Roberta Broussard Recipe

Blueberry Cream Cheese French Toast Casserole

By Roberta Broussard robann


Recipe Rating:
Serves:
8-10
Prep Time:
Cook Time:
Cooking Method:
Bake
331 Comments:

Roberta's Story

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.

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!

Ingredients

FRENCH TOAST
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
eggs
1 c
milk, add a little at a time until milk is absorbed by bread
1/3 c
maple syrup or honey
BLUEBERRY SAUCE
1 c
sugar
2 Tbsp
cornstarch
1 c
water
1 c
blueberries, fresh or frozen
1 Tbsp
butter

Directions Step-By-Step

1
French Toast Casserole:
Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish
2
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.
3
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.
4
Blueberry Sauce:
You can make this ahead of time and refrigerate, then warm up before serving.
5
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.
6
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.
7
Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
8
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.
9
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.
10
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
11
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.
12
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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331 Comments

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Shelby Kovack elizabeth50
Yesterday at 8:34 PM
So delicious! Words cannot even describe the flavor packed in this! I made it for 6 people and there was hardly anything left over! Sure to be a hit with all ages and anyone with a sweet tooth!
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Roberta Broussard robann
Apr 2, 2014
Gina, Get a French loaf of bread, it works better than regular bread. Also, don't add all the milk mixture at once, add a little at a time until the bread is soaked but not standing in liquid. I usually have extra liquid left unless I use a lot more bread. I've said this before in comments but since there are a lot of comments I wanted to tell you. Hope it turns out. I've made it with strawberries and mixed frozen fruit also. All are great!
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Gina Davis GMarie65
Apr 2, 2014
OMG I saw this and I have to say this is one that is SCREAMING "YOU GOT TO MAKE AND EAT ME" LOL this for some reason just looks and sounds so AMAZING!!!! Saturday breakfast for sure!
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Lisa Foote LisaFoote
Feb 15, 2014
I have been looking for a simple french toast casserole- thank you so much for posting this! I'd like to try it with peaches or strawberries too!
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Lorraine Starkey Lorraine_Starkey
Jan 7, 2014
This is our families favorite breakfast casserole. I made some adjustments- only used 1-8oz cream cheese and 2 cups of blueberries in the casserole, same for the sauce-2cups. We love blueberries!! Every time all we can say is OMG!!!! This is a must try recipe. Thanks Roberta for sharing!!