Description
This Blueberry & Cream Cheese French Toast Casserole is the perfect breakfast or brunch dish! It’s loaded with fresh blueberries, soft cream cheese, and custardy bread, making it a deliciously indulgent treat. Prepare it the night before and pop it in the oven in the morning for an easy, crowd-pleasing meal.
Ingredients
Units
Scale
- 1 loaf of French bread (about 12 cups, cubed)
- 8 oz cream cheese, softened and cubed
- 1 1/2 cups fresh blueberries (or frozen, thawed)
- 8 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1/4 cup maple syrup (optional, for serving)
- Powdered sugar (optional, for serving)
Instructions
- Prep the bread: Grease a 9×13-inch baking dish and spread half of the cubed French bread evenly in the dish.
- Add cream cheese & blueberries: Scatter the cream cheese cubes and blueberries over the bread. Top with the remaining bread cubes.
- Make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and a pinch of salt until well combined.
- Assemble: Pour the egg mixture evenly over the bread and press down lightly with a spatula to ensure the bread absorbs the custard.
- Refrigerate: Cover the dish with plastic wrap or foil and refrigerate for at least 3 hours or overnight for best results.
- Bake: Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 15-20 minutes. Bake uncovered for 45-50 minutes, or until the top is golden and the center is set.
- Serve: Let the casserole cool slightly before serving. Dust with powdered sugar and drizzle with maple syrup if desired.
Notes
- You can use frozen blueberries, just be sure to thaw and drain them well to avoid excess moisture.
- For a more decadent twist, add a streusel topping made of butter, sugar, and flour before baking.