Description
This Blueberry & Cream Cheese French Toast Casserole is the perfect make-ahead breakfast for busy mornings or special occasions. Soft bread cubes soak up a sweet, creamy custard, while pockets of cream cheese and juicy blueberries add bursts of flavor in every bite. Baked to golden perfection and topped with a dusting of powdered sugar or a drizzle of maple syrup, this dish is sure to be a family favorite!
Ingredients
Units
Scale
For the Casserole:
- 1 loaf (about 14 oz) French bread, cut into 1-inch cubes
- 1 (8 oz) block cream cheese, cut into small cubes
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup maple syrup or honey
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Topping (Optional):
- 1/4 cup powdered sugar (for dusting)
- Maple syrup, for serving
Instructions
- Prepare the Dish: Grease a 9×13-inch baking dish with butter or nonstick spray.
- Assemble the Layers: Spread half of the bread cubes in the dish. Scatter half of the cream cheese cubes and blueberries over the bread. Repeat with the remaining bread, cream cheese, and blueberries.
- Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, maple syrup, vanilla, cinnamon, and salt until well combined.
- Soak the Bread: Pour the custard mixture evenly over the bread and gently press down to ensure all pieces absorb the liquid. Cover with plastic wrap and refrigerate for at least 2 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 minutes. Bake uncovered for 45-50 minutes or until golden brown and set in the center.
- Serve: Let cool slightly, then dust with powdered sugar and drizzle with maple syrup. Enjoy!
Notes
- For a crispier top, bake uncovered for the entire time. If you prefer a softer texture, cover with foil for the first 30 minutes, then uncover for the last 15-20 minutes.
- Swap blueberries for raspberries, strawberries, or a mix of berries for variety.
- Stale bread works best for soaking up the custard—leave fresh bread out overnight to dry slightly.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.