Blueberry French Toast Casserole
Overnight blueberry french toast casserole preps in 10 minutes for an indulgent, hot, and no-fuss breakfast - perfect for holidays!
Servings: 12
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
Bread. Use all types of bread like Sourdough Bread, Challah bread, or Texas Toast. No matter what type of bread you use – make sure it’s a little stale so it absorbs the custard better.
Freezer meal. Assemble the casserole 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 leftover casserole in an airtight container(s) in the fridge for 2-3 days or freezer for 1-2 months. Reheat in the oven or microwave.