Blueberry French Toast Casserole
A delightful blend of soft bread, creamy layers of cream cheese, and fresh blueberries, topped with a sweet syrupy sauce, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 12 slices slices of day-old white bread Use slightly stale bread to avoid sogginess.
- 2 packages cream cheese, cut into 1-inch cubes Adds creamy richness.
- 2 cups fresh blueberries, divided Use fresh for the best flavor; frozen can be used if thawed.
- 12 large eggs, beaten Essential for binding.
- 2 cups whole milk For a rich custard.
- 1 teaspoon vanilla extract Infuses flavor.
- ⅓ cup pure maple syrup Natural sweetener.
- 1 cup granulated sugar Enhances sweetness and caramelization.
- 2 tablespoons cornstarch For thickening the sauce.
- 1 cup water Used in blueberry sauce.
- 1 tablespoon unsalted butter To grease the baking dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the eggs, whole milk, vanilla extract, and granulated sugar until well combined and slightly frothy.
- Layer the bread cubes evenly in the buttered baking dish, followed by cream cheese cubes and half of the fresh blueberries.
- Carefully pour the custard mixture over the top of the bread, ensuring every piece is drenched.
- Top with the remaining blueberries.
- Cover the dish tightly and refrigerate for at least 4 hours or ideally overnight.
- Before baking, let the casserole sit at room temperature for about 30 minutes.
Baking
- Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the custard is set.
Blueberry Sauce
- In a saucepan, combine water, sugar, and 1 cup of fresh blueberries. Bring to a boil, then reduce heat and simmer until thickened.
Serving
- Serve the casserole warm, drizzled with the freshly made blueberry sauce.
Notes
For best results, use day-old bread and allow the casserole to soak overnight. Serve with crispy bacon or sausage, and a light dusting of powdered sugar.