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Blueberry and Cream Cheese French Toast Casserole Recipe

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3.8 from 6 reviews

A delicious Blueberry and Cream Cheese French Toast Casserole featuring layers of cubed French bread, fresh blueberries, and cream cheese soaked in a cinnamon-vanilla egg custard, baked to golden perfection and served with a homemade blueberry sauce.

Ingredients

Main Casserole

  • 1 large loaf French bread – about 8 cups (day old is best)
  • 8 eggs
  • 2 1/2 cups half and half
  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries (or frozen blueberries tossed in 1 tablespoon flour)
  • 1 8 oz package cream cheese (light or regular, cubed)
  • 1/4 cup raw sugar (for sprinkling on top, optional)

Blueberry Sauce

  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups blueberries

Instructions

  1. Prepare the dish: Butter a 9 x 13 casserole dish thoroughly to prevent sticking during baking.
  2. Cut bread: Cut the French bread into 2-inch cubes and set them aside for layering in the casserole.
  3. Make custard: In a large bowl, whisk together eggs, half and half, sugar, cinnamon, vanilla extract, and salt until fully combined.
  4. Layer first half: Place half of the bread cubes evenly in the buttered casserole dish.
  5. Add cream cheese and blueberries: Sprinkle half of the cubed cream cheese and half a cup of blueberries over the first bread layer.
  6. Layer second half: Add the remaining bread cubes over the cream cheese and blueberries.
  7. Add remaining cream cheese and blueberries: Top with the remaining cream cheese cubes and another half cup of blueberries.
  8. Pour custard: Pour the egg custard mixture over the layered bread, pressing down gently so all pieces are soaked.
  9. Refrigerate: Cover the casserole tightly with plastic wrap and refrigerate for at least 2 hours or up to 48 hours for the best flavor and texture.
  10. Preheat oven: Preheat your oven to 375°F (190°C) before baking.
  11. Sprinkle sugar: Remove plastic wrap and sprinkle the casserole top with raw sugar for a slight crunch and sweetness.
  12. Bake covered: Cover casserole with foil and bake for 30 minutes to cook through without drying out.
  13. Bake uncovered: Remove foil and continue baking for an additional 20-30 minutes until the center is firm and the top is slightly browned.
  14. Cool and serve: Allow the casserole to cool slightly before serving to let it set.
  15. Prepare blueberry sauce: In a small saucepan, combine sugar, water, and cornstarch and bring to a simmer while stirring.
  16. Add blueberries to sauce: Add the blueberries and simmer for 10 minutes, breaking them up slightly with a fork or whisk to reach your desired texture.
  17. Cool sauce: Let the sauce cool slightly before serving, or store it refrigerated for up to 3 days.

Notes

  • Day-old French bread is preferred as it absorbs the custard better without becoming too soggy.
  • Toss frozen blueberries with flour to prevent the juice from bleeding into the custard and discoloring it.
  • The cream cheese cubes benefit from being chilled or frozen briefly for easier cutting.
  • The casserole can be prepared up to 48 hours in advance and baked fresh when ready.
  • Raw sugar on top adds a nice crunchy texture but can be omitted if preferred.
  • Blueberry sauce can be made ahead and refrigerated to enhance flavor.
  • For a richer dish, you can substitute whole milk cream cheese or full-fat half and half.

Find it online: http://bitezly.com/blueberry-and-cream-cheese-french-toast-casserole-recipe/