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Blueberry Cream Cheese French Toast Casserole Recipe

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  • Author: Lea
  • Total Time: 24 hours 70 minutes
  • Yield: 8 servings

Description

This Blueberry Cream Cheese French Toast Casserole is a delightful make-ahead breakfast or brunch dish featuring layers of cubed French bread, creamy cream cheese, and fresh blueberries soaked in an egg and milk mixture. Topped with a homemade warm blueberry sauce, it combines sweet and tangy flavors with a rich, custardy texture that bakes to perfection with a golden-brown crust.

Ingredients

Base

  • 1 package loaf of French bread
  • 2 packages cream cheese, room temperature (8 ounces each)
  • 2 cups blueberries, fresh or frozen, divided
  • 12 large eggs
  • 1 cup milk
  • 1/3 cup maple syrup or honey

Blueberry Sauce

  • 1 cup sugar
  • 2 tablespoons corn starch
  • 1 cup water
  • 1 tablespoon butter
  • 1 cup blueberries

Instructions

  1. Prepare the casserole dish: Spray a 9x13-inch baking dish with cooking spray. Cut or tear the French bread into cubes and spread them evenly in the bottom of the dish.
  2. Add cream cheese and blueberries: Cut the cream cheese into 1-inch cubes and scatter them over the bread cubes. Sprinkle 1 cup of blueberries evenly over the mixture.
  3. Mix the egg soak and soak bread: In a large mixing bowl, whisk together the eggs, milk, and maple syrup (or honey). Pour this mixture gradually over the bread, allowing the bread to absorb the liquid without becoming soggy. Cover the dish with foil and refrigerate overnight to let flavors meld and the bread soften.
  4. Prepare the blueberry sauce: In a medium saucepan, combine sugar and corn starch until well mixed. Add water and stir until smooth. Place over medium heat and bring to a boil, stirring continuously for 2-3 minutes until the sauce thickens.
  5. Add remaining blueberries and simmer: Stir in the remaining 1 cup blueberries and reduce heat to a simmer. Cook for 8-10 minutes, stirring occasionally, until blueberries begin to burst but some remain whole for texture.
  6. Finish the sauce: Remove the saucepan from heat and stir in butter until melted and incorporated. Transfer the sauce to a container and refrigerate until ready to serve.
  7. Bake the casserole: Next morning, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator, keep it covered with foil, and bake for 30 minutes.
  8. Uncover and continue baking: Remove the foil and bake for an additional 25-30 minutes until the top is golden brown and the center is set.
  9. Reheat blueberry sauce: While the casserole bakes, gently warm the blueberry sauce on the stovetop or in the microwave until hot and ready to serve.
  10. Serve: Spoon the warm blueberry sauce generously over portions of the casserole. Optionally, use fruit preserves thickened with corn starch for an easier alternative sauce.

Notes

  • Do not let the bread become soggy before baking; it should be moist but still maintain structure.
  • Using fresh or frozen blueberries works well for both the casserole and sauce.
  • For a sweeter or less sweet dish, adjust maple syrup or sugar quantities to taste.
  • The casserole must be refrigerated overnight to properly soak and develop flavor.
  • Leftover casserole can be refrigerated and reheated; sauce can be warmed separately.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/blueberry-cream-cheese-french-toast-casserole-recipe/