Blueberry French Toast Casserole

Try this mouthwatering blueberry French toast casserole recipe. A make-ahead breakfast option using frozen blueberries for a burst of summer flavor any time of the year.

Course Breakfast

Cuisine American

Keyword Blueberry French Toast Casserole

Prep Time 30

Cook Time 50

Chilling 6

Total Time 7 20

Servings slices

Calories 326kcal

Author Cathy Pollak

Equipment

Ingredients

cooking spray or butter
1 loaf (14-16 oz.) bread, sourdough or French, (day old) cut into 1" cubes
4 oz. cream cheese, softened
1/2 cup confectioners' sugar ,plus more for dusting on top
2 cups frozen blueberries divided
6 large eggs
2 cups milk
1 tsp. ground cinnamon
1/3 cup granulated sugar
1 tsp. vanilla extract

Topping:

1/2 cup light brown sugar
1/2 cup all-purpose flour
1 tsp. ground cinnamon
8 tbsps. butter, cold

Instructions

Prepare your 9x13 baking dish with cooking spray or butter.
cooking spray
Cut bread into 1" thick cubes and arrange half of it in the bottom of the baking dish.
1 loaf (14-16 oz.) bread, sourdough or French, (day old)
Beat cream cheese and confectioners' sugar together until smooth. Stir in 1 cup of blueberries. Spread cream cheese mixture over the cubed bread, or use an ice cream scoop to place small scoops on top. Arrange the rest of the bread cubes on top of the cream cheese mixture.
4 oz. cream cheese, softened, 1/2 cup confectioners' sugar, 2 cups frozen blueberries
In a medium bowl, whisk together eggs, milk, 1 teaspoon cinnamon, granulated sugar and vanilla until smooth. Pour this mixture on top of the uncooked casserole. Cover the baking dish tightly and let it sit in the fridge overnight (best), or at least 6 hours.
6 large eggs, 2 cups milk, 1 tsp. ground cinnamon, 1/3 cup granulated sugar, 1 tsp. vanilla extract
In the morning, remove baking dish from the refrigerator (let it sit on the counter 30 minutes prior to baking) and preheat oven to 375 degrees F.
Make the topping by stirring together the dry ingredients and cutting it into the cold butter (you can also use your hands to press together) until you have a crumbly mixture.
1/2 cup light brown sugar, 1/2 cup all-purpose flour, 1 tsp. ground cinnamon, 8 tbsps. butter, cold
Sprinkle the topping and the remaining blueberries over the casserole and bake for about 50 minutes, or until the egg mixture is no longer runny.
Let cool slightly and dust each serving with confectioners' sugar and your favorite syrup (both are optional).

Notes

Bread: Let your bread cubes sit out all day to stale them or pop them in a 250 degree oven for 20 minutes prior to making this recipe. The stale bread prevents this casserole from becoming soggy. However, if you have a really crusty sourdough loaf, you can skip this part.

For optimal outcomes when making this blueberry French toast casserole, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition