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Laughing Spatula / Recipe Index / Breakfasts / Blueberry & Cream Cheese French Toast Casserole

Blueberry & Cream Cheese French Toast Casserole

By Kathi & Rachel

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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
4.06 from 155 votes
Print Pin Recipe  Comment
Prep Time
20 mins
Cook Time
1 hr
Chill at least 2 hours
2 hrs
Total Time
1 hr 20 mins
 

An overnight breakfast or brunch casserole that comes together quickly along with an easy recipe for Blueberry syrup!

Course: Breakfast, brunch, Main Course
Cuisine: American
Servings: 8
: 342 kcal
: 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
  1. Butter a 9 x 13 casserole dish.
  2. Cut french bread into 2 inch cubes and set aside.
  3. In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt.  Whisk until completely mixed.

  4. Put one half of bread cubes in prepared dish.
  5. Top with half cream cheese cubes and half cup of blueberries.

  6. Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.

  7. Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
  8. Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.

  9. Preheat oven to 375 degrees.
  10. Remove plastic wrap and sprinkle casserole with raw sugar.
  11. Cover casserole with foil and bake for 30 minutes.
  12. Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.

  13. Cool slightly and serve with blueberry sauce.
  14. Blueberry Sauce
  15. In small saucepan, combine sugar, water and cornstarch until simmering.
  16. Add blueberries and simmer for 10 minutes.  Using a fork or whisk, slightly break up the blueberries to desired consistency. 

  17. Cool slightly before serving or store in refrigerator for up to 3 days.
Recipe 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 Facts
Blueberry and Cream Cheese French Toast Casserole
Amount Per Serving
Calories 342 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 191mg64%
Sodium 244mg10%
Potassium 201mg6%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 39g43%
Protein 8g16%
Vitamin A 535IU11%
Vitamin C 6mg7%
Calcium 113mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Filed Under: Breakfasts, Casseroles, Holidays, Main Course Recipes, Most Popular Recipes, Sauces and condiments

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Reader Interactions

Comments

  1. Donna says

    August 31, 2018 at 7:10 pm

    5 stars
    I had this at a bed and breakfast and it was wonderful! Can’t wait to make it myself!

    Reply
  2. Renee Goodwin says

    May 11, 2018 at 9:31 pm

    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

    Reply
    • Kathi @ LaughingSpatula.com says

      May 12, 2018 at 7:10 am

      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

      Reply
  3. Kamnaa Arya says

    April 4, 2018 at 9:07 am

    5 stars
    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 ?

    Reply
    • Kathi @ LaughingSpatula.com says

      April 4, 2018 at 9:27 am

      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!

      Reply
      • Kamna Arya says

        April 4, 2018 at 9:50 am

        Walnuts and a brown sugar glaze are awesome ideas! I’ll try it on Saturday and update you 🙂 Cant wait to try them both!!

        Reply
  4. Glenn says

    March 29, 2018 at 10:33 pm

    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.

    Reply
    • Kathi @ LaughingSpatula.com says

      March 29, 2018 at 11:03 pm

      Hi Glenn – about 8 cups. Good question, will add it to the recipe card!

      Reply
  5. Barb says

    March 29, 2018 at 6:15 pm

    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.

    Reply
    • Kathi @ LaughingSpatula.com says

      March 29, 2018 at 11:09 pm

      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!

      Reply
  6. Judy says

    March 24, 2018 at 6:49 pm

    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.

    Reply
    • Kathi @ LaughingSpatula.com says

      March 24, 2018 at 6:59 pm

      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!

      Reply
  7. Tracy says

    January 1, 2018 at 12:40 am

    5 stars
    Made this for Christmas morning! A huge hit with everyone and no work needed. Spent the morning with family and friends; not cooking!!!!

    Reply
    • Kathi @ LaughingSpatula.com says

      January 1, 2018 at 2:47 am

      That makes me really happy! Thank you for taking the time to send such a nice note Tracy!

      Reply
  8. Carol says

    November 26, 2017 at 3:16 am

    5 stars
    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!

    Reply
    • Kathi @ LaughingSpatula.com says

      November 26, 2017 at 4:13 pm

      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!

      Reply
  9. Kat Jones says

    September 10, 2017 at 8:23 pm

    5 stars
    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?

    Reply
    • Kathi @ LaughingSpatula.com says

      September 11, 2017 at 2:23 pm

      You bet! That should work fine Kat. Hope you love it!

      Reply
  10. Judy H says

    May 16, 2017 at 3:08 pm

    5 stars
    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.

    Reply
    • Kathi @ LaughingSpatula.com says

      May 16, 2017 at 3:57 pm

      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!

      Reply
  11. Julia says

    May 6, 2017 at 1:09 am

    5 stars
    How much blueberries are needed for the sauce? It doesn’t have seperate amounts for the casserole + sauce.

    Reply
    • Kathi @ LaughingSpatula.com says

      May 6, 2017 at 1:55 am

      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!

      Reply
      • Julia says

        May 6, 2017 at 2:50 pm

        5 stars
        Thanks! A friend made this once and it was a hit! I’m about to pull it out of the oven!

        Reply
  12. CJ says

    May 5, 2017 at 11:30 am

    Should this be stored in the refrigerator, or is sitting out ok? Can’t wait to try it!

    Reply
    • Kathi @ LaughingSpatula.com says

      May 5, 2017 at 1:57 pm

      Hi CJ – I’d store it in the fridge…all those eggs and cream :). Hope you get a chance to try it!

      Reply
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