Blueberry French Toast Casserole
User Reviews
5
Blueberry French Toast Casserole
Description
The Blueberry French Toast Casserole starts with cubed French bread layered in a baking dish. A cream cheese filling made by mixing softened cream cheese with powdered sugar, lemon juice, and lemon zest is spooned over the bread cubes, then topped with fresh blueberries before adding the remaining bread cubes on top.
A mixture of milk, eggs, maple syrup, vanilla, and cinnamon is whisked together and poured over the bread layers to soak. The casserole is refrigerated for 8 hours or overnight to allow the bread to absorb the custard, ensuring a moist yet structured result when baked.
Baking begins covered to cook through and uncovered toward the end to develop a golden brown surface. While baking, a blueberry sauce is prepared by combining sugar, water, lemon juice, cornstarch, blueberries, and butter and cooking until thickened, providing a fresh fruity topping that complements the creamy casserole base.
This dish is ideal for serving at breakfast or brunch, combining the richness of the cream cheese and custard with the tartness of blueberries and lemon. The overnight prep frees up time in the morning while delivering a comforting and flavorful meal.
Ingredients
- 1 (lb) French bread about 12 slices, cut into 1-inch cubes
- 1 cup blueberries fresh
FILLING:
- 1 (8 ounce) cream cheese softened
- 1/4 /4 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
MILK MIXTURE:
- 1 ½ cups milk whole
- 8 egg
- 1/3 /3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 /2 teaspoon ground cinnamon
BLUEBERRY SAUCE:
- 1 cup sugar
- 1 cup water
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 cup blueberries fresh
- 1 tablespoon butter
Instructions
- Spray a 9x13 baking dish with cooking spray. Spread half of the bread cubes in the bottom of the baking dish.
- For the Cream Cheese Filling: Stir together the cream cheese, powdered sugar, lemon juice, and lemon zest. You can do this by hand or with a mixer. Spoon dollops over the bread. Sprinkle 1 cup of blueberries on top. Sprinkle the remaining bread cubes on top.
- In a medium bowl, whisk together the milk, eggs, maple syrup, vanilla extract, ground cinnamon. Pour over the bread mixture making sure to cover all of the bread. Cover and refrigerate for 8 hours or overnight.
- When ready to bake, take the casserole out of the fridge while the oven preheats. Preheat oven to 350 degrees F. Bake covered for 30 minutes. Uncover and bake for 20 minutes or until golden brown.
- While the casserole is baking, make the blueberry sauce. In a small pot, stir together the sugar, water, lemon juice, and cornstarch. Bring mixture to a boil for 2-3 minutes or until mixture starts to thicken. Reduce heat to a simmer and add the blueberries. Cook for 5-8 minutes or until blueberries burst. Remove from heat and stir in the butter.
- Serve casserole warm with the blueberry syrup or maple syrup.
User Reviews
Overall Rating
5
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