Description
This Blueberry Cream Cheese French Toast Casserole is a delicious and easy-to-make baked breakfast dish that combines the rich flavors of cream cheese, fresh blueberries, and a cinnamon-scented custard. Perfect for a make-ahead brunch or a special weekend breakfast, this casserole is fluffy, creamy, and bursting with fruity sweetness, topped with a crumbly brown sugar and cinnamon streusel for extra texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 loaf French bread, cut into 1-inch cubes
- 8 ounces cream cheese, cut into small cubes
- 1 1/2 cups fresh or frozen blueberries
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed
Instructions
- Prepare the Baking Dish: Grease a 9×13-inch baking dish to prevent sticking. Arrange half of the cubed French bread evenly in the dish to create the base layer for the casserole.
- Add Cream Cheese and Blueberries: Distribute the cream cheese cubes and blueberries evenly over the bread layer, ensuring every bite will have flavorful pockets of creaminess and fruit.
- Top with Remaining Bread Cubes: Cover the cream cheese and blueberries with the rest of the bread cubes, creating the top layer of your casserole.
- Make the Custard Mixture: In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, maple syrup, vanilla extract, ground cinnamon, and salt until smooth and fully combined.
- Soak the Bread: Pour the custard mixture evenly over the layered bread, pressing down gently to help the bread absorb all the custard. Cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight, for best results.
- Prepare the Topping: When ready to bake, preheat the oven to 350°F (175°C). In a medium bowl, mix flour, brown sugar, ground cinnamon, and salt. Cut in the cold cubed butter using a pastry cutter or fork until mixture becomes crumbly and resembles coarse crumbs.
- Top and Bake: Sprinkle the crumbly topping evenly over the soaked casserole. Bake uncovered for 45 to 50 minutes or until the top is golden brown and the custard is set.
- Cool and Serve: Allow the casserole to cool slightly before serving. Serve warm with additional maple syrup on the side if desired for extra sweetness.
Notes
- This casserole can be assembled the night before and refrigerated, making it perfect for a make-ahead breakfast.
- Feel free to substitute blueberries with raspberries, blackberries, or strawberries for a different fruit flavor.
- Leftovers should be stored covered in the refrigerator and can be reheated within 3 days.
- Use stale or day-old French bread for better absorption of the custard mixture.
- If desired, add a pinch of nutmeg to the custard for extra warmth and spice.
Nutrition
- Serving Size: 1/10 of casserole
- Calories: 410
- Sugar: 23 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 145 mg
