Description
A cozy breakfast or brunch favorite, this Blueberry Cream Cheese French Toast Casserole combines soft, custardy baked bread with a creamy, tangy center and sweet, juicy blueberries. Perfect for weekend mornings, holiday gatherings, or any special occasion, this recipe is simple to prepare ahead of time and always impresses family and friends.
Ingredients
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1 loaf of day-old brioche or challah bread, cut into 1-inch cubes
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8 oz cream cheese, softened
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1 cup fresh blueberries
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6 large eggs
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1 ½ cups whole milk
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1 teaspoon pure vanilla extract
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¼ teaspoon ground cinnamon
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¼ teaspoon salt
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½ cup granulated sugar
Topping:
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½ cup brown sugar
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¼ cup all-purpose flour
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¼ teaspoon ground cinnamon
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4 tablespoons unsalted butter, cold and cut into small cubes
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½ cup chopped pecans or walnuts (optional)
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Cut the bread into 1-inch cubes and place half in the dish.
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Slice the cream cheese and scatter over the bread layer. Sprinkle blueberries on top, then cover with remaining bread cubes.
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In a large bowl, whisk together eggs, milk, granulated sugar, vanilla, cinnamon, and salt. Pour over the layered bread, pressing gently to soak.
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Cover and refrigerate for at least 2 hours or overnight.
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In a small bowl, combine brown sugar, flour, and cinnamon. Cut in butter until coarse crumbs form. Add nuts if desired.
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Remove casserole from fridge and sprinkle topping evenly. Bake uncovered for 45–55 minutes, until golden and set.
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Let cool 10–15 minutes before slicing. Serve warm with maple syrup or extra blueberries.
Notes
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Day-old bread works best to absorb the custard without becoming mushy.
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Room-temperature ingredients help the custard mix smoothly.
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Frozen blueberries can be used if thawed and drained.
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For a dairy-free version, substitute plant-based milk, dairy-free cream cheese, and vegan butter.
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Assemble the casserole the night before for an easy, stress-free breakfast.
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Store leftovers in the refrigerator up to 3 days; reheat in the oven or microwave.
- Prep Time: 20 minutes (plus soaking time)
- Cook Time: 45–55 minutes