Blueberry Cream Cheese French Toast Casserole

Roberta Broussard Recipe

By Roberta Broussard robann

30 Min
1 Hr

This is a family favorite. It's really for breakfast but it's good enough for a dessert!

This would be great for that special holiday breakfast! If you have a lot of people visiting for the holidays, you could double the recipe and make 2 pans.

I have also posted a sugar free version of this recipe, so you can decide to use which one fits into your diet.

pinch tips: Flour, Eggs, & Breading Techniques

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe is the definition of breakfast decadence. We loved it with blueberries, but can't wait to try it again with blackberries and strawberries!


12 slice
bread, any kind or loaf of french bread
2 pkg
8 oz - cream cheese, room temperature
1 c
blueberries, fresh or frozen
12 large
1 c
milk, add a little at a time until milk is absorbed by bread
1/3 c
maple syrup or honey
1 c
2 Tbsp
1 c
1 c
blueberries, fresh or frozen
1 Tbsp

Directions Step-By-Step

French Toast Casserole:
Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish
Cut up cream cheese into 1 in cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
In mixing bowl, combine 12 eggs,1 cup milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. Cover with foil and refrigerate overnight.
Blueberry Sauce:
You can make this ahead of time and refrigerate, then warm up before serving.
Stir together 1 cup sugar and 2 Tbls cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
Prep time:
30 min to put everything together
8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture.
Cook time: 1 hour
Alternate Sauce, I call it cheating.
Take jam or preserves, what ever flavor of fruit you are using to make this. Put preserves in small sauce pan, add 1 Tbls cornstarch, mix until smooth, add additional fruit if desired. Warm in sauce pan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.
Apparently, some people are getting soggy results. Add milk a little at a time until milk is absorbed by bread, you don't want it to be soggy before you bake it. If its soggy before you bake it, it will be soggy after you bake it.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy

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Wendy Rusch snooksk9
Nov 23, 2010
Ummmmmmmm this is omg total comfort right here!!! YUMMY...put it on the easter brunch menu!!!
Stacia Powers STACIA
Nov 23, 2010
I'm sorry - is there a step missing in here for the directions? This sounds delish and we can't wait to try it - Thank you for sharing!!!
Sandi Weiso Brown sis03
Nov 23, 2010
Hey, Roberta! Looks like another winner to me! Have you ever tried it with strawberries? Do you believe it might work? Some of our folks don't like blueberries (I love them!), so I was just wondering. I've had the similar sausage/cheese (turkey for us)breakfast casserole and we like it a lot. Keep it up, Girl!
Roberta Broussard robann
Nov 23, 2010

Yes, strawberries or any mixed berries would work (they have frozen mixed berries in the freezer section). Actually I think I put that hint in my sugar free version.
Roberta Broussard robann
Nov 23, 2010

I did leave out step 2. I added it as soon as you told me. Guess I was rushing too much. Thanks for letting me know. Hope you enjoy it.
Sandi Weiso Brown sis03
Nov 23, 2010
Thanks, Roberta! I hadn't gotten to the sugar-free recipe, yet, so missed it. Also, I happened to see, on the sidebar, someone else with a strawberry version--though I personally would rather have the blueberry or the mixed. ;)
Roberta Broussard robann
Nov 23, 2010
I looked at the strawberry version and it's kind of like mine, a few things are different about the french toast part. The biggest difference is that they only put the strawberry sauce on top and don't put any strawberries in the bread part. It does sound good though.

I also have a sauce that is kind of like cheating but works. Just take some jam or preserves, with or without sugar, put in a sauce pan, mix 2 tbls cornstarch, mix until well blended and then add some extra fruit if you want, warm until thickened and there you have it, sauce!
Deborah Masters DeeDeeM
Nov 23, 2010
Looks delish!
Sandi Weiso Brown sis03
Nov 23, 2010
Roberta, thanks for the observation on the strawberry version. I would definitely want some in the casserole itself. The sauce sounds like an easy way to do, too, since I have preserves and frozen whole strawberries! Your ideas just keep on keepin' on!
Roberta Broussard robann
Dec 14, 2010
I was looking at the Strawberry French Toast by Linda P., her recipe calls for 1/2 cup sugar blended with the cream cheese, which sounds delicious. Also, her recipe calls for half and half instead of milk. I think I'll try the sugar and half and half in my version. I'm also going to try the strawberries instead of blueberries this weekend. Was thinking the strawberries would be good for New Years day morning.
Kitchen Crew JustaPinch
Dec 15, 2010
Janet awarded this recipe a Blue Ribbon!

This recipe is the definition of breakfast decadence. We loved it with blueberries, but can't wait to try it again with blackberries and strawberries!
Dec 15, 2010 - Kitchen Crew shared a photo of this recipe. View photo
Roberta Broussard robann
Dec 15, 2010
Wanted to let everybody know that this really needs the sauce with it. The french toast part is not sweet at all, unless you add 1/2 cup sugar to the cream cheese. So please don't serve this without the sauce!
Esther VerMeer EVM
Dec 21, 2010
is the cream cheese 8 ounces each?