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Blueberry Brioche French Toast Casserole

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  • Author: Girl Versus Dough
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 9 hours 5 mins (includes overnight)
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


Delicious overnight breakfast brioche French toast casserole with blueberries and an oat topping.



For the casserole:

  • 1 loaf classic brioche loaf bread, cut into 1-inch cubes
  • 1 pint (2 cups) fresh blueberries, divided
  • 5 eggs
  • 2 cups whole milk
  • 1 cup applesauce
  • 1/4 cup pure maple syrup
  • 2 teaspoons almond extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

For the oat topping:

  • 1 cup old-fashioned rolled oats
  • 1/2 cup sliced almonds
  • 1 teaspoon cinnamon
  • Pinch salt
  • 3 tablespoons maple syrup
  • 2 tablespoons butter, melted


  1. Arrange brioche bread cubes in 13×9-inch pan in single layer. Top with 1 1/2 cups blueberries.
  2. In large bowl, whisk eggs, milk, applesauce, maple syrup, almond extract, cinnamon and nutmeg. Pour mixture evenly over bread and blueberries in baking dish. Cover with plastic wrap; refrigerate 8 hours or overnight.
  3. The next day, heat oven to 350°F. In medium bowl, stir oat topping ingredients until well combined. Sprinkle evenly over top of bread mixture in pan. Top with remaining 1/2 cup blueberries.
  4. Bake 45 minutes to 1 hour until mixture is baked through (you’ll know it’s done if you make a small cut in the center of the casserole and no egg mixture leaks through). If top of casserole gets too brown during baking, cover with foil halfway through.
  5. Serve warm with a sprinkle of powdered sugar, a drizzle of maple syrup and more fresh blueberries, if desired.