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Blueberry French Toast Casserole
5 from 12 votes

Blueberry French Toast Casserole

Blueberry French Toast Casserole layers cubed French bread with a sweetened cream cheese filling and fresh blueberries, soaked overnight in a milk and egg mixture. Baking creates a custardy interior with a lightly crisp top, complemented by a homemade blueberry sauce that adds brightness and sweetness to the dish. It’s a wholesome baked breakfast or brunch option showcasing seasonal fruit and a rich, creamy texture.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
8 hrs
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Spray a 9x13 baking dish with cooking spray. Spread half of the bread cubes in the bottom of the baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve casserole warm with the blueberry syrup or maple syrup.