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–+ servings
Blueberry French Toast Casserole

Heavenly Blueberry French Toast Casserole for Easy Mornings

Delight in this Blueberry French Toast Casserole, a make-ahead breakfast masterpiece perfect for busy mornings and holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Refrigeration Time 8 hours
Total Time 9 hours 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Mixture
  • 8 oz cream cheese Provides creaminess for the filling; substitute with mascarpone for a lighter option.
  • 1 cup powdered sugar Adds sweetness and balances the tang of cream cheese; no substitutes recommended.
  • 2 tbsp milk Enhances the cream cheese mixture’s consistency; use whole milk for a richer flavor.
  • 1 tbsp vanilla extract Adds depth; opt for pure vanilla for the best results.
For the Casserole Base
  • 2 loaves cubed French bread Acts as the base and absorbs the mixture; use day-old bread for the best absorption.
  • 8 large eggs Provides structure and binds the mixture, ensuring a fluffy result.
  • 2 cups milk Adds richness; any milk can work, but whole milk is recommended for creaminess.
  • 1 tsp cinnamon Imparts warmth; substitute with nutmeg for a different flavor profile.
  • 1/2 tsp nutmeg Complements cinnamon and enhances overall flavor.
For the Blueberry Filling
  • 2 cups blueberries Fresh blueberries add sweetness and flavor; can be substituted with frozen blueberries, but reduce soaking time.

Equipment

  • Mixing Bowl
  • Hand mixer
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine cream cheese, powdered sugar, milk, and half of the vanilla extract. Blend until smooth and creamy.
  2. Take your greased baking dish and arrange half of the cubed French bread in a single layer at the bottom.
  3. Evenly distribute the cream cheese mixture over the layer of bread.
  4. Create a second layer by adding the remaining cubed bread on top of the cream cheese mixture.
  5. In a separate bowl, whisk together eggs, milk, remaining vanilla extract, cinnamon, and nutmeg until blended. Pour this over the layered bread.
  6. Sprinkle the remaining blueberries evenly over the top of the casserole.
  7. Cover tightly and refrigerate for at least 8 hours, or overnight.
  8. Preheat your oven to 375°F (190°C) about 30-60 minutes prior to cooking.
  9. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes until set.
  10. Allow your casserole to cool slightly before serving.

Nutrition

Serving: 1sliceCalories: 370kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 8gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 320mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 600IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Butter the dish well to prevent sticking. Use day-old bread for optimal absorption. Let the casserole sit at room temperature for 30 minutes before baking for better texture.

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