Blueberry Cream Cheese French Toast Casserole
A delightful breakfast or brunch option combining blueberries, cream cheese, and fluffy French bread, perfect for special occasions.
Ingredients
Main ingredients
- 1 large loaf French bread, about 8 cups, preferably day-old, cut into 2-inch cubes Day-old bread absorbs the egg mixture better
- 8 oz cream cheese, softened
- 1 cup blueberries (fresh or frozen)
- 6 large eggs
- 2 cups milk
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Butter or cooking spray for greasing the dish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
- Spread half of the bread cubes in the bottom of the dish.
- In a bowl, beat the cream cheese until smooth, then spread half of it over the bread cubes. Add the blueberries on top.
- Layer the remaining bread cubes and cream cheese on top.
- In another bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon. Pour the mixture evenly over the bread layers.
- Press down gently to ensure the bread absorbs the mixture.
- Cover and refrigerate for at least 1 hour or overnight.
Baking
- Bake uncovered for 45-50 minutes, until the casserole is set and golden brown.
- Let cool for a few minutes before serving.
Notes
Serve warm with a dusting of powdered sugar or maple syrup. Pairs nicely with fresh fruit, whipped cream, or yogurt. Can be stored in an airtight container in the fridge for up to 3 days.