French Toast Casserole Recipe

Spray a 9x13-inch baking pan well with nonstick spray.

Place all bread cubes into the prepared baking pan.

Whisk

In a large bowl, whisk the eggs well, then add milk, heavy cream, brown sugar, syrup, vanilla, and cinnamon. Whisk until well mixed.

Pour

In the wet mixture, the cinnamon tends to float to the top so give the wet mixture another quick stir right before pouring it over the bread. Pour wet mixture evenly over bread cubes. Use a spatula to lightly push all bread down into the wet mixture. Top with blueberries, stirring in if desired.

Chill

Cover the baking pan with plastic wrap and let chill in the refrigerator overnight (or at least 8 hours). This step is required so the bread has time to soak up all the liquid.

Preheat oven to 350°F. Remove the casserole from the refrigerator while the oven preheats.

Combine

For the crumble mixture, combine the melted butter, flour, brown sugar, cinnamon, and salt with a fork. Use hands to evenly sprinkle this mixture over the French toast casserole right before baking.

Bake

Cover casserole dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the aluminum foil and bake for an additional 30 minutes. After a total of 50 minutes of baking, the top should look lightly toasted and the middle of the casserole will no longer look wet.

Serve warm with pancake syrup and more blueberries as desired.