This Blueberry Cream Cheese French Toast Casserole is a cozy, make-ahead breakfast that blends soft, custardy bread with pockets of tangy cream cheese and bursts of sweet-tart blueberries. It smells warm and buttery as it bakes, and the top turns golden and slightly crisp while the inside stays creamy. If you enjoy recipes that highlight creamy cheese in comfort dishes, you might also like this creamy Boursin cheese appetizer for another easy, crowd-pleasing idea.
Recipe Information
- Prep Time: 20 minutes (active)
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
Values are approximate per serving (without maple syrup):
- Calories per serving: 360 kcal
- Protein: 11 g
- Carbohydrates: 33 g
- Fat: 18 g
- Fiber: 1.5 g
- Sugar: 15 g
- Sodium: 290 mg
Why Make This Blueberry Cream Cheese French Toast Casserole
This casserole is perfect for busy mornings and special brunches. You can assemble it the night before so the custard soaks into the bread. The cream cheese adds rich, tangy pockets while blueberries add bright, juicy bursts. The texture is soft and custardy inside with a slightly crisp top. It serves a crowd easily and reheats well, making it a great choice for holidays or relaxed weekend breakfasts.
How to Make Blueberry Cream Cheese French Toast Casserole
Start with slightly stale challah or brioche for the best texture — it soaks up the custard without falling apart. Cube the bread into bite-sized pieces so the custard reaches every piece. Keep the cream cheese cold and cut into small cubes so it melts into pockets rather than running away. If you use frozen blueberries, toss them in a teaspoon of flour to reduce bleeding. After you pour the custard, press the bread down gently so it absorbs the mixture. Refrigerate for at least two hours to let flavors meld. When baking, look for a golden top and a set center — a toothpick should come out with only a few moist crumbs.
Ingredients:
- 1 loaf of bread (such as challah or brioche)
- 8 oz cream cheese, cubed
- 1 cup blueberries (fresh or frozen)
- 6 large eggs
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Maple syrup for serving
Directions:
Step 1: Preparation
Grease a 9×13 inch baking dish. Cut the bread into 1-inch cubes. Layer half of the bread cubes evenly in the prepared dish.
Step 2: Mixing
Scatter the cream cheese cubes and blueberries over the first layer of bread. Add the remaining bread cubes on top. In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth. Pour the custard evenly over the layered bread, pressing gently so the bread soaks in the liquid.
Step 3: Cooking
Cover the dish and refrigerate for at least 2 hours, or overnight for best texture and flavor. When ready to bake, preheat the oven to 350°F (175°C). Bake the casserole uncovered for 45-50 minutes, or until the top is golden brown and the center is set (a toothpick should come out with a few moist crumbs).
Step 4: Finishing
Let the casserole cool for 10-15 minutes so it firms slightly. Slice and serve warm. Drizzle with maple syrup and, if desired, sprinkle with powdered sugar or add a scoop of whipped cream.
How to Serve Blueberry Cream Cheese French Toast Casserole
Serve it warm for the best texture. Drizzle with maple syrup or honey. Add a dusting of powdered sugar for a pretty finish. Fresh berries, toasted nuts (like almonds or pecans), or a dollop of Greek yogurt or whipped cream add color and texture. Pair with strong coffee, orange juice, or a sparkling mimosa for brunch.
How to Store Blueberry Cream Cheese French Toast Casserole
- Refrigerator: Cover tightly and refrigerate leftovers for up to 3–4 days. Reheat individual portions in the microwave for 45–60 seconds or warm in a 350°F oven for 10–15 minutes.
- Freezer: Freeze baked slices in an airtight container or wrapped tightly for up to 2 months. Reheat from frozen in a 350°F oven for 20–25 minutes, or thaw overnight in the fridge and warm as above.
- Make-ahead: Assemble and refrigerate up to 24 hours before baking. If refrigerating longer, keep covered and bake within 24 hours for best texture.
Expert Tips for Perfect Blueberry Cream Cheese French Toast Casserole
- Use day-old bread: Stale bread soaks custard better and yields a custardy interior.
- Cube uniformly: Even cubes ensure consistent texture and baking.
- Prevent blueberry bleeding: Toss frozen berries in a teaspoon of flour before adding.
- Test doneness: A toothpick in the center should come out mostly clean with a few moist crumbs.
- Adjust sweetness: Reduce sugar to 1/3 cup if you prefer less sweet; serve with syrup for added sweetness at the table.
- Swap milk: Use half-and-half for a richer custard or a lower-fat milk to reduce calories.
- Add a topping: Sprinkle a simple streusel (butter, flour, brown sugar, oats) on top for extra crunch.
Delicious Variations
- Lemon Blueberry: Add 1 teaspoon lemon zest to the custard for bright flavor.
- Mixed Berry: Substitute half the blueberries with raspberries or strawberries.
- Chocolate Chip: Toss in 1/2 cup mini chocolate chips for a sweet twist.
- Nutty Crunch: Add 1/2 cup chopped pecans or walnuts on top before baking.
- Mascarpone Swap: Replace cream cheese with mascarpone for a silkier, milder filling.
- Savory Twist: Skip the sugar and blueberries, add herbs and cheese for a savory strata.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes. Do not thaw them fully; toss frozen berries lightly in a teaspoon of flour to reduce color bleed and distribute them evenly.
Q: Can I assemble this the night before?
A: Absolutely. After pouring the custard over the bread, cover and refrigerate overnight. Bake in the morning for fresh, hands-off prep.
Q: Is this recipe freezer-friendly?
A: Yes. Bake first, then cool and freeze portions up to 2 months. Reheat from frozen in the oven for best texture.
Q: Can I make this gluten-free or dairy-free?
A: For gluten-free, use a GF loaf like gluten-free brioche. For dairy-free, use a dairy-free cream cheese and plant-based milk; texture will be slightly different but still tasty.
Q: How do I know when it’s done?
A: The top should be golden brown and the center should be set. A toothpick in the middle should come out with a few moist crumbs, not liquid custard.
Q: Can I reduce the sugar?
A: Yes. You can cut sugar to 1/3 cup or use a sugar substitute. The cream cheese and berries add natural flavor so the dish remains balanced.
Q: Will the cream cheese melt into the custard?
A: Small cubes will soften and create creamy pockets. Leaving them slightly chilled helps them stay as pockets rather than fully melting away.
Conclusion
This Blueberry Cream Cheese French Toast Casserole is a warm, comforting dish that feels special but is easy to make. It pairs creamy, tangy cheese with juicy blueberries and a soft, custardy interior that smells heavenly as it bakes. For another take on creamy, cheese-forward comfort food, see the Laughing Spatula’s Blueberry & Cream Cheese French Toast Casserole for inspiration and serving ideas. Give this casserole a try—you’ll love how simple prep turns into a memorable brunch.
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Blueberry Cream Cheese French Toast Casserole
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cozy, make-ahead breakfast that blends soft, custardy bread with tangy cream cheese and bursts of sweet-tart blueberries.
Ingredients
- 1 loaf of bread (such as challah or brioche)
- 8 oz cream cheese, cubed
- 1 cup blueberries (fresh or frozen)
- 6 large eggs
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Maple syrup for serving
Instructions
- Grease a 9×13 inch baking dish. Cut the bread into 1-inch cubes. Layer half of the bread cubes evenly in the prepared dish.
- Scatter the cream cheese cubes and blueberries over the first layer of bread. Add the remaining bread cubes on top. In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth. Pour the custard evenly over the layered bread, pressing gently so the bread soaks in the liquid.
- Cover the dish and refrigerate for at least 2 hours, or overnight for best texture and flavor. When ready to bake, preheat the oven to 350°F (175°C). Bake the casserole uncovered for 45-50 minutes, or until the top is golden brown and the center is set (a toothpick should come out with a few moist crumbs).
- Let the casserole cool for 10-15 minutes so it firms slightly. Slice and serve warm. Drizzle with maple syrup or, if desired, sprinkle with powdered sugar or add a scoop of whipped cream.
Notes
To prevent blueberry bleeding, toss frozen berries in a teaspoon of flour before adding. Best served warm, drizzled with maple syrup.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 15g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 11g
- Cholesterol: 210mg
