Ingredients

For the casserole

• 1 large loaf brioche, challah, or French bread, cut into 1-inch cubes
• 2 cups fresh blueberries, plus extra for garnish
• ½ cup sliced almonds
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, melted

For the almond streusel topping

• ½ cup all-purpose flour
• ½ cup sliced almonds
• ⅓ cup packed light brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces

For serving

• Powdered sugar
• Maple syrup
• Fresh blueberries
• Toasted sliced almonds
• Whipped cream, optional

Instructions

1. Prepare the baking dish

Grease a 9-by-13-inch baking dish generously with butter or nonstick cooking spray. Set it aside while you prepare the bread and custard.

If you plan to make the casserole the night before, choose a sturdy baking dish that can safely go from the refrigerator into the oven after sitting briefly at room temperature.

2. Prepare the bread

Place the cubed bread in a large mixing bowl. Slightly stale bread works particularly well because it absorbs the custard without becoming excessively soggy.

If your bread is very fresh, spread the cubes on a baking sheet and let them sit uncovered for several hours. Alternatively, place them in a 300°F (150°C) oven for about 10–15 minutes, stirring once, until they are slightly dry but not toasted.

Transfer about half of the bread cubes to the prepared baking dish.

3. Add blueberries and almonds

Sprinkle approximately 1 cup of blueberries evenly over the bread. Add ¼ cup of the sliced almonds.

Top with the remaining bread cubes, followed by the remaining blueberries and sliced almonds. Distributing the ingredients in layers ensures that blueberries and almonds are spread throughout the casserole instead of collecting only on top.

4. Make the custard

In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt.

Whisk until the eggs are completely incorporated and the mixture is smooth.

Slowly pour the custard evenly over the bread mixture. Press the bread down gently with a spatula or the back of a spoon so that the cubes absorb the liquid.

Let the casserole stand for about 15–20 minutes before baking if you’re preparing it immediately.

For the best make-ahead version, cover the dish tightly with plastic wrap or foil and refrigerate it for at least 4 hours or overnight. Overnight soaking gives the bread plenty of time to absorb the creamy custard.

5. Make the almond streusel

While the casserole rests, prepare the topping.

In a medium bowl, combine the flour, sliced almonds, brown sugar, cinnamon, and salt. Add the cold butter and use your fingertips or a pastry cutter to work the butter into the mixture until coarse crumbs form.

The mixture should have some small pieces of butter remaining. These melt during baking and create a wonderfully crisp, buttery topping.

If preparing the casserole overnight, cover the streusel separately and refrigerate it until you’re ready to bake.

6. Bake the casserole

When you’re ready to bake, preheat your oven to 350°F (175°C).

If the casserole has been refrigerated overnight, remove it from the refrigerator and let it sit at room temperature for about 20–30 minutes while the oven heats.

Sprinkle the almond streusel evenly over the top.

Bake uncovered for 45–55 minutes, or until the top is golden brown, the center is puffed, and the custard is set.

If the top begins browning too quickly, loosely cover the casserole with aluminum foil for the final portion of baking.

The exact baking time can vary depending on the depth of the casserole and how cold it was when it entered the oven. The center should look set rather than liquid when gently shaken.

7. Cool and serve

Allow the casserole to cool for about 10–15 minutes before serving. This gives the custard time to finish setting and makes the casserole easier to cut.

Dust the top with powdered sugar and scatter over additional fresh blueberries and toasted almonds.

Serve warm with maple syrup. For an extra-indulgent brunch, add a spoonful of whipped cream.

Tips for the Best French Toast Casserole

Use sturdy bread. Brioche and challah create a rich, tender casserole, while French bread gives it a slightly chewier texture. Avoid very soft sandwich bread because it can become mushy.

Don’t skip the resting time. Whether you soak the casserole for 20 minutes or overnight, allowing the bread to absorb the custard is essential for an evenly textured result.

Fresh or frozen blueberries work. Fresh berries provide a particularly bright flavor, but frozen blueberries are convenient and don’t need to be completely thawed before using. If using frozen berries, expect a little extra moisture.

Toast the almonds for more flavor. You can lightly toast the sliced almonds in a dry skillet over medium-low heat for 2–4 minutes before adding them. Watch carefully because almonds can burn quickly.

Adjust the sweetness. If you prefer a less-sweet breakfast, reduce the granulated sugar slightly and let maple syrup provide sweetness at serving time.

Make-Ahead and Storage

This casserole is ideal for entertaining because nearly all of the preparation can be completed the night before. Assemble the bread, berries, almonds, and custard in the baking dish, cover, and refrigerate overnight. Prepare the streusel separately and keep it refrigerated. In the morning, add the topping and bake.

Leftovers can be covered and refrigerated for up to 3 days. Reheat individual portions in the microwave or warm larger portions in a 325°F (165°C) oven until heated through.

You can also freeze baked portions in airtight containers for up to about 2 months. Thaw them in the refrigerator overnight before reheating.

A Delicious Breakfast for Any Occasion

With its creamy center, golden almond topping, sweet-tart blueberries, and warm cinnamon aroma, this Blueberry Almond French Toast Casserole turns simple breakfast ingredients into something truly special. The combination of blueberries and almonds gives every bite a wonderful balance of fruity sweetness and nutty crunch.

Best of all, the casserole can be assembled ahead of time, making it an especially convenient choice for Christmas morning, Mother’s Day brunch, birthdays, or relaxed weekend breakfasts. Serve it warm with maple syrup and fresh berries for a beautiful dish that looks impressive while requiring surprisingly little morning preparation.