Blueberry French Toast Casserole
User Reviews
4.8
Blueberry French Toast Casserole
Description
The casserole begins with half of the bread cubes arranged in a greased baking dish, topped with a mixture of softened cream cheese and lemon curd, then sprinkled with fresh blueberries. The remaining bread cubes cover the fruit layer. A custard of beaten eggs, milk, vanilla extract, and maple syrup is poured evenly over the dish to soak thoroughly. Refrigerated overnight, the bread absorbs the custard, creating a soft interior during baking.
Covered with foil and baked at 350°F initially, the casserole then bakes uncovered for a browned, puffy top and firm center. Lemon zest is sprinkled on for brightness. Meanwhile, a blueberry sauce simmers with sugar, cornstarch, water, lemon juice, and blueberries to provide a thick, tangy glaze perfect for drizzling over serving portions.
This casserole offers a combination of creamy, tart, and sweet elements with soft bread and bursts of blueberry flavor. It works well for brunch or special occasion breakfasts. The blueberry sauce can be prepared ahead and gently reheated, complementing the baked dish with fresh fruit tang.
Let the casserole sit at room temperature for 15-20 minutes before slicing to solidify texture. Gently reheat the blueberry sauce to avoid breaking down the fruit too much. Use a hearty bread that holds custard well to prevent sogginess.
Ingredients
For the French Toast:
- 1 large loaf 14-16 oz hearty French bread, cubed, about 12 cups worth
- 12 oz cream cheese whole; 1 1/2 blocks; softened
- 5 TB lemon curd homemade or store bought
- 1 ½ cups blueberries fresh
- 12 egg beaten, large
- 2 milk whole
- 1 tsp vanilla extract
- ⅓ maple syrup pure
- lemon zest of 2 lemons
For the Sauce:
- 1 cup granulated sugar
- 2 TB cornstarch
- ¾ cup water
- ¼ cup lemon juice freshly squeezed
- 1 ½ cups blueberries fresh or frozen
Instructions
- Prepare: Grease a 9x13 baking dish. Place half of the bread cubes evenly in the dish.
- Blend and Assemble: In a stand mixer fitted with paddle attachment, blend softened cream cheese together with lemon curd on medium high until fully mixed and soft. Spread mixture evenly over the bread cubes. Sprinkle fresh blueberries evenly over the cream cheese mixture. Top with remaining bread cubes evenly.
- Mix and Soak: In a large bowl, blend together the eggs, milk, vanilla extract, and maple syrup. Slowly and evenly pour egg mixture over entire casserole, ensuring that all bread cubes are soaked. Cover tightly and chill overnight.
- Bake: Remove dish from fridge and let sit at room temp while you preheat the oven. Preheat oven to 350F with rack on lower middle position. Loosely cover with foil and bake 30 minutes. Uncover and bake another 30 minutes or until center is firm and top is quite puffy and golden brown. Sprinkle top with lemon zest. Let rest at room temp 15-20 minutes to allow custard to set before serving. Meanwhile, make the sauce.
- Make the Sauce: In a saucepan, whisk together the sugar, cornstarch, water, and lemon juice. Be sure cornstarch is completely dissolved. Bring to a low boil. Add the blueberries. Continue to stir on low boil until syrup turns thick and a rich purple. Some berries will burst. Drizzle warm sauce over entire French Toast Bake, reserving about half of the sauce for serving at the table.
Notes
- You can prepare the blueberry sauce in advance and gently reheat it when ready to serve.
- Let the baked casserole rest before slicing to allow it to set properly.
- Using a loaf of sturdy French bread helps the custard soak evenly without falling apart.
- Covering the casserole during the first baking phase helps retain moisture and prevent drying out.
- If desired, fresh or frozen blueberries can be used for the sauce depending on availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 43.7g | 15% |
| Protein | 10.4g | 21% |
| Fat | 15g | 23% |
| Saturated Fat | 7.4g | 37% |
| Cholesterol | 215.4mg | 72% |
| Sodium | 199.3mg | 8% |
| Fiber | 1.6g | 6% |
| Sugar | 15.2g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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