Description

This Blueberry Cream Cheese French Toast Casserole is a comforting and delicious breakfast dish featuring layers of cubed bread, creamy softened cream cheese, and juicy blueberries soaked in a sweet cinnamon vanilla egg mixture, then baked to golden perfection. Perfect for a weekend brunch or holiday gathering, it offers a delightful blend of creamy, fruity, and cinnamon-infused flavors in every bite.

Ingredients

Scale

Main Ingredients

1 loaf of bread, cubed
8 oz cream cheese, softened
2 cups blueberries, fresh or frozen

Batter

6 large eggs
2 cups milk
1/2 cup sugar
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking of the casserole.
Prepare Baking Dish: Grease a 9×13 inch baking dish thoroughly to prevent sticking and allow easy serving.
Layer Bread: Spread half of the cubed bread evenly across the bottom of the baking dish to form the first layer.
Add Cream Cheese and Blueberries: Dot the softened cream cheese evenly over the bread layer, then sprinkle the blueberries on top for a delicious fruity layer.
Top with Remaining Bread: Add the remaining cubed bread on top of the cream cheese and blueberry layer to complete the layering.
Mix Egg Batter: In a medium bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until fully combined to create a flavorful custard mixture.
Pour Batter: Pour the egg mixture evenly over the layered bread, cream cheese, and blueberries, ensuring all pieces are soaked.
Soak: Let the casserole soak at room temperature for 30 minutes to allow the bread to absorb the custard for a rich texture.
Bake: Bake in the preheated oven for 45 minutes or until the top is golden brown and the casserole is set in the middle. Remove from oven and cool slightly before serving.

Notes

Using day-old bread or slightly stale bread helps absorb the custard better without becoming too soggy.
Frozen blueberries can be used directly without thawing; just add them frozen to prevent excess moisture.
For extra richness, use whole milk or substitute half the milk with cream.
This casserole can be prepared the night before, covered, and refrigerated; bake in the morning adding extra 10 minutes to the baking time.
Serve with maple syrup or powdered sugar for added sweetness if desired.