Description
Blueberry & Cream Cheese French Toast Casserole is a rich, custardy breakfast bake with bursts of fresh blueberries and pockets of creamy sweetened cream cheese. Perfect for weekend brunch or holiday mornings, this make-ahead dish is easy and delicious.
Ingredients
Units
Scale
- 1 loaf (14-16 oz) French bread or brioche, cut into 1-inch cubes
- 8 oz cream cheese, cut into small cubes
- 1 1/2 cups fresh or frozen blueberries
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup maple syrup (for extra flavor, optional)
- 2 tablespoons powdered sugar (for garnish)
Instructions
- Prepare the Dish: Grease a 9×13-inch baking dish. Spread half of the bread cubes in the dish. Evenly distribute the cream cheese cubes and half of the blueberries over the bread. Top with the remaining bread cubes and blueberries.
- Make the Custard: In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, salt, and maple syrup (if using).
- Soak the Bread: Pour the custard mixture evenly over the bread and press down gently so it absorbs the liquid. Cover and refrigerate for at least 2 hours or overnight for best results.
- Bake: Preheat oven to 350°F (175°C). Remove casserole from the fridge and let it sit at room temperature for 15 minutes. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15–20 minutes, or until golden brown and set.
- Serve: Let cool for 5 minutes, then dust with powdered sugar. Serve warm with maple syrup or extra blueberries.
Notes
- Use day-old bread for better texture.
- If using frozen blueberries, do not thaw before adding.
- Store leftovers in the fridge for up to three days. Reheat in the oven for best results.
Nutrition
- Calories: ~350
- Sugar: ~18g
- Sodium: ~250mg
- Fat: ~15g
- Saturated Fat: ~8g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~45g
- Fiber: ~2g
- Protein: ~10g
- Cholesterol: ~150mg