Blueberry French Toast Casserole Recipe
Blueberry French Toast Casserole Recipe
Easy and delicious Blueberry French Toast Casserole is an indulgent sweet breakfast. This would be great at brunch, or perfect for holiday mornings.
Blueberry French Toast Casserole is an easy and delicious breakfast recipe perfect for feeding a crowd. This will be everyone’s favorite breakfast! It also makes a relaxing morning the night before. For an extra tasty breakfast casserole, try the Cheesy Hash Brown Breakfast Casserole, Cinnamon Roll French Toast, or Overnight French Toast.
Blueberries + Cream Cheese = Delicatessen! !
What a delicious combination of blueberries and cream cheese. You have the flavor of cream cheese and the sweetness of blueberries, the perfect bite.
This casserole would make a great night out and make your morning easy and delicious! I love eating something like this without waking up at dawn and putting it on the table in time for breakfast. Let’s just say, I love sleeping…but I also love food!
Served with a combination of cream cheese and berries, this Blueberry French Toast Casserole It could even be dessert.
How to Make Cake Bars
spread. Grease a 9 x 13 baking pan and spread half of the bread cubes on the bottom of the pan.
spread. Spread the cream cheese slices and blueberries evenly over the bread cubes. Top with remaining bread cubes.
brush. In a medium bowl, whisk together eggs, milk, heavy cream, sugar and vanilla extract.
fall. Pour the egg mixture evenly over the bread cubes.
refrigeration. Cover with foil and refrigerate overnight.
bake. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake for 30 minutes (still covered with foil), then remove foil and bake for 25-30 minutes, until cooked through.
Ingredients: The best part! !
- Add to. While the casserole is baking, add the blueberries, sugar, cornstarch, and water to a medium saucepan to make a syrup.
- Simmer & stand. Bring the mixture to a simmer, stirring frequently, until the blueberries burst and the sauce thickens. Remove from heat and let stand for a few minutes before serving.
- Serve. To serve, cube French toast casserole and drizzle with blueberry syrup.
Recipe Tips
bread: You can use all types of bread from baguette to Texas toast. No matter what type of bread you use – make sure it’s crusty. Make sure the bread is a little stale and crusty. The lack of moisture means it can absorb more of the delicious custard.
In addition to using crusty bread, Here are some other tips for making the best blueberry baked French toast:
- Beat the eggs well. You don’t want to have streaks of rubbery protein.
- If you can’t soak the casserole overnight, try soaking for at least 3-4 hours so the bread has enough time to soak up the custard.
- Use other fruits like strawberries, raspberries, peaches or apples.
- You can use fresh or frozen blueberries.
- Try mascarpone cheese instead of cream cheese.
lead and store
in advance: If you want to make this casserole earlier than the day before, you can easily keep it in the refrigerator for up to 3 months. Assemble the casserole as instructed in steps 1 and 2. Instead of putting it in the refrigerator, cover the pan with plastic wrap and add a layer of aluminum foil. Tag and freeze. Thaw overnight in the refrigerator before baking.
Leftovers: Store leftover casserole in the refrigerator or freezer. Be sure to use airtight, freezer-safe containers if applicable.
- Refrigerator: Store in the refrigerator for 2-3 days.
- Freezer: Store in the freezer for 1-2 months.
- Reheat: If frozen, thaw overnight in the refrigerator. Preheat oven to 350°F until hot in the middle. You can also use the microwave if you are in a hurry.
For more breakfast bakes, try:
For more French toast recipes, check out:
Course breakfast
American food
Prep time 10 minutes
Cook Time 55 minutes
10 hours cooldown
Serving Size 12
by Lil’ Luna
French Toast Casserole:
- 1 loaf of baguette or 12 slices of bread cut into one-inch cubes
- 1 8-ounce package cream cheese, cut into small pieces
- 1 cup fresh blueberries
- 8 eggs
- 2 cups milk
- 1/2 cup heavy cream or half and half
- 3/4 cup sugar
- 1 tablespoon vanilla
syrup:
- 1 cup fresh blueberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
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Grease a 9 x 13 baking pan and spread half of the bread cubes on the bottom of the pan. Sprinkle the cream cheese slices and blueberries evenly over the bread cubes. Top with remaining bread cubes.
-
In a medium bowl, whisk together eggs, milk, heavy cream, sugar and vanilla extract. Pour the egg mixture evenly over the bread cubes. Cover with foil and refrigerate overnight.
-
Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake for 30 minutes (still covered with foil), then remove foil and bake for 25-30 minutes, until cooked through.
-
While the casserole is baking, add the blueberries, sugar, cornstarch, and water to a medium saucepan to make a syrup. Bring the mixture to a simmer, stirring frequently, until the blueberries burst and the sauce thickens. Remove from heat and let stand for a few minutes before serving.
-
To serve, cube French toast casserole and drizzle with blueberry syrup.