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
Debbie says
This is absolutely the best breakfast casserole I have ever made. I have made it several times. To cut a few calories I tried reduced fat cream cheese, half whole milk and half and half, and used light maple syrup instead of sugar. Doesn’t matter how you make it, it always turns out delicious.
Kathi & Rachel says
Thanks Debbie! Those are all great swap ideas, thanks for sharing!
Maureen says
I made this for my husband and myself for Christmas morning. Since it was only the two of us. I had to figure out how to cut it back. I had plenty so we had leftovers the next morning. My husband loved it and so did I. It heated up perfectly the next day and we both devoured it.
Thanks for a great recipe.
Kathi & Rachel says
So glad you loved it Maureen! A little trick. If you hover over the ‘servings’ word in the recipe card a little slider will pop up and you can adjust. Ahhhh, technology :). Thanks for the nice note!
Ashley says
I have a similar recipe that I have been mailing for years as a family favorite. It’s always a crowd pleaser! We also have made it with frozen peaches and made a peach sauce or just topped with maple syrup. My fave variation was peaches in the casserole (substituted cup for cup), chopped pecans sprinkled on top, and topped with maple syrup. The blueberry glaze would be good on peaches tho… may be my next variation 😜
Kathi & Rachel says
Oh I love the idea of peaches! Writing that down for future recipe try!
Michelle Black says
Can you suggest an alternative to using eggs in this recipe?
Kathi & Rachel says
You can check the vegan section of your grocery store for an egg substitute. I have heard they work really well with baking but I have not tried so can not guarentee. Eggs are what holds this casserole together. Hope that helps!
Mona says
Amazing!!! I doubled the cinnamon and vanilla and I used raisin bread Amazing!!!
Amy says
Have you ever made this with strawberries instead of blueberries? If not, do you think I would need to adjust other ingredients if I used strawberries?
Kathi & Rachel says
I have not tried it Amy. I think it would be fine but strawberries might get a bit mushy, they dont cook very well without breaking down.
Sandra says
Making for girls weekend. We are 14 going to make two batches.do I have to double recpe for the syrup.?
Can’t wait
Kathi & Rachel says
I would! It only takes minutes to make. BTW if you hover over the servings size in the recipe card a slider will pop up and you can adjust the servings to easy double!
Paula says
I’ve been making a blueberry french toast for years. I add pecans to the top, but the addition of cream cheese sounds interesting. Does it taste like plain old cream cheese? What about adding a little sugar and vanilla and piping it throughout? Would that be overkill?
Kathi & Rachel says
Hi Paula – I encourage you to try it. The recipe is great as is!
Nicole says
How much blueberries is needed for the blueberry sauce?
Kathi & Rachel says
Hi Nicole – 2 cups. It’s in the recipe card you must have just missed it! Merry Christmas!
Thats confidential says
Tastes great and not too hard to make
Lin Bustamante says
Made this for Fathers Day but used raspberries instead, delicious!
When I took off the foil I also spread the cream cheese a little so there wasn’t big chunks of it
Karen Brzezicki says
I’ve made this several times now, only I double it. i am a firefighter/paramedic and the guys at the firehouse DEVOUR this. Just so you know the doubled recipe feed five firemen ;).
Love it, as is, i would change nothing.
Suzie (Australia) says
Hi ladies, I made this divine creation yesterday morning and cooked it this morning. It was heavenly and I wouldn’t and didn’t change a thing. Thank you for a beautiful recipe.
Kathi & Rachel says
Hi Suzie! Thank you for that nice review! So glad you loved it! Hoping the fires have settled down a bit in Australia…we are all thinking of you!
Ellen says
I have mixed reviews for this recipe which I made for Christmas brunch. Most comments were very favorable but some found it too rich and too sweet. I’ll make t again but reduce the cream cheese by 1/4 and cut it in very, very small cubes. I didn’t make the blueberry sauce so don’t have an opinion on it.
Kathi & Rachel says
Hi Ellen! The recipe is a mixture of half and half, eggs, bread and a bit of sugar. Yup, it’s rich…with or without the cream cheese :). Maybe your more of a savory girl like me? You might enjoy the Breakfast Enchilada with Sausage we recently posted? You can see that recipe here: https://laughingspatula.com/breakfast-enchiladas-with-sausage/ thanks for writing in!
Ann says
Made this for Christmas morning and it was fantastic. When I asked my son what he wants for his birthday brunch gathering, he requested this again. This recipe is becoming a favorite in our house and it’s so nice to be able to make it the night before so I can enjoy the morning with the family and not stress.
HR says
If I am baking for work do you recommend waking up a little early to bake it in the morning or baking it and having it in the fridge overnight?
It looks amazing!
LaughingSpatula.com says
Hi HR, it serves warm to room temp really good so I would say bake it in the morning and serve it up. If you need to reheat in the oven, cover well with foil and bake on 350 for 30 minutes. If using microwave, use gently. 1 minute for a big slice so it doesn’t dry out. Hope that helps!