Blueberry and Cream Cheese French Toast Casserole! – With the easiest homemade blueberry sauce ever!
We love this brunch casserole and so do our guests! Â 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. Â I used a loaf of the stuff they bake up at your local grocery store. Â Cheap and cheerful! Â But you can sub with brioche or texas toast type if ya wanna get fancy. Â Anything that you can cut into big chunks. Â If you can find day old bread, even better. Â 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
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TIP: Â Freeze your cream cheese for 15 minutes before cutting into cubes. Â You will be glad you did, cuts so much easier!
How to make our Easy blueberry sauce:
Water, sugar, cornstarch and blueberries. Â Thats it! Â Whisk it up in a sauce pan until it’s simmers and done. Â It makes a big batch because who wants to run out of syrup?
Can I make the blueberry sauce in advance?
Yes! Â Simply cool it to room temp and store in the refrigerator. Â 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:
- Â The egg and bread has to sit at least 2 hours or overnight. Â 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? Â Never enough. Â 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. Â Made with sausage, egg, cheese and frozen hash brown cubes. Â 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!Â
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
- Â Make in advance. Â The egg and bread has to sit 2 hours or overnight. Â 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? Â Never enough. Â 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
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!
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????