This Blueberry French Toast Breakfast Bake layers thick slices of buttery brioche with juicy blueberries and a rich, creamy custard, then finishes it all with a generous cinnamon crumble topping. Baked until golden and crisp on top and soft and custardy underneath, it’s an easy, cozy breakfast that’s perfect for weekend brunches, holidays, or feeding a crowd.

I spent a wonderful few weeks this summer helping in the kitchen at my children’s summer camp. On our last day of camp, we had an excess of bread, so this is what I baked for breakfast. I wanted to share the recipe here, but scaled it down for 12 people instead of 150! I dressed the recipe up a bit and used Challah, which I would recommend, but if you only have basic sliced bread, have no fear, it will still turn out great!

A few tips:

This dish can be made in a standard 9 x 13 pan. It can also be made in slightly smaller dishes, like the one pictured. Please note that if made in a smaller dish, the casserole will be thicker and may take a little longer to cook thoroughly.

The breakfast bake can be stored uncooked in the fridge to be baked to the next morning, of course. It will also turn out just as well if it is baked immediately after assembling.

Challah or a brioche is ideal for this recipe, but you truly can use any type of bread you like, even the most basic loaf.
This will change the texture a bit. Richer breads will hold up better. You can even use sourdough, baguettes, or croissants.

This is an excellent recipe for using up old stale bread, it does not need to be fresh!

If using older bread, I recommend letting the mixture sit overnight in the fridge. This will give the bread time to absorb the liquid.

Blueberries can be omitted if you’d like a fruit free breakfast bake. Or use another berry, if you prefer!

Feel free to add maple syrup over the top, but taste first as you might not need it.
My kids love this, and shockingly, don’t put a drop of syrup on it.

If you’d like, you can use whole milk instead of half-and-half. The finished dish will not be as thick, custardy, and rich, but it will still turn out well.

Oh yeah, and if you’re into less elbow grease but more dishes, the crumble ingredients can all be thrown in a food processor. Pulse until the crumble comes together. No judgment here.

Looking for more sweet breakfast ideas? Try these:

Almost Instant Blueberry Oat Mug Muffin

Overnight Buttermilk Blueberry Waffles

Caramelized Apple and Browned Butter Baked Oatmeal

Blueberry French Toast Breakfast Bake

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Prep Time 8 20

Servings: 12

Course: Breakfast

Ingredients Method Notes

Ingredients

2 tablespoon butter, softened
1 loaf bread - challah or some type of brioche works best but you can use any type of bread you like
8 large eggs
1/2 cup brown sugar
1/2 cup powdered sugar
2 teaspoons vanilla extract
2 1/2 cups half and half
1 cup blueberries, fresh or frozen

For the crumble topping

1/2 cup all purpose flour
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces butter(one stick) cold, cut into cubes

Method

coat a 9 x 13“ baking dish evenly with the softened butter.
Cut the bread into half inch slices, or 1 inch cubes.
If using bread slices, layer them evenly across the prepared baking dish. If using cubes, spread evenly throughout the baking dish.
Place the eggs, brown sugar, powdered sugar, vanilla, and half and half in a blender and blend until smooth.
Pour the mixture evenly over the bread in the baking dish, so that every piece gets soaked in the custard liquid.
Sprinkle the blueberries over the top of the custard-soaked bread. Set aside.

To make the crumble topping

Place the flour, powdered sugar, salt, and cinnamon in a mixing bowl and whisk together until combined.
Toss the cubed cold butter into the dry ingredients. Cut the butter into the dry ingredients using a pastry cutter, fork, or your fingers. Work it in until the butter breaks down to the size of small peas.
Sprinkle the crumble mixture evenly over the top of the bread mixture in the baking dish.

To bake:

At this point, you can cover your finished dish and store it in the fridge overnight to be baked in the morning, or you can bake it right away.
If letting it sit overnight in the fridge, pull it out an hour before you’d like to bake it to take the chill off.
Bake at 350°F on the center rack of the oven for 55 minutes to one hour.
Let cool slightly before serving.

Notes

This dish can be made in a 9 x 13 pan, but can also be made in slightly smaller dishes, like the one pictured. Please note that if made in a smaller dish, the casserole will be thicker and may take a little longer to cook thoroughly.
The breakfast bake can be stored uncooked in the fridge to be baked to the next morning, but it will turn out just as well if it is baked immediately after assembling.
Challah or a brioche is ideal for this recipe, but you truly can use any type of bread you like, even the most basic loaf. This will change the texture a bit. Richer breads will hold up better. You could even use sourdough, baguettes, or croissants.
this is an excellent recipe for using up old stale bread, it does not need to be fresh!
if using older bread, I recommend letting the mixture sit overnight in the fridge to give the bread time to absorb the liquid.
blueberries can be omitted if you’d like a fruit free breakfast bake.
feel free to add maple syrup over the top, but taste first as you might not need it. My kids love this and shockingly, don’t put a drop of syrup on it.
if you’d like, you can use whole milk instead of half-and-half. The finished dish will not be as thick, custardy, and rich, but it will still turn out well.