Blueberry French Toast Casserole
This make-ahead Blueberry French Toast Casserole is a sweet, creamy, crowd-pleasing breakfast bake that’s perfect for holidays or weekends.
Equipment
- - 2 mixing bowls
- - 10×14-inch baking dish
- Whisk
- Spatula
- - Foil
Ingredients
- ### Cream Cheese Filling
- - 8 oz cream cheese softened
- - 1 cup powdered sugar
- - 2 tbsp milk
- - 1 tsp vanilla extract
- - 1 cup blueberries fresh or frozen
- ### Bread Layers
- - 2 loaves day-old French bread cubed
- ### Custard Mixture
- - 8 large eggs
- - 2 cups whole milk
- - 1 tsp cinnamon
- - ½ tsp nutmeg
- - 1 tsp vanilla extract
- - 1 cup blueberries for topping
Instructions
- **Make Filling**: In a bowl, beat cream cheese, powdered sugar, milk, and vanilla until smooth. Fold in blueberries.
- **Layer Bread**: Add half the bread cubes to a greased 10×14" baking dish. Spread cream cheese mixture on top. Add remaining bread.
- **Mix Custard**: In another bowl, whisk eggs, milk, spices, and vanilla. Pour evenly over the bread layers.
- **Top & Soak**: Sprinkle remaining blueberries on top. Press down gently. Cover and refrigerate overnight.
- **Bake**: Preheat oven to 375°F (190°C). Bake covered for 45 min, then uncover and bake 30 min until golden and set.
- **Cool & Serve**: Let rest 10 minutes before slicing. Serve warm with syrup or a dusting of powdered sugar.
Notes
- Day-old bread works best.
- Swap cream cheese for mascarpone or ricotta if preferred.
- Use frozen blueberries straight from the freezer.
- Swap cream cheese for mascarpone or ricotta if preferred.
- Use frozen blueberries straight from the freezer.