Blueberry French Toast Casserole

This Blueberry French Toast Casserole is the ultimate make-ahead breakfast that combines the comfort of classic French toast with a decadent, creamy blueberry filling. It is the perfect solution for busy holiday mornings or lazy weekends when you want a gourmet meal without the stress of standing over a hot stove.

Why You Will Love This Recipe

• Make-ahead breakfast: You can prepare this entire dish the night before, allowing you to wake up to a ready-to-bake meal and spend more time with your family.
• No morning hassle: Say goodbye to flipping individual slices of bread; this casserole style allows everyone to eat at the same time.
• Cream cheese filling: The hidden layer of sweetened cream cheese creates pockets of richness that elevate this dish beyond standard French toast.
• Fresh blueberry taste: Every bite is packed with bursting blueberries, making the casserole taste like a delicious cross between breakfast and blueberry cheesecake.

Ingredients

• 8 ounces cream cheese, softened (Philadelphia brand preferred)
• 1 cup powdered sugar
• 2 tablespoons milk (whole milk for best richness)
• 1 tablespoon vanilla extract (split between mixtures)
• 2 cups blueberries (divided into two 1-cup portions)
• 2 loaves French bread, cubed (day-old bread is ideal)
• 8 large eggs
• 2 cups milk (any variety, though whole milk adds more flavor)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Step-by-Step Instructions

1. Prepare the Cream Cheese Mixture: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, 2 tablespoons of milk, and 1 teaspoon of the vanilla extract. Beat the mixture until it is smooth and creamy. Gently fold in 1 cup of the blueberries until they are evenly distributed.
2. Assemble the Bread Layers: Grease a 10×14-inch baking dish. Place half of the cubed French bread into the bottom of the dish to create an even base. Carefully spread the cream cheese and blueberry mixture over the bread cubes. Top the mixture with the remaining bread cubes to form the second layer.
3. Prepare and Add the Egg Mixture: In a separate large bowl, whisk together 2 cups of milk, the 8 eggs, the remaining 2 teaspoons of vanilla extract, cinnamon, and nutmeg. Pour this custard mixture slowly over the bread cubes in the baking dish, ensuring every piece is well-soaked. Sprinkle the remaining 1 cup of blueberries over the top.
4. Refrigerate: Cover the dish tightly with aluminum foil and place it in the refrigerator for at least 8 hours, or overnight. This allows the bread to fully absorb the custard.
5. Preheat and Prepare: When you are ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 30 to 60 minutes. Preheat your oven to 375°F (190°C).
6. Bake the Casserole: Place the foil-covered dish in the oven and bake for 45 minutes. Remove the foil and continue baking for another 30 minutes, or until the center is set and the top is a beautiful golden brown. Total baking time should be about 75 minutes.
7. Serve: Let the casserole cool for a few minutes before slicing. Serve warm and enjoy your creamy blueberry breakfast!

Expert Tips / Pro Tips

For the best results with your Blueberry French Toast Casserole, always use day-old or slightly stale bread. Fresh bread tends to be too soft and may turn mushy once the egg mixture is added. If you only have fresh bread, cube it and leave it on the counter for a few hours or toast the cubes in a 300°F oven for 10 minutes to dry them out. Additionally, ensure your cream cheese is completely softened to room temperature before mixing to avoid lumps in your filling.

Variations & Substitutions

This recipe is highly adaptable to what you have in your pantry. If you do not have fresh blueberries, you can use frozen berries without thawing them first. You can also swap the French bread for Challah or Brioche for an even richer texture. If you prefer a different cheese, mascarpone or ricotta can be used in place of cream cheese. For a different flavor profile, try adding a pinch of ground ginger or cardamom to the egg custard.

Serving Suggestions

While this Blueberry French Toast Casserole is delicious on its own, you can elevate it with a simple icing drizzle. Mix 1 cup of powdered sugar with 2 tablespoons of milk and a splash of vanilla, then drizzle it over the warm casserole. It also pairs wonderfully with pure maple syrup, a dollop of whipped cream, or a side of crispy bacon or breakfast sausage to balance the sweetness.

Storage, Freezing & Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: You can freeze the casserole either before or after baking. Wrap it tightly in plastic wrap and foil; it will stay fresh for up to 2 months. Reheating: To reheat individual slices, use the microwave for 1-2 minutes. For larger portions, cover with foil and heat in a 325°F oven for 15-20 minutes until warmed through.

Nutrition Information

Blueberry French Toast Casserole

This Blueberry French Toast Casserole is the ultimate make-ahead breakfast that combines the comfort of classic French toast with a decadent, creamy blueberry filling. It is the perfect solution for busy holiday mornings or lazy weekends when you want a gourmet meal without the stress of standing over a hot stove.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Chilling Time 8 hours hrs

Total Time 9 hours hrs 35 minutes mins

Servings: 12

Course: Breakfast, Brunch

Calories: 2600

Ingredients Method Notes

Ingredients

  

Cream Cheese Mixture

• 8 ounces cream cheese softened (Philadelphia brand preferred)
• 1 cup powdered sugar
• 2 tablespoons milk whole milk for best richness
• 1 teaspoon vanilla extract
• 1 cup blueberries

Bread Base

• 2 loaves French bread cubed, day-old is ideal

Custard Mixture

• 8 large eggs
• 2 cups milk whole milk adds more flavor
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg

Topping

• 1 cup blueberries

Method

 

1. In a medium mixing bowl, combine the softened cream cheese, powdered sugar, 2 tablespoons of milk, and 1 teaspoon of the vanilla extract. Beat the mixture until it is smooth and creamy. Gently fold in 1 cup of the blueberries until they are evenly distributed.
   8 ounces cream cheese, 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, 1 cup blueberries
2. Grease a 10×14-inch baking dish. Place half of the cubed French bread into the bottom of the dish to create an even base. Carefully spread the cream cheese and blueberry mixture over the bread cubes. Top the mixture with the remaining bread cubes to form the second layer.
   2 loaves French bread
3. In a separate large bowl, whisk together 2 cups of milk, the 8 eggs, the remaining 2 teaspoons of vanilla extract, cinnamon, and nutmeg. Pour this custard mixture slowly over the bread cubes in the baking dish, ensuring every piece is well-soaked. Sprinkle the remaining 1 cup of blueberries over the top.
   8 large eggs, 2 cups milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 1 cup blueberries
4. Cover the dish tightly with aluminum foil and place it in the refrigerator for at least 8 hours, or overnight. This allows the bread to fully absorb the custard.
5. When you are ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 30 to 60 minutes. Preheat your oven to 375°F (190°C).
6. Place the foil-covered dish in the oven and bake for 45 minutes. Remove the foil and continue baking for another 30 minutes, or until the center is set and the top is a beautiful golden brown. Total baking time should be about 75 minutes.
7. Let the casserole cool for a few minutes before slicing. Serve warm and enjoy your creamy blueberry breakfast!

Notes

Use day-old or toasted bread cubes to prevent the casserole from becoming mushy. Ensure your cream cheese is completely softened to room temperature before mixing to avoid lumps in the filling.

FAQ