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Blueberry and Cream Cheese French Toast Casserole

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
Prep Time 20 minutes
Cook Time 1 hour
Chill at least 2 hours 2 hours
Total Time 1 hour 20 minutes
Servings 8
342 kcal
LaughingSpatula.com

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.