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Blueberry and Cream Cheese French Toast Casserole Recipe

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4 from 6 reviews

This Blueberry and Cream Cheese French Toast Casserole is a delightful breakfast or brunch dish, featuring cubes of French bread soaked in a rich custard, layered with tangy cream cheese and fresh blueberries, then baked to golden perfection. Served warm with a homemade blueberry sauce, it combines creamy, fruity, and sweet flavors for a comforting and elegant meal.

Ingredients

Main Casserole Ingredients

  • 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 tossed in 1 tablespoon flour)
  • 1 8 oz package cream cheese, cubed (light or regular)
  • 1/4 cup raw sugar for sprinkling on top (optional)

Blueberry Sauce Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups blueberries

Instructions

  1. Prepare the casserole dish. Butter a 9 x 13 inch casserole dish to prevent sticking and create a delicious crust.
  2. Cut the bread. Slice the French bread into 2-inch cubes and set aside for layering.
  3. Mix custard. In a large bowl, whisk together eggs, half and half, sugar, cinnamon, vanilla extract, and salt until fully combined and smooth.
  4. Layer bread and cream cheese. Place half of the bread cubes in the prepared casserole dish, then top with half of the cubed cream cheese and half a cup of blueberries.
  5. Add remaining layers. Add the remaining bread cubes on top, then sprinkle the rest of the cream cheese cubes and another half cup of blueberries evenly over the top.
  6. Soak the bread. Pour the egg mixture over the layered bread, pressing gently to ensure all pieces are thoroughly soaked in the custard mixture.
  7. Refrigerate to set. Cover the casserole with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours, to allow the flavors to meld and the bread to absorb the custard fully.
  8. Preheat oven. Heat the oven to 375°F (190°C) before baking.
  9. Prepare for baking. Remove the plastic wrap from the casserole and sprinkle the top evenly with raw sugar, if using, to add a sweet, crunchy finish.
  10. Bake covered. Cover the casserole with aluminum foil and bake for 30 minutes to gently cook the custard and melt the cream cheese inside.
  11. Bake uncovered. Remove the foil and continue baking for an additional 20 to 30 minutes until the center is firm and the bread is slightly golden brown on top.
  12. Cool before serving. Let the casserole cool slightly to set before serving to avoid the custard being too liquid.
  13. Make blueberry sauce. In a small saucepan, combine sugar, water, and cornstarch and bring to a simmer, stirring constantly to prevent lumps.
  14. Add blueberries to sauce. Stir in blueberries and simmer for 10 minutes, breaking down some blueberries with a fork or whisk to your preferred sauce consistency.
  15. Serve or store sauce. Cool the blueberry sauce slightly before serving atop the casserole, or store it in the refrigerator for up to 3 days.

Notes

  • Using day-old French bread enhances texture by absorbing the custard better.
  • Freezing the cream cheese for 15 minutes before cubing helps with cleaner, easier cuts.
  • If using frozen blueberries, toss with a tablespoon of flour to prevent color bleeding into the custard.
  • The casserole can be prepared up to 48 hours in advance and baked fresh.
  • Serve warm topped with the homemade blueberry sauce for best flavor.

Find it online: https://cozyplatter.com/blueberry-and-cream-cheese-french-toast-casserole-recipe/