Blueberry Cream Cheese French Toast Casserole
Make blueberry cream cheese French toast casserole with overnight-soaked bread, creamy cheese, blueberries, and warm blueberry sauce for an easy brunch.
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 30 minutes
Total: 1 day 30 minutes
Ingredients
Ingredients
- 1 loaf French bread cut or torn into cubes
- 16 ounces cream cheese at room temperature and cut into 1-inch cubes
- 2 cups blueberries 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
- Coat a 9x13-inch baking dish with cooking spray. Arrange the bread cubes in the dish.
- Scatter the cream cheese cubes over the bread, then sprinkle 1 cup of the blueberries over the top.
- 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.
- For the sauce, stir the sugar and cornstarch together in a saucepan. Add the water and stir smooth, then bring to a boil and cook for 2 to 3 minutes until thickened.
- Add the remaining blueberries and simmer for 8 to 10 minutes, stirring occasionally, until some berries burst. Remove from the heat and stir in the butter; refrigerate until needed.
- The next morning, heat the oven to 350°F. Bake the covered casserole for 30 minutes.
- Uncover and bake for another 25 to 30 minutes, until the top is golden brown and the center is set.
- Warm the blueberry sauce on the stovetop or in the microwave and serve it over the casserole.