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Blueberry French Toast Casserole

Blueberry French Toast Casserole

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.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chilling Time 8 hours
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract divided
  • 2 tablespoons whole milk for cream cheese mixture
  • 2 cups fresh blueberries divided
  • 2 loaves French bread cubed, day-old is best
  • 2 cups milk any variety, whole milk recommended
  • 8 large eggs
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg

Method
 

  1. 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
  2. Assemble the Bread Layers: Grease a 10x14-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
  3. 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
  4. 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
  5. 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).
  6. 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.
  7. Serve: Let the casserole cool for a few minutes before slicing and serving.

Notes

For best results, use stale or day-old bread to prevent the casserole from becoming mushy. Ensure you butter the baking dish thoroughly to prevent the mixture from sticking.