Blueberry Cream Cheese French Toast Casserole
This overnight blueberry cream cheese French toast casserole combines custardy bread, cream cheese, blueberries, and a quick homemade sauce in one make-ahead breakfast.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 loaf French bread cut or torn into cubes
- 2 packages cream cheese 8 ounces each, at room temperature and cut into 1-inch cubes
- 2 cups blueberries fresh or frozen, divided
- 12 large eggs
- 1 cup milk
- 1/3 cup maple syrup or honey
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 tablespoon butter
Instructions
Instructions
- Spray a 9-by-13-inch baking dish. Arrange the bread cubes in the dish.
- Scatter the cream cheese cubes and 1 cup of the blueberries over the bread.
- Whisk the eggs, milk, and maple syrup or honey. Pour it gradually over the bread so it absorbs the custard without becoming soggy. Cover and refrigerate overnight.
- Stir the sugar and cornstarch in a saucepan. Add the water, stir smooth, bring to a boil, and cook for 2 to 3 minutes until thickened.
- Add the remaining blueberries and simmer 8 to 10 minutes, until some berries burst while others remain whole.
- Remove the sauce from the heat and stir in the butter. Refrigerate until serving.
- The next morning, heat the oven to 350 degrees F. Bake the covered casserole for 30 minutes.
- Uncover and bake 25 to 30 minutes more, until golden and set in the center.
- Warm the blueberry sauce and spoon it over the casserole to serve.