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Blueberry & Cream Cheese French Toast Casserole

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 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 :).

Blueberry syrup poured over french toast casserole

 

I’ve been thinking about this recipe for some time and I was saving it for special.  Special is here!    It’s the first dry day in like forever in Seattle 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, 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 if ya wanna get fancy.  Anything that you can cut into big chunks.  If you can find day old bread, even better.  Or just leave it out overnight if you have the time.

French bread for the casserole

What would I serve with this Blueberry French Toast casserole?

  • Mimosas….kinda goes without saying…
  • crisp bacon
  • sausage
  • fruit platter

 

TIP:  Freeze your cream cheese for 15 minutes before cutting into cubes.  You will be glad you did, cuts so much easier!

 

Pouring egg custard over the blueberry casserole

How to make our Easy blueberry sauce:

Water, sugar, cornstarch and blueberries.  Thats it!  Whisk it up in a sauce pan until it’s simmers and done.  It makes a big batch because who wants to run out of syrup?

Can I make the blueberry sauce in advance?

Yes!  Simply cool it to room temp and store in the refrigerator.  You can make this up to 3 days in advance.

Homemade Blueberry Syrup in a beautiful gravy boat

 

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:

  •  The egg and bread has to sit at least 2 hours or overnight.  Can be made up to 2 days in advance.
  • Freeze the cream cheese for 15 minutes to make cutting into cubes much 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 blueberries, 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.

Blueberry Syrup poured over warm casserole

 

 

To Brunch and Blueberries!

Clink!

Kathi

If your feeling like a savory brunch casserole…try our Easy Breakfast Casserole.  Made with sausage, egg, cheese and frozen hash brown cubes.  Who knew there was such good stuff in the frozen food aisle!

 

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! 

Blueberry and Cream Cheese French Toast Casserole

An overnight breakfast or brunch casserole that comes together quickly along with an easy recipe for Blueberry syrup!
4.21 from 185 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour
Chill at least 2 hours: 2 hours
Total Time: 1 hour 20 minutes
Servings: 8
Author: Kathi & Rachel

Ingredients

For Casserole

  • 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

Blueberry Sauce

  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups blueberries

Instructions

  • 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.

Notes

  •  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.

Nutrition

Calories: 342kcal | Carbohydrates: 49g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 191mg | Sodium: 244mg | Potassium: 201mg | Fiber: 1g | Sugar: 39g | Vitamin A: 535IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1mg

 

 

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Reader Interactions

Comments

  2. Chris says

    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?

    Reply

  3. Andy says

    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?

    Reply

    • Kathi Kirk says

      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.

      Reply

      • Andy says

        5 stars
        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!

        Reply

  6. Pat says

    Oh, yes…..this would be perfect for a large brunch party. I love those blueberries! I am inspired…..pinned it! 🙂

    Reply

      • Sen says

        5 stars
        Delicious! I made this for Christmas breakfast and everyone loved it. The casserole itself wasn’t too sweet so the blueberry sauce combination was perfection. I followed the directions as they are and didn’t change anything besides adding a little bit of sugar to my frozen blueberries before tossing them in the flour. Thanks for an easy and great recipe!

        Reply

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