Blueberry and Cream Cheese French Toast Casserole! – With the easiest homemade blueberry sauce ever! We love this brunch casserole and so do our guests! You make it the night before and just pop it in the oven in the morning. If I was a blueberry…this is how I’d like to be remembered :).
I’ve been thinking about this recipe for some time and I was saving it for special. Special is here! Why is special here? Well …ummmm, because it’s spring time in Seattle! (that sounds like a good enough reason to me!). It’s the first dry day in like forever and I’m feeling all carby and stuff. I’m not sure what that means, but if carby is a feeling…I’m having it. These particular carbs come with fruit…it’s all about balance ya know.
How to make delicious Blueberry and Cream Cheese French Toast Casserole!
First off the bread. I used a loaf of the stuff they bake up at your local grocery store. Cheap and cheerful! But you can sub with brioche or texas toast type. Anything that you can cut into big chunks.
Kinda rockin’ the pour shots today :). Pour on the egg…pour on the fresh and easy blueberry sauce…pour on the sunshine! I’ll be lacing up my tennies and walking off all the taste testing I did, thats for sure. Feeling carboriffic today!
You can see all those chunks of cream cheese and the fresh blueberries that get baked right in! TIP: Freeze your cream cheese for 15 minutes before cutting into cubes. You will be glad you did!
Lets talk about the sauce.
It’s water, sugar, cornstarch and bluebs. Thats it! Whisk it up in a sauce pan until it’s simmers and done. It makes a lot because who wants to run out of syrup? I filled dup this large gravy boat and still had some left in the pan. You can make this a day or two in advance and just heat up before serving.
Tips to make this Blueberry French Toast Casserole with Fresh Blueberry Sauce:
- It takes 10 minutes to throw together. Make in advance. The egg and bread has to sit 2 hours or overnight. Can be made 2 days in advance.
- Freeze the cream cheese for 20 minutes to make cutting into cubes easier.
- Feeds 8-10 people.
- Comes with a blueberry sauce recipe that takes only 10 minutes, is super simple and makes enough to out last the last bite of this casserole …thats always a problem with sauce isn’t it? Never enough. But I got ya covered on this one!
- We used fresh bluebs, but frozen is okay. (If using frozen, just toss them in 2 tablespoons of flour, so they don’t bleed all over your pretty little casserole. After tossing them in the flour, shake off the excess). But fresh is best for this recipe.
- We sprinkled it with raw sugar so the top was all crunchy and stuff…yum.
To Brunch and Spring Time in Seattle!
If your feeling like a savory brunch casserole…try our Eggs Benedict Casserole. All the flavors of your favorite beni with half the work!
or Mexican Breakfast Casserole – Corn tortillas soaked in eggs and cream with sausage and chilies!
Check out all of our Breakfast and Brunch Recipes HERE!
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An overnight breakfast or brunch casserole that comes together quickly along with an easy recipe for Blueberry syrup!
- 1 large loaf french bread - about 8 cups day old is best
- 8 eggs
- 2 1/2 cups half and half
- 1/3 cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh blueberries or frozen blueberries that have been tossed in 1 tablespoon of flour to keep them from bleeding
- 1 8 oz package cream cheese, light or regular cubed. (for easier cutting put in freezer for 15 minutes)
- 1/4 cup raw sugar for sprinkling on top optional
- 2 cups water
- 1 cup sugar
- 4 tablespoons cornstarch
- 2 cups blueberries
- Butter a 9 x 13 casserole dish.
- Cut french bread into 2 inch cubes and set aside.
In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed.
- Put one half of bread cubes in prepared dish.
Top with half cream cheese cubes and half cup of blueberries.
Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
- Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
- Preheat oven to 375 degrees.
- Remove plastic wrap and sprinkle casserole with raw sugar.
- Cover casserole with foil and bake for 30 minutes.
Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
- Cool slightly and serve with blueberry sauce.
- Blueberry Sauce
- In small saucepan, combine sugar, water and cornstarch until simmering.
Add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to desired consistency.
- Cool slightly before serving or store in refrigerator for up to 3 days.