Description
A luscious Blueberry Cream Cheese French Toast Casserole featuring toasted brioche bread soaked in a rich cream cheese custard, layered with fresh blueberries, and baked to golden perfection. This make-ahead breakfast casserole is perfect for gatherings and can be served with blueberry sauce or your favorite syrup.
Ingredients
Scale
Casserole
- 1 loaf (16 ounces) brioche or challah sliced into 1-inch cubes
- 2 6 oz. half pints blueberries (12 ounces total)
Custard
- 2 8 ounce blocks cream cheese, softened (16 ounces total)
- 1 1/4 cup granulated sugar
- 6 eggs at room temperature
- 2 cups half and half at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
For Serving (Pick One)
- Blueberry sauce (recipe linked in article)
- Berry syrup like boysenberry (store-bought is great)
- Maple syrup
- Strawberry syrup
Instructions
- Toast bread: Preheat oven to 350 degrees F. Spread the cubed bread in a single layer on a large baking sheet (15×21 inches). Bake for about 10 minutes until toasted but still soft inside. Watch closely to prevent burning. Set aside.
- Prepare custard: In a large mixing bowl, beat softened cream cheese and sugar together until smooth. Add eggs one at a time, beating until fully incorporated. Gradually beat in half and half, followed by lemon juice, lemon zest, vanilla extract, and salt until the custard is smooth and creamy.
- Assemble casserole: Lightly grease a 9×13 baking dish. Spread half of the toasted bread cubes evenly in the dish, then layer half of the blueberries on top. Pour half of the custard mixture evenly over the layers. Add remaining bread cubes, top with remaining blueberries, and pour remaining custard over the top. Press down gently to submerge the bread, leaving the tops slightly exposed. Cover tightly with foil and refrigerate overnight for best results.
- Bake: When ready to bake, remove casserole from refrigerator and let sit at room temperature while heating oven to 350 degrees F. Bake covered with foil for 30 minutes. Remove foil and bake uncovered for an additional 20 minutes or until a knife inserted in center comes out clean and internal temperature reaches 165 degrees F.
- Prepare blueberry sauce (optional): While baking, make blueberry sauce according to recipe provided in the link for serving.
- Serve: Serve the casserole warm with blueberry sauce, berry syrup, maple syrup, or strawberry syrup as desired.
Notes
- If using sliced brioche from the bread section instead of bakery, thinner slices are fine.
- Do not thaw frozen blueberries before using; just brush off excess ice.
- Use room temperature cream cheese, eggs, and half and half to ensure smooth custard without lumps.
- To bring eggs to room temperature quickly, place them in warm tap water for 20 minutes.
- Microwave half and half until warm (not hot) to reach room temperature.
- To make a half-sized casserole, bake in an 8×8 inch pan for 30-35 minutes.
- To bake immediately without overnight chilling, skip toasting the bread and mix bread cubes with custard before layering with berries; let sit 30-60 minutes before baking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat individual portions in microwave for 30-45 seconds or in oven at 350 degrees F for 10-15 minutes.
- Freeze leftover baked casserole wrapped tightly in plastic and foil for up to 2 months; thaw overnight in fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 140 mg
