Indulgent Blueberry Cream Cheese French Toast Casserole Delight
This Blueberry Cream Cheese French Toast Casserole blends rich flavors and textures, making it a must-try brunch dish.
Equipment
- 9x13-inch baking dish
- Mixing bowl
- Whisk
- Saucepan
Ingredients
For the Casserole
- 10 slices French Bread Day-old bread is best for soaking
- 6 large Eggs
- 2 cups Half and Half Or whole milk
- 1/2 cup Sugar
- 1 teaspoon Cinnamon
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
- 2 cups Blueberries Fresh or frozen
- 8 ounces Cream Cheese Cubed
- 2 tablespoons Raw Sugar Optional for topping
For the Blueberry Sauce
- 1 cup Water
- 2 tablespoons Cornstarch
- 1 cup Additional Blueberries For the sauce
Instructions
Instructions
- Preheat the oven to 350°F (175°C).
- Cube the French bread into 1-inch pieces and arrange them in a greased 9x13 inch baking dish.
- Whisk together the eggs, half and half, sugar, cinnamon, vanilla, and salt in a large bowl until well combined.
- Pour the custard mixture over the bread cubes, gently stirring to coat each piece well.
- Dollop cubed cream cheese and blueberries on top of the mixture, pressing them down slightly.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or ideally overnight.
- Bake uncovered for 45-50 minutes until the top is golden brown and the center is set.
- Combine water, sugar, and cornstarch in a saucepan over medium heat to make the sauce.
- Add the additional blueberries to the sauce and cook until they burst.
Notes
Serve warm with a sprinkle of powdered sugar or a drizzle of blueberry sauce for additional flavor.