BLUEBERRY & CREAM CHEESE FRENCH TOAST CASSEROLE
This Blueberry & Cream Cheese French Toast Casserole is a decadent, make-ahead breakfast treat. With layers of rich cream cheese, fresh blueberries, and custard-soaked bread, it’s the perfect way to start any morning or holiday brunch.
Ingredients
- 1 loaf challah or brioche bread cubed
- 8 oz cream cheese softened
- 2 cups fresh blueberries
- 6 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon butter for greasing
- Powdered sugar for garnish
- Maple syrup optional, for serving
Instructions
Preheat and Prepare:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
Layer the Casserole:
- Place half of the cubed bread into the prepared baking dish. Dot with cream cheese, placing small spoonfuls evenly over the bread. Add half of the blueberries on top. Repeat with remaining bread, cream cheese, and blueberries.
Make the Custard:
- In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract, sugar, cinnamon, and salt. Pour the custard mixture evenly over the bread and blueberries. Press down lightly to help the bread absorb the custard.
Bake:
- Cover with foil and refrigerate for at least 1 hour (or overnight for best results). Bake uncovered for 45–50 minutes, until golden and puffed up.
Serve:
- Garnish with powdered sugar and serve with warm maple syrup.
Notes
- Make-Ahead: Assemble the casserole the night before and refrigerate overnight for an easy morning prep.
- Variations: Swap blueberries for strawberries, raspberries, or mixed berries for a different twist.
- For a Crispy Top: Bake for an extra 5-10 minutes uncovered for a golden, crispy finish.