This two layer baked french toast incorporates cinnamon streusel and fresh blueberries to create a mouth watering brunch.
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5 from 19 votes

Blueberry French Toast Bake

This two layer baked french toast incorporates cinnamon streusel and fresh blueberries to create a mouth watering brunch.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Brunch
Cuisine: American
Keyword: blueberry, overnight
Method: Bake
Skill Level: Intermediate
Servings: 18
Calories: 310kcal
Author: Marilyn



  • 1/2 Cup Butter
  • 1/2 Cup Brown sugar
  • 1/2 Cup All purpose flour
  • 1/2 tsp Ground cinnamon


  • 6 Large Eggs
  • 1.5 Cups Whole milk
  • 1 tsp Pure vanilla extract
  • 1 Loaf 16 oz, texas toast
  • 2.5 Cups Fresh blueberries



  • Spray 13.5"x10"Baking Dish with non-sticking cooking spray. Set aside.


  • Melt butter. In the microwave, cut butter into small pieces and loosely cover the bowl with paper towel. Melt on Medium-Low (30%) power or Defrost, checking every 10 to 15 seconds until it's almost melted but a few small solid pieces remain. Remove from the microwave and stir until it's completely melted.
  • In a medium bowl, add brown sugar and cinnamon. Add melted butter and mix.
  • Add flour and mix until it starts to form a crumbled topping. Set aside.


  • In small bowl whip the eggs, milk and vanilla together. Set aside.
  • Using half of the toast add first layer in the dish setting them 3 wide and 6 long ways. Add mixed berries on top. 
  • Stack the remaining toast on top for the final layer. Add more berries. 
  • Pour mixture over texas toast across the stacks slowly and make sure you don’t add it all to the center. (This causes center loading and the middle will have a hard time cooking. ) 
  • Press down on the top and make sure you can see the batter bubble and rise to the top. Add your crumble topping. 
  • Cover with foil and refrigerate at least 2 hours. I recommend refrigerating overnight so the bread can fully soak up the batter.


  • Preheat oven to 350 degrees F.
  • Remove the casserole from the fridge and let sit at room temperature for 25 minutes before baking.
  • Bake, covered with foil, for 30 minutes. Uncover and bake for an additional 20 minutes
  • Remove from oven and let rest for 15 minutes.
  • Serve with additional berries and/or whip cream on the side for a better presentation.



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Serving: 1g | Calories: 310kcal | Carbohydrates: 46g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 148mg | Sodium: 517mg | Fiber: 3g | Sugar: 17g