blueberry cream cheese french toast casserole

Name: Blueberry Cream Cheese French Toast Casserole
Prep time: 23 h 30 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 12 slice(s) bread, any kind or loaf of French bread; 2 package(s) cream cheese, room temperature (8 ounces each); 2 cup(s) blueberries, fresh or frozen, divided; 12 large eggs; 1 cup(s) milk; 1/3 cup(s) maple syrup or honey; 1 cup(s) sugar; 2 tablespoon(s) corn starch; 1 cup(s) water; 1 tablespoon(s) butter

(70 ratings)

Blueberry sauce poured over the french toast casserole.

review

Blue Ribbon Recipe by

Roberta Broussard

@robann

Gatesville, TX

This is a family favorite. It's really for breakfast, but it's good enough for a dessert! This would be great for that special holiday breakfast. If you have a lot of people visiting for the holidays, you could double the recipe and make 2 pans. I have also posted a sugar-free version of this recipe so you can choose which fits your diet.

Blue Ribbon Recipe

This French toast recipe is the definition of breakfast decadence. Everything is prepared the night before and baked in the morning - great for a special occasion or brunch. The blueberry sauce brings the French toast bake over the top. It's sweet and filled with blueberry flavor. We can't wait to try it again with blackberries and strawberries. Bread pudding meets french toast in one amazing breakfast.

— The Test Kitchen @kitchencrew

(70 ratings)

yield 8 -10

prep time 23 Hr 30 Min

cook time 1 Hr

method Bake

Ingredients For blueberry cream cheese french toast casserole

12 slice

bread, any kind or loaf of French bread
2 pkg

cream cheese, room temperature (8 ounces each)
2 c

blueberries, fresh or frozen, divided
12 lg

eggs
1 c

milk
1/3 c

maple syrup or honey
1 c

sugar
2 Tbsp

corn starch
1 c

water
1 Tbsp

butter

How To Make blueberry cream cheese french toast casserole

1
Spray a 9x13-inch dish with cooking spray. Cut or tear bread into cubes and arrange in the bottom of the dish.

2
Cut up cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
3
In a large mixing bowl, combine the eggs, milk, and maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but is not soggy. You don't want it to be soggy before you bake it. If it's soggy before you bake it, it will be soggy after you bake it. Cover with foil and refrigerate overnight.
4
Stir the sugar and corn starch together in a medium saucepan. Add the water and stir until smooth. Heat to boiling and stir 2-3 minutes until thickened.
5
Add remaining 1 cup blueberries. Simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. (I like to leave some of the blueberries whole.)
6
Remove the blueberry sauce from the heat and stir in the butter. Store in a plastic or glass container and refrigerate until ready to use.
7
The next morning, preheat the oven to 350 degrees F. Take the casserole out of the refrigerator. Place the covered casserole in the pre-heated oven and bake for 30 minutes.
8
Uncover and bake another 25-30 minutes, or until the top is a golden brown and the center is set.
9
While the casserole is baking, heat up the blueberry sauce on top of the oven or in the microwave until warm. Serve over top of the casserole.
10
Alternate Sauce, I call it cheating. Take jam or preserves, whatever flavor of fruit you are using to make this. Put preserves in a small saucepan. Add 1 Tbsp corn starch. Mix until smooth. Add additional fruit if desired. Warm in a saucepan until smooth and thickened.
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