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.
MY LATEST VIDEOSKinda 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.
Here’s a video to show you how we made this delicious Blueberry French Toast Casserole with Fresh Blueberry Sauce!
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!
Clink!
Kathi
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!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
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.
Everything, and I mean everything, about this look amazing. I guarantee that when I make this, I will be the post popular person in the household, for a brief moment…and I thank you for that 🙂
Enjoy your moment Sarah :)….Thanks for the note!
This looks delicious and would be perfect at my next brunch!!
Thanks Sam! Hope you get a chance to try it!
I would love to take this to a brunch, but I’d love it more if I could eat it without sharing!
Thank you for the nice comment Renee!
WOW I love how you incorporated cream cheese to this already sinfully YUMMY recipe! Genius!
Thanks Mahy! Couple more little calories won’t hurt 🙂
yum! french toast are one of my favourite breakfast during the week end and this casserole looks delicious!
Thank you! Hoping you get a chance to try it!
That picture of your casserole makes me want to eat it off my screen! I think we will have this on the weekend, to celebrate the official end of winter 🙂
Thank you Jolina! Really appreciate your comment! Lovin’ those pour shots today 🙂
Oh, yes…..this would be perfect for a large brunch party. I love those blueberries! I am inspired…..pinned it! 🙂
This would make for a perfect easter morning breakfast. I never have made a baked french toast casserole before – but it is something I must try!
Making this tomorrow for Easter breakfast – using regular bread though- hope it’s still just as good!
It should be fine…might be a little bit softer is all and not the definition of the big chunks. No worries…should be great!
I bought the ingredients to make over the Christmas holiday but keep forgetting to prep the night before. Can it soak for less time than the minimum 3 hours you recommended? What do you think would be different?
The egg wouldn’t have time to soak into the bread but you could probably give it a try without too much harm. Could be dry or the egg could bake on the bottom. Can’t recommend since I haven’t tried it.
I gave it an hour and a half and we couldn’t wait any more! I don’t know how it would have been after 3 hours since this was our first time with the recipe, but it was absolutely delicious! Everyone loved it and it looked beautiful. I did stir it before putting it in the oven to try to compensate for the shorter time. It was moist and evenly cooked. Will definitely make this again! Thanks!
And thank you, Kathi, for your quick response! I appreciate it. Merry Christmas!
Thank you for the update! So glad you loved it and it worked!
Is it possible to make a double batch in the same pan if the container is deep enough or would you suggest using 2 pans?
Hi Chris – two pans. I would be concerned that the middle might not get all the way cooked through and be doughy.
Could this soak Friday-Sunday morning? Trying to make ahead for Easter.
Hi Keisha – I have not tried it but I think it would be fine. Maybe you could assemble on Friday and pour the egg mixture over it on Saturday? Again, sure it would be okay but I haven’t tried it so makes me unable to recommend.
Should this be stored in the refrigerator, or is sitting out ok? Can’t wait to try it!
Hi CJ – I’d store it in the fridge…all those eggs and cream :). Hope you get a chance to try it!
How much blueberries are needed for the sauce? It doesn’t have seperate amounts for the casserole + sauce.
Hi Julia! 2 cups of blueberries for the sauce. I can see where the recipe was hard to read and I fixed it to be a bit more clear. Please take a look and let me know if I can help any further!
Thanks! A friend made this once and it was a hit! I’m about to pull it out of the oven!
someone I met at the grocery store (bread aisle) suggested this recipe and I made it this morning. I halved the recipe as there are only 3 of us eating it. FANTASTIC! This recipe is a keeper.
I love that there are people that talk about my recipe at a grocery store! Yay! Thanks for taking the time to write such a nice note!
This looks so amazing! I will be making it tonight for our potluck at work tomorrow and I’m so excited! Is it okay to warm up the blueberry sauce in the microwave because I will be making it tonight and storing it in the refrigerator before the potluck?
You bet! That should work fine Kat. Hope you love it!
I’ve made this recipe a few times now for get-togethers and should have complimented you a long time ago. Each time challah was substituted for the French bread.
Tonight it’s being prepared for a special morning tomorrow and all the stars aligned. After following a low-fibre, low-residue diet for a month after an acute diverticulitis attack, tomorrow will be my first transition day out of it. Yes, my husband had to suffer too. A loaf of white bread was going stale and daring me to do something with it other than feeding squirrels, we had a glut of half and half after a shopping “mistake”, and there was half a package of cream cheese already in the freezer along with frozen blueberries.
Blueberries have skins, but no seeds, so it’s a chance to transition out gently. I’m really looking forward to having it again thank you!
Dear Carol, Thank you so much for your sweet note! We hope you are fully recovered and enjoy every bite! We have quite a few healthy recipes on this site, it’s kinda our specialty. You can check them all out here!
Made this for Christmas morning! A huge hit with everyone and no work needed. Spent the morning with family and friends; not cooking!!!!
That makes me really happy! Thank you for taking the time to send such a nice note Tracy!
Just talked with my blue berry growers a few days ago and cannot wait til May to get my hands on them!! The price is outrageous in my area so I going to buy a flat and freeze them. If anyone else wants to freeze some do NOT wash them, just pick out stems, leaves and put them in zippy bags and lay flat in the freezer. Of course you should date them.
Good advice Judy! I paid over 8.00 for a container of them. Whats up with blueberry prices? Let me know when you try this and hoping you love it!
Anyway this recipe could be modified to be cooked in a crockpot? Want to bring it to Easter Brunch after church to my daughter’s home. Thinking I could bake it in the removal crockpot baking insert then return it to the crockpot and leave on keep warm for the 2 hours before we eat it.
Hello Barb! – I did some searching and found a couple recipes similar to ours that cooked in the slow cooker. The bread and eggs were soaked overnight per recipe, but then put into a slow cooker and cooked for 4 hours on low. I have not tried this…I repeat…I have not tried this! :). But it seems to me it would work. I would love love a report back if you give it a try!
This looks good can’t wait to make .. how many cups of bread would you say? I got an Italian soft bread but I can’t tell if it’s “large” or not.
Hi Glenn – about 8 cups. Good question, will add it to the recipe card!
I am looking forward to try this with blueberries! It looks delicious , yet so simple 🙂
I have a question- you think this recipe would also work with bananas ? Planning to use maple syrup as sauce for this one.
I want to make two of these- one with blueberries, and another with bananas- for an event- for the two team colors ?
I think bananas would be fabulous Kamnaa, but I’m not sure how well they will hold up after soaking over night and baking but the flavor would be great! Use bigger chunks instead of small slices. Maybe a brown sugar glaze to imitate a banana foster…oh, I see a new recipe coming! Let us know okay? Oh…and walnuts. Walnuts would be good!
Walnuts and a brown sugar glaze are awesome ideas! I’ll try it on Saturday and update you 🙂 Cant wait to try them both!!
Hi Kathi, so excited to make this for brunch this Mother’s Day!! Should it be baked in a water bath? The “sneak peek” of the recipe on Pinterest calls for two cups of water. I assumed for a water bath but it wasn’t in the directions. I don’t want to mess it up 🙂
Renee
Hi Renee – the two cups of water is for the blueberry sauce. This does not require a water bath. Pinterest just gives a snippet of ingredients. You can see the full recipe here: https://laughingspatula.com/blueberry-cream-cheese-french-toast-casserole/#wprm-recipe-container-5346