Blueberry French Toast Casserole

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Easy and delicious blueberry french toast casserole is an indulgently sweet breakfast. It will be a showstopper at brunch or perfect to serve for holiday mornings.

Blueberry French Toast Casserole is a simple and delicious breakfast recipe perfect to feed a crowd. It will be a breakfast that everyone loves! It can also be made the night before for an easy morning. For additional delish breakfast casseroles try Cheesy Hashbrown Breakfast Casserole, Cinnamon Roll French Toast Bake, or Overnight French Toast Bake.

Blueberry French Toast casserole on dish

Blueberries + Cream Cheese = Delish!!

Blueberries and cream cheese are such a delicious combination. You have the tang of the cream cheese paired with the sweet bursts of blueberries making for a perfect bite.

This casserole can me made the night ahead, making your morning easy and TASTY! I love when I can have such a scrumptious dish without waking up at the crack of dawn to get it on the table in time for breakfast. Let’s just say, I like me sleep…but I also love food!

With the cream cheese and berry combination, this blueberry french toast casserole could even be a sweet dessert.

Blueberry French toast bake process pics

How to Make cake bars

SPREAD. Grease a 9 x 13 baking dish, and spread half of the bread cubes in the bottom of the dish.

SPRINKLE. Sprinkle the cream cheese pieces and blueberries evenly over the top of bread cubes. Top with the remaining bread cubes.

WHISK. In a medium bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla.

POUR. Pour the egg mixture evenly over the bread cubes.

REFRIGERATE. Cover with foil and refrigerate overnight.

BAKE. Remove the casserole from the fridge 30 minutes before baking. Preheat the oven to 350. Bake 30 minutes (still covered with foil), then remove the foil and bake and additional 25-30 minutes, until cooked through.

TOPPING: The best part!!

  • ADD. While the casserole is baking, make the syrup by adding the blueberries, sugar, corn starch, and water to a medium saucepan.
  • SIMMER & STAND. Bring the mixture to a simmer and cook, stirring frequently, until the blueberries burst and the sauce thickens. Remove from heat and let stand for a few minutes before serving.
  • SERVE. To serve, cut squares of the french toast casserole and drizzle with the blueberry syrup.

Blueberry topping for French Toast Bake

Recipe Tips

Breads: You can use all types of bread from French bread to Texas toast. No matter what type of bread you use– make sure it’s crusty. Be sure the bread is a little stale and crusty. The lack of moisture will mean that it can absorb more of the delicious egg custard. 

Along with using crusty bread, here are a few other tips for making the best blueberry baked french toast:

  • Beat the eggs well. You don’t want to have streaks of rubbery egg whites.
  • If you can’t soak the casserole overnight try to at least soak it for 3-4 hours so that the bread has enough time to soak up the custard.
  • Use other fruits such as strawberries, raspberries, peaches or apples.
  • You can use fresh or frozen blueberries.
  • Try mascarpone cheese instead of cream cheese.

Blueberry french toast bake in casserole dish

Making Ahead and Storing

Make ahead: If you want to make this casserole further ahead than the day before, you can easily store it in the freezer for up to 3 months. Assemble the casserole as stated in steps 1 and 2. Instead of putting it in the fridge, cover the pan with plastic wrap and then add a layer of aluminum foil. Label and freeze. Thaw overnight in the fridge before baking. 

Leftovers: Store leftover casserole in the fridge or freezer. Be sure to use an airtight and, if applicable, freezer safe container.  

  • Fridge: Store in the fridge for 2-3 days.
  • Freezer:  Store in the freezer for 1-2 months. 
  • To reheat: Thaw overnight in the refrigerator if frozen. Preheat the oven to 350°F until warm in the center. If you are in a hurry you can also use the microwave.

Blueberry French Toast Bake recipe

For more Breakfast Bakes, try:

For more French Toast recipes, check out:

 

Blueberry French Toast Casserole Recipe

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Chill Time 10 hours
Servings 12

Ingredients

for the french toast casserole:

  • 1 loaf of french bread or 12 slices of bread cut into one inch cubes
  • 1 8 ounce package cream cheese cut into small pieces
  • 1 cup fresh blueberries
  • 8 eggs
  • 2 cups milk
  • 1/2 cup heavy cream or half and half
  • 3/4 cup sugar
  • 1 tablespoon vanilla

for the syrup:

  • 1 cup fresh blueberries
  • 1 cup sugar
  • 2 tablespoons corn starch
  • 1 cup water

Instructions

  1. Grease a 9 x 13 baking dish, and spread half of the bread cubes in the bottom of the dish. Sprinkle the cream cheese pieces and blueberries evenly over the top of bread cubes. Top with the remaining bread cubes.

  2. In a medium bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla. Pour the egg mixture evenly over the bread cubes. Cover with foil and refrigerate overnight.

  3. Remove the casserole from the fridge 30 minutes before baking. Preheat the oven to 350. Bake 30 minutes (still covered with foil), then remove the foil and bake and additional 25-30 minutes, until cooked through.

  4. While the casserole is baking, make the syrup by adding the blueberries, sugar, corn starch, and water to a medium saucepan. Bring the mixture to a simmer and cook, stirring frequently, until the blueberries burst and the sauce thickens. Remove from heat and let stand for a few minutes before serving.

  5. To serve, cut squares of the french toast casserole and drizzle with the blueberry syrup.

Author

Alicia Skousen

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

More by Alicia

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Comments

  1. hey, ALICIA, thanks for sharing this AWESOME recipe. I have a question can I use MOZZARELLA cheese? I know you have mentioned the “cream cheese” as an ingredient.