Description
A decadent Blueberry Cream Cheese French Toast Casserole that combines the richness of cream cheese with sweet fresh blueberries layered between cubes of French bread, soaked in a custard mixture, and baked to golden perfection. This make-ahead breakfast casserole is perfect for brunches and special occasions, served with a dusting of powdered sugar and a drizzle of maple syrup.
Ingredients
Scale
Base
- 1 loaf French bread (about 14 oz), cut into 1-inch cubes
- 1½ cups fresh or frozen blueberries
- 8 oz cream cheese, cubed
Custard Mixture
- 8 large eggs
- 2½ cups whole milk
- ½ cup heavy cream
- â…“ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Topping and Serving
- 2 tablespoons butter, melted
- Powdered sugar for dusting
- Extra maple syrup for serving
Instructions
- Prepare Baking Dish and Layer Bread: Grease a 9×13-inch baking dish. Layer half of the cubed French bread evenly in the bottom of the dish to create the base of the casserole.
- Add Cream Cheese and Blueberries: Evenly scatter the cubed cream cheese and fresh or frozen blueberries over the bread layer, distributing them well for bursts of flavor throughout.
- Top with Remaining Bread: Add the remaining cubes of French bread over the cream cheese and blueberries, forming the top layer of the casserole.
- Make Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, maple syrup or honey, vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.
- Soak the Bread: Pour the custard mixture evenly over the layered bread, cream cheese, and blueberries. Gently press down on the top layer of bread to help it absorb the custard fully.
- Refrigerate: Cover the baking dish with foil or plastic wrap and refrigerate for at least 2 hours or overnight to allow the custard to soak in thoroughly and flavors to meld.
- Preheat Oven and Prepare for Baking: When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and drizzle the melted butter evenly over the top.
- Bake Covered: Cover the casserole with foil and bake for 30 minutes to gently cook and set the custard without drying out the top.
- Bake Uncovered for Browning: Remove the foil and continue baking for an additional 25 to 30 minutes, until the casserole is golden brown on top and fully set in the center.
- Rest and Serve: Let the casserole rest for 10 minutes after baking to allow it to firm up for easier slicing. Dust with powdered sugar and serve warm with extra maple syrup, if desired.
Notes
- You can swap in brioche or challah bread for a richer, more tender texture.
- If using frozen blueberries, do not thaw them beforehand to prevent the juice from bleeding into the casserole.
- Leftovers reheat well in the microwave or oven for a quick breakfast or snack.
