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Blueberry Brioche French Toast Casserole with Streusel Topping Recipe

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3.9 from 7 reviews

This Brioche French Toast Casserole is a delightful make-ahead breakfast dish combining rich brioche bread soaked in a cinnamon-spiced custard, topped with optional blueberries and a buttery streusel. Baked to golden perfection, it’s a comforting and crowd-pleasing recipe perfect for brunch or holiday mornings.

Ingredients

Casserole Batter

  • 2 cups milk
  • 6 large eggs
  • 1/4 cup light or dark brown sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons ground cinnamon
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

Bread

  • 21–24 oz loaf of brioche bread (stale or left out for a day or two)
  • 1 cup blueberries or finely chopped apples (optional)

Streusel Topping (optional)

  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter, melted

For Serving (optional)

  • Maple syrup
  • Powdered sugar
  • Fresh fruit
  • Whipped cream

Instructions

  1. Quick-dry bread: If your brioche bread is fresh, spread the slices out on oven-safe cooling racks and place in a preheated oven at 200°F for 10 minutes until the surfaces feel fully dry. This step isn’t necessary if your bread has been left out for a day or two.
  2. Cube bread slices: Preheat the oven to 350°F if baking immediately without resting the batter. Cut the brioche bread into roughly 1-inch cubes (about 3 x 3 per slice).
  3. Mix batter ingredients: In a medium bowl, whisk together the milk, eggs, brown sugar, maple syrup, cinnamon, vanilla extract, and salt until well combined. It’s normal if the cinnamon floats back to the top.
  4. Toss bread in batter: Add the bread cubes to the egg mixture. Gently fold the bread to coat all pieces without crushing them. Absorb as much liquid as possible while keeping some dry-ish pieces okay.
  5. Transfer to pan: Grease a 9” x 13” baking dish and evenly spread the coated bread cubes inside. Avoid pressing down so the surface stays uneven for nicely browned edges. Cover the dish tightly with aluminum foil.
  6. Rest (optional): For best results, refrigerate the covered casserole for up to 14 hours or overnight. If resting overnight, keep the streusel covered and refrigerated as well or prepare it fresh the next morning.
  7. Make streusel topping (optional): In a small bowl, use a fork to stir together the flour, sugar, and cinnamon. Add the melted butter and blend with the fork until large crumbs form and no dry patches remain. Set aside.
  8. Assemble before baking: Near the end of resting, preheat your oven to 350°F. Sprinkle the blueberries or chopped apples evenly over the soaked bread if using.
  9. Add streusel: Evenly sprinkle the streusel topping in chunks over the fruit and bread mixture.
  10. Bake covered, then uncovered: Bake the casserole covered with foil for 30 minutes, then remove the foil and bake for an additional 15 minutes until puffed and golden brown with toasted edges.
  11. Cool and serve: Allow the casserole to cool for 10-15 minutes before slicing. Serve warm topped with powdered sugar, maple syrup, fresh fruit, or whipped cream as desired.

Notes

  • Using stale brioche helps the bread absorb the custard without becoming mushy.
  • The resting step is optional but recommended for a deeply soaked and tender casserole.
  • If you don’t have time to rest, bake immediately after assembly.
  • The streusel topping adds a sweet, crunchy texture but can be omitted if preferred.
  • Fruit options are flexible; blueberries, apples, or other berries work well.
  • Leftovers can be refrigerated and gently reheated the next day.

Find it online: https://bitezly.com/blueberry-brioche-french-toast-casserole-with-streusel-topping-recipe/