Easy Blueberry French Toast Casserole with Cream Cheese
Try my Easy Blueberry French Toast Casserole with Cream Cheese for a delicious weekend or holiday breakfast that can be made ahead or overnight. This cream cheese stuffed Blueberry French Toast Casserole is made with Brioche or French Bread and can be made with fresh or frozen blueberries.
- Prep Time: 15 minutes
- Refrigerate Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8-10 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
French Toast
- 1 loaf of bread (French or Brioche recommended)
- 8 large eggs
- 1 1/2 cups milk
- 1 tsp cinnamon
- 1/2 tbsp vanilla extract
- 1/4 cup granulated sugar
- 2 cups fresh or frozen blueberries (organic recommended)
Cream Cheese Filling
- 12 oz. (1 1/2 blocks) cream cheese, softened and cubed (full-fat or 1/3 fat recommended)
- 1/4 cup granulated sugar
- 1 tbsp fresh lemon juice
Brown Sugar Cinnamon Topping
- 4 tbsp unsalted butter, melted
- 3 tbsp light brown sugar
- 1 tsp cinnamon
- 1/8 tsp salt
Optional Toppings
Instructions
- First, use a knife and cutting board to cut French bread or Brioche into small cubes and place on a wire cooling rack over a large baking tray to dry out for several hours to overnight.
- In a large mixing bowl whisk eggs together until smooth, and combine with milk, sugar, cinnamon, and vanilla extract until evenly incorporated.
- Next, place the pre-dried out, cubed French or Brioche bread into a large bowl.
- Pour the egg mixture over your bread cubes and gently fold together until combined. Set aside.
- In a medium mixing bowl combine softened cream cheese, granulated sugar, and lemon juice and use an electric hand mixer to mix together until smooth and creamy.
- Next spray a 9×13 Baking Dish liberally with non-stick cooking spray.
- Pour half of the coated bread in the prepared baking dish, and spread evenly.
- Next use a small cookie scoop and drop spoonfuls of cream cheese over the bread. Use an angled spatula or spoon to smooth out. Top with an even layer of half of the fresh or frozen blueberries. Repeat with the remaining ingredients for a second layer of bread, cream cheese, and blueberries.
- Cover the baking dish with plastic wrap or foil, and refrigerate for a minimum of 2 hours or overnight.
- Once ready to bake, remove the casserole dish from the refrigerator and preheat oven to 375 degrees.
- Prepare your brown sugar cinnamon topping by combining melted butter, brown sugar, cinnamon, and salt in a mixing bowl. Whisk together until smooth.
- Spoon the mixture evenly over the top of your casserole and bake in the oven for 35-45 minutes or until it is a light golden brown and your desired level of crispiness.
- Place on a wire cooling rack to cool for 5-10 minutes before serving.
- If desired, use a sifter to add an even layer of powdered sugar or serve with maple syrup and enjoy!
Notes
To store – store leftover Blueberry French toast casserole covered in the refrigerator for up to 5 days.
To re-heat– re-heat individual servings in the microwave for 30 second intervals or place entire casserole dish in a 350 degree F oven and bake for 15 minutes or until warm.
To freeze – Prepare and bake the casserole as directed, let cool, and cover tightly with plastic wrap and aluminum foil before placing in the freezer. Once ready to eat, refrigerate overnight or at least 24 hours before baking. Bake in the oven uncovered at 350 degrees F for 30 minutes or until warm throughout.