Butter a 9"x13" casserole dish. Add half a loaf of french bread ripped into cubes or cut. Top with 3/4 cup blueberries. (I find ripping easier because I can do it over the top of the casserole dish and don't have as many crumbs.)
Top with remaining half loaf of bread cubed and remaining 3/4 cup blueberries.
In a medium sized bowl mix 7 whole eggs and 2 1/2 cups whole milk.
Add 1/4 cup Pure Maple Syrup.
Mmmm.. and don't forget 1 teaspoon Cinnamon and 3 teaspoon Vanilla. Mix until thoroughly combined.
Pour egg mixture over the top of french bread and blueberries.
Cover casserole dish tightly and refrigerate overnight.
In a gallon sized Ziploc bag add 1/4 cup Flour, 1/2 cup Brown Sugar, 1 teaspoon Cinnamon and 1/4 teaspoons Sea Salt. Close bag tightly and remove all the air. Use hand and mix until thoroughly combined.
Add 1/2 cup Cold Butter cut into 8 cubes. Re-close bag and use fingers through bag to break butter into pea sized pieces. (I skipped this step and cut my butter into half to see what would happen and it is much easier to combine when cut into cubes.)
Mixture will look like this, place on top of french toast casserole in fridge. It's ok if it becomes soft, mixture will become firm and crumbly after sitting in the refrigerator overnight.
The next morning preheat oven to 350 degrees. Remove casserole from the refrigerator.
Use fingers to crumble streusel topping over the top of the french toast. Bake in preheated oven for 50 minutes.
This is delicious plain or you can top with additional butter and maple syrup!
Overnight Blueberry French Toast Bake With Struesel Topping
Prep time: PT15M
Cook time: PT50M
Total time: PT1H5M
Yield: 8 servings
- 1 loaf French Bread, Ripped Or Cut Into Cubes
- 1 1/2 cups Blueberries ( If frozen thaw and drain juice.)
- 7 whole Eggs
- 2 1/2 cups Whole Milk
- 1/4 cup Pure Maple Syrup
- 3 teaspoons Pure Vanilla Extract
- 1 teaspoon Cinnamon
- 1/4 cup Flour
- 1/2 cup Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Sea Salt
- 1/2 cup Cold Butter, Cut Into 8 Cubes
- Butter For Greasing Pan
- Grease a 9"x 13" baking dish.
- Add 1/2 of french bread cubes and top with 3/4 cup blueberries to greased casserole dish. Add remaining bread cubes and top with remaining 3/4 cup blueberries.
- In a medium sized bowl combine eggs, milk, maple syrup, vanilla and cinnamon. Mix until thoroughly combined.
- Pour egg mixture over the top of french bread and blueberries. Cover tightly and refrigerate overnight.
- In a gallon sized Ziploc bag add flour, brown sugar, cinnamon, and sea salt. Close tightly and use fingers to thoroughly combine ingredients. Add butter and re-close bag. Use fingers to combined butter and sugar mixture until it resembles pea sized pieces. Don't worry if butter becomes soft mixture will re-harden overnight in the refrigerator. Place Ziploc bag on top of casserole in the refrigerator overnight.
- In the morning preheat oven to 350 degrees.
- Remove casserole and streusel topping from the refrigerator. Use fingers to crumble struesel topping over the top of the french bread and blueberries.
- Bake for 50 minutes or until top is lightly browned.
- Serve plain or with additional butter and maple syrup.