Real Recipes From Real Home Cooks ®

blueberry cream cheese french toast casserole

(70 ratings)
Blue Ribbon Recipe by
Roberta Broussard
Gatesville, TX

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 choose which fits your diet.

Blue Ribbon Recipe

This French toast recipe is the definition of breakfast decadence. Everything is prepared the night before and baked in the morning - great for a special occasion or brunch. The blueberry sauce brings the French toast bake over the top. It's sweet and filled with blueberry flavor. We can't wait to try it again with blackberries and strawberries. Bread pudding meets french toast in one amazing breakfast.

— The Test Kitchen @kitchencrew
(70 ratings)
yield 8 -10
prep time 23 Hr 30 Min
cook time 1 Hr
method Bake

Ingredients For blueberry cream cheese french toast casserole

  • 12 slice
    bread, any kind or loaf of French bread
  • 2 pkg
    cream cheese, room temperature (8 ounces each)
  • 2 c
    blueberries, fresh or frozen, divided
  • 12 lg
  • 1 c
  • 1/3 c
    maple syrup or honey
  • 1 c
  • 2 Tbsp
    corn starch
  • 1 c
  • 1 Tbsp

How To Make blueberry cream cheese french toast casserole

  • Torn bread in a baking dish.
    Spray a 9x13-inch dish with cooking spray. Cut or tear bread into cubes and arrange in the bottom of the dish.
  • Cream cheese and blueberries sprinkled on top.
    Cut up cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
  • Egg, milk, and maple syrup mixture poured over the bread.
    In a large mixing bowl, combine the eggs, milk, and maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but is not soggy. You don't want it to be soggy before you bake it. If it's soggy before you bake it, it will be soggy after you bake it. Cover with foil and refrigerate overnight.
  • Sugar, corn starch, and water in a saucepan.
    Stir the sugar and corn starch together in a medium saucepan. Add the water and stir until smooth. Heat to boiling and stir 2-3 minutes until thickened.
  • Adding blueberries to the saucepan.
    Add remaining 1 cup blueberries. Simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. (I like to leave some of the blueberries whole.)
  • Blueberry sauce in a glass jar.
    Remove the blueberry sauce from the heat and stir in the butter. Store in a plastic or glass container and refrigerate until ready to use.
  • French toast casserole baking in the oven.
    The next morning, preheat the oven to 350 degrees F. Take the casserole out of the refrigerator. Place the covered casserole in the pre-heated oven and bake for 30 minutes.
  • Continuing to bake uncovered in the oven.
    Uncover and bake another 25-30 minutes, or until the top is a golden brown and the center is set.
  • Blueberry sauce poured over the french toast casserole.
    While the casserole is baking, heat up the blueberry sauce on top of the oven or in the microwave until warm. Serve over top of the casserole.
  • Inside of the Blueberry Cream Cheese French Toast Casserole.
    Alternate Sauce, I call it cheating. Take jam or preserves, whatever flavor of fruit you are using to make this. Put preserves in a small saucepan. Add 1 Tbsp corn starch. Mix until smooth. Add additional fruit if desired. Warm in a saucepan until smooth and thickened.