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blueberry cream cheese french toast casserole

Blueberry Cream Cheese French Toast Casserole

This Blueberry Cream Cheese French Toast Casserole is a game-changer for breakfast and brunch, offering a fuss-free way to enjoy a decadent meal without all the morning-of stress.
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Prep Time 20 minutes
Cook Time 55 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf challah or brioche bread cut into 1-inch cubes
  • 8 ounces cream cheese softened
  • 1 cup fresh blueberries
  • 6 large eggs
  • 2 cups milk whole or 2% recommended
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Optional toppings
  • Powdered sugar optional topping
  • maple syrup optional topping
  • extra fresh blueberries optional topping
  • whipped cream optional topping

Equipment

  • Large bowl
  • Medium Bowl
  • Hand Mixer or Whisk
  • 9x13 inch baking dish
  • Spatula
  • Baking Sheet

Method
 

  1. In a large bowl, spread the cubed bread in a single layer. If your bread is very fresh, you can let it sit out for a few hours or toast it lightly in the oven at 300°F (150°C) for about 10-15 minutes. This helps the bread absorb the custard without becoming soggy.
    1 loaf challah or brioche bread
  2. In a separate medium bowl, beat the softened cream cheese with a hand mixer or vigorous whisking until smooth and creamy. Gradually add 1/4 cup of the granulated sugar and the all-purpose flour to the cream cheese, beating until well combined and no lumps remain.
    8 ounces cream cheese, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour
  3. Lightly grease a 9x13 inch baking dish. Spread half of the bread cubes evenly in the bottom of the prepared dish. Dollop spoonfuls of the cream cheese mixture evenly over the bread. Sprinkle half of the fresh blueberries over the cream cheese. Top with the remaining bread cubes, then sprinkle the remaining blueberries over the top.
    1 loaf challah or brioche bread, 8 ounces cream cheese, 1 cup fresh blueberries
  4. In a large bowl, whisk together the eggs, milk, the remaining 1/4 cup granulated sugar, vanilla extract, cinnamon, and salt until thoroughly combined and the sugar is dissolved.
    6 large eggs, 2 cups milk, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
  5. Slowly and evenly pour the custard mixture over the bread, cream cheese, and blueberries in the baking dish. Gently press down on the bread cubes with a spatula to ensure they are submerged in the custard and have a chance to soak.
  6. For the best results, cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the bread to fully absorb the custard, resulting in a more tender and flavorful casserole. If you are short on time, you can proceed to baking immediately after assembling, but the texture will be slightly different.
  7. When ready to bake, preheat your oven to 350°F (175°C).
  8. Remove the plastic wrap from the baking dish. Place the dish on a baking sheet (to catch any potential drips) and bake for 45-55 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean. The cream cheese should be melted and gooey throughout.
  9. Let the casserole rest for about 5-10 minutes before serving. This allows it to set slightly. Serve warm, garnished with your favorite toppings like a dusting of powdered sugar, a drizzle of maple syrup, extra fresh blueberries, or a dollop of whipped cream.
    Powdered sugar, maple syrup, extra fresh blueberries, whipped cream

Notes

Storing Leftovers: Once cooled, cover tightly and refrigerate for up to 3-4 days.
Reheating Individual Portions: Microwave on medium power for 30-60 seconds.
Reheating Larger Portions (Oven): Cover loosely with foil and bake at 300°F (150°C) for 15-20 minutes.