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! 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.
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!
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.
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.
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
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
Mary Beth KARPICH says
Recipe looks amazing. My friend makes a similar recipe but uses Pepperidge farm Cinnamon swirl bread . Do you think that would work well? My friend says everyone loves it when she makes it but hers doesn’t call for cream cheese. thanks
LaughingSpatula.com says
I think that sounds delicious! You could really custom this recipe to whatever you want. Different fruit, omit the cream cheese etc. It’s all about the bread to egg ratio so it comes out nice and fluffy and not dry or mushy.
Anne says
I just made this with my daughter. It was a big hit! Thanks for a simple and delicious recipe.
Terri Lyn larsen says
OMGoodness, this is delicious and so easy to make! I made this at Thanksgiving time and it was a hit! I also made an egg & sausage casserole but wanted something in addition to the brunch. The blueberry sauce was delicious and no need for maple syrup. Thank you for suggesting to freeze the cream cheese before cubing. I did and I can see it made cubing a lot easier. Thank you for a delicious recipe!
Misty says
I am having an issue as I am making this right now. It’s not cooking in the middle and now it’s getting browner than I want. I put tin folic back over to cook. Please advise.
LaughingSpatula.com says
Hi Misty, sounds like your oven is running too hot. You are doing the right thing by covering it with foil and continue baking. Ovens can vary up to 30-50 degrees, it’s never good when you find out on Christmas! Pour more mimosas :).
Kristen Strong says
I don’t like blueberries. I know right, who doesn’t like blueberries? So, I decided to substitute raspberries instead in the same proportions. I also used fat-free cream cheese, and in case anyone was wondering, it worked just fine. The dish turned out great and was a hit with my guests. The only other thing I did differently was to strain the sauce through a fine mesh sieve to get the raspberry seeds out. I put out maple syrup alongside the raspberry sauce and most of my guests used a little of each. Also, the raspberries at the grocery store were a bit off so I used frozen. The tip about tossing them in flour was a good one. I didn’t have any bleeding of berry juice. Thanks for the great recipe. This will definitely be one I will make again.
LaughingSpatula.com says
I more than love this idea! In fact I think I need to blog version #2 with frozen raspberries and strained raspberry sauce! Way to make it your own…yum!
Brittany says
Could I freeze this by any chance? It looks delicious and I’d love to make it for our church casserole sale!
LaughingSpatula.com says
Hi Brittany – I’m afraid it would thaw and be mushy because of all the egg and soft bread. I have not tried it though, just my best guess given the texture of the dish. If you try it, could you let us know how it works out please!
Ann says
I need to make this where it will be grab and go. How is it without the sauce?
LaughingSpatula.com says
It very moist and delicious with chunks of cream cheese. Will be delicious without the sauce! Maybe a sprinkle of powdered sugar if you can swing it.
Liza says
Thank you for this recipe. I made two for the first time today for 30 high schooler swim girls. This was a hit according to my daughter. I have not tried it, but will make another one to share at my work tomorrow.
It looked and smelled soooo like Christmas morning????
Donna says
I had this at a bed and breakfast and it was wonderful! Can’t wait to make it myself!
Renee Goodwin says
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
Kathi @ LaughingSpatula.com says
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
Kamnaa Arya says
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 ?
Kathi @ LaughingSpatula.com says
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!
Kamna Arya says
Walnuts and a brown sugar glaze are awesome ideas! I’ll try it on Saturday and update you 🙂 Cant wait to try them both!!
Glenn says
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.
Kathi @ LaughingSpatula.com says
Hi Glenn – about 8 cups. Good question, will add it to the recipe card!
Barb says
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.
Kathi @ LaughingSpatula.com says
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!
Judy says
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.
Kathi @ LaughingSpatula.com says
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!
Tracy says
Made this for Christmas morning! A huge hit with everyone and no work needed. Spent the morning with family and friends; not cooking!!!!
Kathi @ LaughingSpatula.com says
That makes me really happy! Thank you for taking the time to send such a nice note Tracy!
Carol says
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!
Kathi @ LaughingSpatula.com says
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!