Description
This Blueberry Cream Cheese French Toast Casserole is a delightful blend of creamy, tangy cream cheese and juicy blueberries, perfect for a comforting breakfast. It’s easy to prepare ahead of time, making it ideal for brunches or special occasions.
Ingredients
Scale
- 1 large loaf French bread, about 8 cups, day old is best
- 8 eggs
- 2 1/2 cups half and half
- 1/3 cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh blueberries or frozen blueberries tossed in 1 tablespoon of flour
- 18 oz package cream cheese, light or regular, cubed
- 1/4 cup raw sugar for sprinkling on top (optional)
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 cups blueberries
Instructions
- Begin by preheating your oven to 350°F (175°C). This temperature will ensure even cooking for your casserole, so don’t skip this step!
- Next, cut the French bread into 1-inch cubes. You want them to be uniform to ensure even soaking. Place the bread cubes in a greased 9×13-inch baking dish, spreading them out evenly.
- In a large mixing bowl, whisk together the 8 eggs, 2 1/2 cups half and half, 1/3 cup sugar, 2 teaspoons cinnamon, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Mix until everything is well combined and frothy, about 2 minutes. This mixture is key to soaking the bread thoroughly.
- Pour the egg mixture evenly over the bread cubes, ensuring each piece is well soaked. Use a spatula to gently press down any floating bread. This helps avoid dry spots during baking. Let it sit for 10 minutes to absorb some of the liquid.
- Now, gently fold in the blueberries and cream cheese cubes. Be careful not to break up the bread too much; you want to keep the integrity of the cubes while distributing the blueberries and cream cheese evenly.
- Cover the baking dish with plastic wrap or foil and refrigerate for at least 2 hours, or preferably overnight. This allows the bread to soak up all the flavors. Don’t rush this step!
- Once ready to bake, remove the casserole from the fridge and uncover it. Sprinkle 1/4 cup of raw sugar on top if you like a sweet, crunchy topping. Bake uncovered for 45-55 minutes, or until the top is golden brown, and a toothpick inserted in the center comes out clean. The edges should be slightly puffed and golden.
- While the casserole is baking, make the blueberry sauce. In a saucepan, combine 1 cup water, 1/2 cup sugar, and 2 tablespoons cornstarch. Stir well and bring to a boil over medium heat, stirring constantly.
- Once boiling, add 2 cups of blueberries and simmer for about 5-7 minutes or until the sauce thickens slightly. Remove from heat and let it cool; it will thicken more as it cools.
- Once the casserole is baked, let it cool for a few minutes before serving. Drizzle the warm blueberry sauce on top and enjoy your delicious creation!
- Prep Time: 20 mins
- Cook Time: 45-55 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 200 mg
Keywords: For the best texture, don't skip the overnight soaking! This step ensures that the bread absorbs all the egg mixture, leading to a perfectly custardy interior. Consider adding a pinch of nutmeg or a splash of orange extract to the egg mixture for an unexpected flavor twist!