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
Angie says
Can I make this in a crockpot? If so, how long and on low or high?
Kathi & Rachel says
Hi Angie – you can cook this in a crockpot! On low for 3-4 hours or high for 2-3 hours. Kathi
Janet says
Can I freeze this and bake it at a later date?
Kathi & Rachel says
Hi Janet – It is not recommended. Cream and eggs do not freeze well.
Matty says
Very good! Probably the best French toast bake I’ve made. 🤍
Kathi & Rachel says
Thank you Matty! Appreciate your nice comment! Kathi
Helen says
We LOVE this recipe! This is our go to Christmas breakfast. I also bring it as a brunch dish.
Kathi & Rachel says
So glad you love it Helen! thank you for the nice note and 5 stars! woot!
Carrie Anne says
Hi
Would love to try this. I have a package of bakery made crescents. Could I use those in place of the bread?
Kathi & Rachel says
Yes they would work great! We have a new recipe that you might consider that uses Croissants. You can check it out here: https://laughingspatula.com/croissant-breakfast-casserole/
Pat Gill says
Wondering if i can make this today and freeze it to cook next week when we have company. Wont have time to make it while they are here. Has anyone tried freezing french toast or an egg bake?
Kathi & Rachel says
Hi Pat – I wouldnt recommend it. Custard, eggs etc do not freeze well. It can be fully assembled the night before and then baked.
Terry says
Made this for a crowd and was quite pleased with the result. I added a good amount of cinnamon sprinkled throughout as I added the cream cheese, bread, and blueberries — cuz I love cinnamon! Also increased salt a bit, cuz I love that to break up the sweet of the recipe a bit. Great recipe. Much thanks!
Tanya says
Just wondering if a vanilla brioche loaf would work with this recipe? Everything about this recipe is screaming for me to make it but that’s the only bread I have on hand.
Kathi & Rachel says
Yes it would be very good with brioche!
Jessica says
Question: can you substitute strawberries for some of the blueberries? Tbh I ran out of blueberries but have a container of strawberries I can supplement with! Can you make the blueberry sauce more of a mixed berry?
Kathi & Rachel says
Hi Jessica – I have not tried using strawberries but it should work just fine, in fact I really like the idea :)! Could you get back to us and let us know how it turned out? Thanks!
Pam Parsley says
A friend made this for my daughter’s wedding brunch and OMGOODNESS! I had to have the recipe. So easy to make and switch up. I only add blueberries to 1/2 for those who don’t care for blueberries and drizzle that 1/2 with maple syrup. My family love it. Only down side is…..there are never any left overs to snack on later!!!!
NICKY says
My aunt made this for a family gathering last weekend, and it was amazing! I can’t wait to make it myself. While I wouldn’t change a thing because blueberries are my jam, my dad hates them. Have you tried this with other berries or fruit? If so, what would you recommend?
Tammy says
Could fresh strawberries be used for this instead of blueberries? A friend made this for us recently with the blueberries and it is so delicious!! I am just curious as to changing it up.
BeckyT says
Could I freeze this? If so would it be better to bake, cool, then freeze? Or freeze after soaking, then bake once thawed? Thinking ahead to postnatal prep for my family.
Kathi & Rachel says
Hi Becky – Better to bake, cool then freeze. Thaw then reheat at 325 uncovered.
Betsy Cadle says
Can we substitute the blueberries with a different fruit and if so what type would you recommend?
Kathi & Rachel says
Hi Betsy – here is the same recipe only with pineapple: https://laughingspatula.com/easy-pineapple-bars/. You can sub any fresh berries for the blueberries as well as fresh peaches.
Jay | Spice and Life says
I finally found what I was looking for! Easy to make and full of fantastic flavor.
Selena says
Could I use whole milk instead of half and half? Thank you!
Kathi & Rachel says
Hi Selena – I have not tried the recipe with milk. My concern is the custard wouldn’t thicken up as much as it would with half and half.