This Blueberry Cream Cheese French Toast Casserole is everything you love about brunch—rich, comforting, fruity, and make-ahead friendly! It’s the perfect breakfast bake for slow mornings, family gatherings, or holiday spreads.
🫐 Blueberry Cream Cheese French Toast Casserole
A cozy, make-ahead breakfast bake that’s creamy, fruity, and perfect for brunches or holiday mornings. Bursting with blueberries and swirls of cream cheese, this French toast casserole delivers indulgent comfort in every bite!
Equipment
- 9×13 baking dish
- Mixing bowls
- Whisk
- Saucepan
- Spatula or ladle
Ingredients
Ingredients
For the Casserole:
- 1 large loaf French bread approx. 8 cups, day-old, cut into 2-inch cubes
- 8 large eggs
- 2 ½ cups half and half
- ⅓ cup granulated sugar
- 2 tsp cinnamon
- 2 tsp vanilla extract
- ½ tsp salt
- 1 cup blueberries fresh or frozen—if frozen, toss in 1 tbsp flour
- 8 oz cream cheese cubed (freezing slightly helps with cutting)
- ¼ cup raw sugar optional, for topping
For the Blueberry Sauce:
- 1 cup water
- ½ cup sugar
- 2 tbsp cornstarch
- 2 cups blueberries
Instructions
Instructions
Assemble the Casserole:
- Grease a 9×13-inch baking dish.
- Spread half the bread cubes into the dish.
- Sprinkle half the cream cheese and ½ cup of blueberries over the bread.
- Repeat with remaining bread, cream cheese, and blueberries.
- In a large bowl, whisk together the eggs, half and half, sugar, cinnamon, vanilla, and salt.
- Pour over the bread, pressing gently so everything soaks in.
- Cover and refrigerate for at least 2 hours, or overnight for best results.
Bake:
- Preheat oven to 375°F (190°C).
- Remove casserole from fridge and uncover.
- Sprinkle with raw sugar if using.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 20–30 minutes until the top is golden and center is set.
Make the Blueberry Sauce:
- In a saucepan, whisk together water, sugar, and cornstarch over medium heat.
- Stir in blueberries and simmer for about 10 minutes, lightly mashing some berries.
- Remove from heat and cool slightly before serving.
Serve:
- Slice the casserole while warm and drizzle with generous spoonfuls of blueberry sauce. Enjoy the creamy, fruity goodness!
Notes
🔎 Recipe Notes & Tips:
1. Use Day-Old Bread for Best Texture:Fresh bread can get too soggy. Using slightly stale French bread helps it soak up the custard without falling apart. 2. Freeze Cream Cheese Before Cubing:
Pop the cream cheese in the freezer for about 15–20 minutes before cutting. It makes it easier to cube and distribute evenly throughout the casserole. 3. Prevent Blueberry Bleeding:
If using frozen blueberries, toss them in 1 tablespoon of flour before layering. This helps keep the color from bleeding too much into the custard. 4. Make It Overnight:
Refrigerating overnight not only saves time in the morning but also deepens the flavors and ensures a rich, custardy texture. 5. Customize It:
Add lemon zest to the custard for a citrusy zing, or swap blueberries for raspberries or mixed berries for a different twist. 6. Serving Tip:
Let the casserole rest for 10–15 minutes before slicing for cleaner portions. Warm the blueberry sauce just before serving for the best experience. 7. Storage:
Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven at 300°F for 10–15 minutes or microwave individual portions.