Blueberry French Toast Casserole
User Reviews
5
Blueberry French Toast Casserole
Description
This casserole starts by greasing a baking dish and layering half the bread cubes, followed by cream cheese chunks and blueberries, then topped with the remaining bread. An egg mixture with milk, cream, sugar, and vanilla is whisked and poured evenly over the bread layers. The dish is covered and refrigerated overnight to allow the custard to soak into the bread fully.
Before baking, the casserole is brought to room temperature, then baked covered for 30 minutes followed by an uncovered bake for 25-30 minutes until fully cooked and slightly golden on top. The result is a custardy French toast base with melty pockets of cream cheese and bursts of fresh blueberry flavor.
A homemade syrup is prepared simultaneously by simmering fresh blueberries with sugar, cornstarch, and water until the sauce thickens and bubbles, then cooled slightly. The syrup is drizzled over the baked casserole when serving, adding sweetness and berry richness.
This dish is suitable for a make-ahead breakfast or brunch and can be frozen assembled for up to 3 months. Use slightly stale bread like sourdough or challah for better custard absorption. Leftovers can be refrigerated and reheated.
Ingredients
French Toast Casserole
- 1 French bread cut into one inch cubes, loaf or 12 slices of bread
- 1 (8-ounce) package cream cheese cut into small pieces
- 1 cup blueberries fresh
- 8 egg
- 2 cups milk
- ½ cup heavy cream or half and half
- ¾ cup sugar
- 1 tablespoon vanilla extract
Syrup
- 1 cup blueberries fresh
- 1 cup sugar
- 2 tablespoons corn starch
- 1 cup water
Instructions
- Grease a 9x13-inch baking dish, and spread half of the bread cubes in the bottom of the dish. Sprinkle the cream cheese pieces and blueberries evenly over the top of the bread cubes. Top with the remaining bread cubes.
- In a medium bowl, whisk the eggs, milk, heavy cream, sugar, and vanilla. Pour the egg mixture evenly over the bread cubes. Cover with foil and refrigerate overnight.
- Remove the casserole from the fridge 30 minutes before baking. Preheat the oven to 350°F. Bake for 30 minutes (still covered with foil), then remove the foil and bake for an additional 25-30 minutes, until cooked through.
Syrup
- While the casserole is baking, make the syrup. Add the blueberries, sugar, corn starch, and water to a medium saucepan. Bring the mixture to a simmer and cook, stirring frequently, until the blueberries burst and the sauce thickens. Remove from heat and let stand for a few minutes before serving.
- To serve, cut squares of the french toast casserole and drizzle with the blueberry syrup.
Notes
- Use slightly stale bread such as sourdough, challah, or Texas toast to better absorb the custard mixture.
- Assemble and freeze the casserole for up to 3 months; thaw overnight before baking.
- Store leftovers in airtight containers for 2-3 days in the refrigerator or freeze for 1-2 months and reheat as needed.
User Reviews
Overall Rating
5
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