Blueberry Cream Cheese French Toast Casserole

Roberta Broussard Recipe

By Roberta Broussard robann

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.


Recipe Rating:
 63 Ratings
Serves:
8-10
Prep Time:
Cook Time:
Cooking Method:
Bake

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

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.
  • Comments

  • 1-5 of 330
  • user
    Wendy Rusch snooksk9 - Nov 23, 2010
    Ummmmmmmm this is omg total comfort right here!!! YUMMY...put it on the easter brunch menu!!!
  • user
    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!!!
  • user
    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!
  • user
    Roberta Broussard robann - Nov 23, 2010
    Sandi,

    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.
  • user
    Roberta Broussard robann - Nov 23, 2010
    Stacia,

    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.