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Blueberry French Toast Casserole

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.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chilling Time 8 hours
Total Time 9 hours 35 minutes
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 10x14-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.