This Blueberry French Toast Casserole is a warm, gooey breakfast favorite that combines classic French toast flavors with a creamy cheesecake-like filling. It is the perfect make-ahead meal for busy mornings or holiday gatherings, allowing you to spend more time with family and less time at the stove.
Table of Contents
Why You Will Love This Recipe
- Make-ahead convenience: You can prep this the night before and simply wake up and pop it in the oven.
- No morning hassle: Say goodbye to standing over a hot stove flipping individual slices; this casserole feeds the whole family at once.
- Creamy filling: The addition of a sweetened cream cheese layer creates pockets of richness that elevate this above standard French toast.
- Bursting with flavor: Fresh blueberries provide a sweet, tart contrast to the spiced custard and soft bread.
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon vanilla extract, divided
- 2 tablespoons whole milk
- 2 cups fresh blueberries, divided
- 2 loaves French bread, cubed (day-old bread is best)
- 2 cups milk (any variety, though whole milk adds richness)
- 8 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Step-by-Step Instructions
- Prepare the Cream Cheese Mixture: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, 2 tablespoons of milk, and 1 teaspoon of the vanilla extract. Mix until the consistency is smooth and creamy. Gently fold in 1 cup of the blueberries.
- Assemble the Bread Layers: Grease a 10×14-inch baking dish with butter. Place half of the cubed French bread into the bottom of the dish to create an even base. Spread the cream cheese and blueberry mixture evenly over the bread cubes. Top with the remaining bread cubes to form a second layer.
- Prepare the Egg Mixture: In a separate large bowl, whisk together 2 cups of milk, 8 eggs, the remaining 2 teaspoons of vanilla extract, cinnamon, and nutmeg until well blended.
- Soak and Refrigerate: Pour the egg mixture evenly over the bread in the baking dish, ensuring every piece is well-soaked. Sprinkle the remaining 1 cup of blueberries over the top. Cover the dish tightly with aluminum foil and refrigerate for at least 8 hours or overnight.
- Preheat and Temper: Remove the casserole from the refrigerator 30 to 60 minutes before baking to take the chill off. Preheat your oven to 375°F (190°C).
- Bake the Casserole: Bake the dish with the foil on for 45 minutes. Remove the foil and continue baking for another 30 minutes, or until the center is set and the top is golden brown. Total baking time is approximately 75 minutes.
- Serve: Let the casserole cool for a few minutes before slicing and serving.
Expert Tips / Pro Tips
For the best results, always use stale or day-old bread. Fresh bread is too soft and can become mushy once the custard is added. If you only have fresh bread, cube it and toast it in a 300°F oven for 10 minutes to dry it out. Additionally, ensure you butter the baking dish thoroughly to prevent the cream cheese and egg mixture from sticking to the sides.
Variations & Substitutions
This recipe is highly adaptable. While fresh blueberries are preferred, you can use frozen blueberries without thawing them first. If you want to change the flavor profile, try using raspberries or blackberries. For the bread, Challah or Brioche are excellent substitutes that provide a richer, more buttery texture. If you do not have cream cheese, mascarpone or ricotta can be used as a substitute for the creamy layer.
Serving Suggestions
Serve this casserole warm with a drizzle of pure maple syrup or a dusting of powdered sugar. For an extra decadent treat, you can create a simple icing drizzle by mixing 1 cup of powdered sugar with 2 tablespoons of milk and a splash of vanilla. It also pairs perfectly with a side of crispy bacon or fresh fruit salad.
Storage, Freezing & Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: You can freeze the unbaked casserole for up to 2 months; ensure it is wrapped tightly in plastic wrap and foil. Reheating: To reheat individual portions, microwave for 1-2 minutes. For larger portions, cover with foil and bake at 325°F for 15-20 minutes until heated through.
Nutrition Information
| Nutrient | Amount (Per Recipe Total) |
| Calories | 2500 – 2700 kcal |
| Protein | 80 – 100 g |
| Fat | 120 – 140 g |
| Carbohydrates | 300 – 320 g |
Blueberry French Toast Casserole
Ingredients
Method
- Prepare the Cream Cheese Mixture: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, 2 tablespoons of milk, and 1 teaspoon of the vanilla extract. Mix until the consistency is smooth and creamy. Gently fold in 1 cup of the blueberries.8 oz cream cheese, 1 cup powdered sugar, 1 tablespoon vanilla extract, 2 tablespoons whole milk, 2 cups fresh blueberries
- Assemble the Bread Layers: Grease a 10×14-inch baking dish with butter. Place half of the cubed French bread into the bottom of the dish to create an even base. Spread the cream cheese and blueberry mixture evenly over the bread cubes. Top with the remaining bread cubes to form a second layer.2 loaves French bread
- Prepare the Egg Mixture: In a separate large bowl, whisk together 2 cups of milk, 8 eggs, the remaining 2 teaspoons of vanilla extract, cinnamon, and nutmeg until well blended.1 tablespoon vanilla extract, 2 cups milk, 8 large eggs, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg
- Soak and Refrigerate: Pour the egg mixture evenly over the bread in the baking dish, ensuring every piece is well-soaked. Sprinkle the remaining 1 cup of blueberries over the top. Cover the dish tightly with aluminum foil and refrigerate for at least 8 hours or overnight.2 cups fresh blueberries
- Preheat and Temper: Remove the casserole from the refrigerator 30 to 60 minutes before baking to take the chill off. Preheat your oven to 375°F (190°C).
- Bake the Casserole: Bake the dish with the foil on for 45 minutes. Remove the foil and continue baking for another 30 minutes, or until the center is set and the top is golden brown.
- Serve: Let the casserole cool for a few minutes before slicing and serving.
Notes
FAQ
Do I need to butter the casserole dish before adding the bread?
Yes, buttering the baking dish is highly recommended. This prevents the bread and egg mixture from sticking, making it easier to serve and much simpler to clean the dish afterward.
Can I make this in the morning and bake it right away?
Yes, you can. If you are not refrigerating it overnight, let the assembled casserole sit at room temperature for at least 15-20 minutes before baking to allow the bread to soak up some of the egg mixture. Note that the texture may be slightly less custardy than the overnight version.
What size French bread loaves should I use?
Standard bakery loaves that are 12-14 inches long are ideal. You will need approximately 10-12 cups of cubed bread total to properly fill a 10×14-inch baking dish.
Can I use Texas toast instead of French bread?
Absolutely. One standard loaf of Texas toast (about 16-20 slices) cut into cubes will work perfectly. It creates a very hearty and substantial casserole.
Can I make this recipe in a 9×13 pan?
Yes, a 9×13 pan works well. Because it is slightly smaller than a 10×14, the casserole will be deeper, so you may need to increase the baking time by 5-10 minutes. Always check that the center is set before removing it from the oven.