Blueberry French Toast Casserole

This Blueberry French Toast Casserole is a sweet breakfast treat filled with blueberries and a lemony cream cheese filling. This is company worthy!

BLUEBERRY FRENCH TOAST

This breakfast recipe is one of those that is fancy enough for company but easy enough for your family. The dots of tangy cream cheese balance the sweetness of the blueberry sauce.

WHAT KIND OF BREAD TO USE?

I prefer French bread because it’s sturdy and can hold up to being soaked in liquid. You could also you Brioche or sourdough.

HOW TO MAKE THIS BLUEBERRY FRENCH TOAST

1. Spray a 9×13 baking dish with cooking spray. Spread half of the bread cubes in the bottom of the baking dish.
2. For the Cream Cheese Filling: Stir together the cream cheese, powdered sugar, lemon juice, and lemon zest. You can do this by hand or with a mixer. 

   

3. Spoon dollops over the bread. Sprinkle 1 cup of blueberries on top Sprinkle the remaining bread cubes on top.
4. 
   In a medium bowl, whisk together the milk, eggs, maple syrup, vanilla extract, ground cinnamon. Pour over the bread mixture making sure to cover all of the bread. Cover and refrigerate for 8 hours or overnight.
5. When ready to bake, take the casserole out of the fridge while the oven preheats. Preheat oven to 350 degrees F. Bake covered for 30 minutes. Uncover and bake for 20 minutes or until golden brown.
6. While the casserole is baking, make the blueberry sauce. In a small pot, stir together the sugar, water, lemon juice, and cornstarch. Bring mixture to a boil for 2-3 minutes or until mixture starts to thicken. Reduce heat to a simmer and add the blueberries. Cook for 5-8 minutes or until blueberries burst. Remove from heat and stir in the butter.
7. Serve casserole warm with the blueberry syrup or maple syrup.

OTHER BREAKFAST RECIPES

• French Toast Recipe
• Cinnamon Roll Breakfast Bake
• Cheesy Baked Eggs
• Jelly Roll Pancakes
• Confetti Bacon Hash Brown Casserole
• Martha’s Breakfast Casserole
• Blueberry Croissant Puff
• Banana Muffins
• Cinnamon Roll Breakfast Bake
• Fluffy Pancakes

Blueberry French Toast Casserole

5 from 3 votes

Blueberry French Toast Casserole is a sweet breakfast treat filled with blueberries and a lemony cream cheese filling. This is company worthy!

 

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Overnight Refrigerating: 8 hours hrs

Ingredients

• 1 (lb) French bread, cut into 1-inch cubes, about 12 slices
• 1 cup fresh blueberries

FILLING:

• 1 (8 ounce) cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

MILK MIXTURE:

• 1 ½ cups whole milk
• 8 eggs
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

BLUEBERRY SAUCE:

• 1 cup sugar
• 1 cup water
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 1 cup fresh blueberries
• 1 tablespoon butter

Instructions

 

• Spray a 9x13 baking dish with cooking spray. Spread half of the bread cubes in the bottom of the baking dish.
• For the Cream Cheese Filling: Stir together the cream cheese, powdered sugar, lemon juice, and lemon zest. You can do this by hand or with a mixer. Spoon dollops over the bread. Sprinkle 1 cup of blueberries on top. Sprinkle the remaining bread cubes on top.
• In a medium bowl, whisk together the milk, eggs, maple syrup, vanilla extract, ground cinnamon. Pour over the bread mixture making sure to cover all of the bread. Cover and refrigerate for 8 hours or overnight.
• When ready to bake, take the casserole out of the fridge while the oven preheats. Preheat oven to 350 degrees F. Bake covered for 30 minutes. Uncover and bake for 20 minutes or until golden brown.
• While the casserole is baking, make the blueberry sauce. In a small pot, stir together the sugar, water, lemon juice, and cornstarch. Bring mixture to a boil for 2-3 minutes or until mixture starts to thicken. Reduce heat to a simmer and add the blueberries. Cook for 5-8 minutes or until blueberries burst. Remove from heat and stir in the butter.
• Serve casserole warm with the blueberry syrup or maple syrup.

Cuisine: American

Course: All Recipes, Breakfast

Author: Christy Denney