Camposol Cares from Farm to Family


Blueberry French Toast Casserole with Streusel Topping

Serves: 8


  • 1 large loaf challah (day-old), French or sourdough bread (cut into 1 1/2 to 2 inch cubes)
  • 8 large eggs
  • 2 to 2 1/4 cups whole milk
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups blueberries (fresh or frozen)

Streusel Topping

  • 1/3 to 1/2 cup flour
  • 1/3 to 1/2 cup brown sugar
  • 1/2 to 3/4 teaspoon cinnamon
  • 6 to 8 tablespoons (cold & cubed) unsalted butter


  • 1. Grease 9 x 13 inch pan with cooking spray or butter.
  • 2. Cut bread into cubes, 1.5 to 2 inches in size.
  • 3. In a large bowl, whisk the eggs and then add the milk, salt, sugar, vanilla and cinnamon.
  • 4. Add the bread cubes to the egg mixture and mix until coated.
  • 5. Add blueberries to mixture.
  • 6. Let stand 30 minutes OR cover tightly with plastic wrap and refrigerate up to overnight.
  • 7. Prepare streusel topping by whisking the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the cubed butter with 2 forks.
  • 8. Place oven rack in the middle of the oven. Preheat oven to 350 degrees F (180 C).
  • 9. Sprinkle streusel topping on top of french toast just before baking.
  • 10 Bake for 50 to 60 minutes until golden brown. Cool for a few minutes before serving.
  • 11 Spoon onto plates and drizzle with maple syrup or homemade blueberry sauce.



  • 2 cups blueberries (fresh or frozen)
  • 1/4 cup cold water
  • 1/4 cup sugar or honey
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 tablespoon lemon juice (lime juice is fine if lemon juice is not available)



  • 1. Place blueberries in a small saucepan and pour in sugar (or honey).
  • 2. Mix the cornstarch in the cold water and pour over the blueberries and sugar. Bring to a boil over medium heat, turn heat down and let simmer 10 minutes.
  • 3. Remove saucepan from heat and add 1 tablespoon lemon juice and stir well.
  • 4. If you don't want the blueberries to be chunky, let them cook and place in a blender. Strain with a mesh strainer. This will render the blueberries to become a syrup instead of a sauce.
  • 5. Serve warm over french toast, waffles, ice cream, pancakes, etc.
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