Baked Blueberry Cream Cheese French Toast

Baked Blueberry Cream Cheese French Toast

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Diana Perry


This is my go to casserole for a very special brunch. Recipe seems to come out great every time, even if I change up the bread I use. It was a really big hit the time I made it with Hawaiian Sweet bread!


★★★★★ 1 vote

10 - 12
30 Min
1 Hr


  • 12 slice
    french bread, day old
  • 2 pkg
    cream cheese
  • 1 c
    frozen blueberries
  • 12 large
  • 2 c
    whole milk or half and half
  • 1/4 tsp
    nutmeg (fresh grated if possible)

  • 1 c
  • 1 c
  • 2 Tbsp
  • 1 c
    thawed blueberries
  • 1 tsp
  • 1/2 tsp
    maple extract
  • 1/2 c
    real maple syrup
  • 1-2 Tbsp

How to Make Baked Blueberry Cream Cheese French Toast


  1. Cut bread into 1" cubes; Place into well greased 13X9" baking dish.
  2. Cut cream cheese into 1" cubes; scatter over the brad. Top with the frozen blueberries & remaining bread.
  3. In large bowl beat eggs till well blended; add syrup to milk, and add to eggs. Pour all over the bread mixture. Cover with parchment paper and then tightly with aluminium foil. Cover & refrigerate for a minimum of 8 hours.
  4. Remove from oven & let sit at room temperature for 30 minutes. Baked, covered at 350 degrees for 30 minutes; uncover and bake 25-35 minutes lontger or until golden and middle is set. (some ovens may require even more time.)
  5. SAUCE: In small saucepan combine sugar, cornstarch & water, stirring until smooth. Bring to boil, stirring for 3-4 minutes; stir in thawed blueberries & reduce heat. Simmer 8-10 minutes, or until berries burst. Remove from heat & stir in maple syrup; stir in Vanilla and Maple Extracts; finish with stirring in the butter.

Printable Recipe Card

About Baked Blueberry Cream Cheese French Toast

Main Ingredient: Bread
Regional Style: Southern

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