Delicious Blueberry French Toast Casserole
Blueberry French Toast Casserole – creamy, fruity, and ready in 85 mins. Perfect for make-ahead breakfasts!
Ingredients
- 1 loaf (1 pound) French bread, cut into 1-inch cubes
- 2 packages (8 ounces each) cream cheese, cut into 3/4-inch cubes
- 1 cup fresh or frozen blueberries (thawed)
- 12 large eggs
- 2 cups whole milk
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
For the Blueberry Sauce
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh or frozen blueberries
- 1 tablespoon butter
Instructions
Casserole Preparation
- Grease a 13x9-inch baking dish and arrange the French bread cubes evenly inside.
- Distribute the cream cheese cubes evenly over the bread.
- Sprinkle fresh blueberries on top of the cream cheese and bread.
- In a large bowl, beat the eggs. Add milk, maple syrup, and vanilla extract, and whisk until well combined.
- Slowly pour the mixture over the bread, cream cheese, and blueberries, ensuring all bread pieces are well soaked.
- Cover the dish with plastic wrap and refrigerate overnight (at least 8 hours).
Baking Instructions
- Remove the dish from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake uncovered for 30 minutes.
- Then cover with aluminum foil and bake for an additional 25–30 minutes, or until the center is set.
- Remove from the oven and let it rest for 5 minutes before serving.
Blueberry Sauce
- In a saucepan, combine sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly, until it comes to a boil.
- Continue cooking for about 2 minutes, or until the mixture thickens slightly.
- Add blueberries and simmer for 8–10 minutes.
- Remove from heat, stir in butter until melted and well combined.
- Serve warm over the French toast casserole.
Nutrition
- Calories: 621 Fat: 31g Cholesterol: 350mg Sodium: 569mg Carbohydrate: 68g Protein: 19g