Blueberry French Toast Casserole
A make-ahead breakfast casserole filled with sweet blueberries, creamy layers, and golden baked French bread. Perfect for brunch or holiday mornings.
Equipment
- - 2 mixing bowls
- - 10×14-inch baking dish
- Whisk
- Spatula or spoon
Ingredients
- ### For the Cream Cheese Mixture:
- - 1 package 8 oz cream cheese, softened
- - 1 cup powdered sugar
- - 2 tablespoons milk
- - 1 teaspoon vanilla extract
- - 1 cup fresh or frozen blueberries
- ### For the Bread Layers:
- - 2 loaves French bread cut into 1-inch cubes (preferably day-old)
- ### For the Custard Mixture:
- - 8 large eggs
- - 2 cups milk
- - 2 teaspoons vanilla extract
- - 1 teaspoon ground cinnamon
- - ½ teaspoon ground nutmeg
- - 1 cup fresh or frozen blueberries
Instructions
- **Make the Cream Cheese Mixture**
- In a bowl, combine cream cheese, powdered sugar, milk, and vanilla. Beat until smooth. Gently fold in blueberries.
- **Assemble the First Bread Layer**
- Grease a 10×14-inch baking dish. Add half the bread cubes to form the base.
- **Spread the Cream Cheese Mixture**
- Spoon the cream cheese mixture evenly over the bread layer.
- **Top with Remaining Bread**
- Add the rest of the bread cubes on top and press down gently.
- **Make the Custard**
- In a separate bowl, whisk eggs, milk, vanilla, cinnamon, and nutmeg.
- **Soak the Casserole**
- Pour custard evenly over the bread layers. Press lightly to help soak. Sprinkle with blueberries.
- **Chill Overnight**
- Cover and refrigerate 8 hours or overnight.
- **Bake**
- Preheat oven to 375°F (190°C). Bake covered for 45 minutes. Remove foil and bake another 30 minutes.
- **Serve**
- Let rest 10 minutes before serving. Enjoy warm with syrup or powdered sugar.
Notes
- Use day-old bread for best results.
- Add lemon zest for a bright twist.
- Great for freezing and reheating later.
- Add lemon zest for a bright twist.
- Great for freezing and reheating later.