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–+ servings
White plate with Blueberry French toast on it.
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5 from 16 votes

Blueberry French Toast Casserole

Blueberry French Toast Casserole is an overnight breakfast bake with bread, cream cheese, blueberries, vanilla custard, and warm blueberry syrup.
Prep Time10 minutes
Cook Time55 minutes
Chill Time8 hours
Total Time9 hours 5 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Author: Kristyn Merkley

Ingredients

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
  • ½ cup heavy cream or half and half
  • ¾ cup sugar
  • 1 tablespoon vanilla extract

Syrup

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

Instructions

  • Grease a 9x13-inch 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 the bread cubes. Top with the remaining bread cubes.
  • In a medium bowl, whisk the eggs, milk, heavy cream, sugar, and vanilla. Pour the egg mixture evenly over the bread cubes. Cover with foil and refrigerate overnight.
  • Remove the casserole from the fridge 30 minutes before baking. Preheat the oven to 350°F. Bake for 30 minutes (still covered with foil), then remove the foil and bake for an additional 25-30 minutes, until cooked through.

Syrup

  • While the casserole is baking, make the syrup. Add 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.
  • To serve, cut squares of the french toast casserole and drizzle with the blueberry syrup.

Notes

Recipe Tips.
  • Cut the bread into even 1-inch cubes so it soaks up the custard evenly.
  • Spread the cream cheese pieces and blueberries evenly so every serving gets some.
  • Refrigerate overnight for the best texture and easiest morning prep.
  • Let the casserole sit at room temperature for 30 minutes before baking so it cooks more evenly.
  • Make-ahead tip: assemble the casserole the night before and make the syrup while it bakes in the morning.
Make a freezer meal. Assemble the casserole, but instead of putting it in the fridge, cover the pan with plastic wrap and then add a layer of aluminum foil. Label and freeze for up to 3 months. Thaw overnight in the fridge before baking.  
Store. Store leftover casserole in an airtight container(s) in the fridge for 2-3 days or freezer for 1-2 months. Reheat at 350°F until warm in the center. If you are in a hurry you can also use the microwave.