Blueberry French Toast Casserole with Cream Cheese

Start your morning on a sweet, indulgent note with this Blueberry French Toast Casserole. Soft cubes of Italian bread are layered with creamy dollops of sweetened cream cheese and fresh blueberries, then drenched in a custardy egg mixture and baked to golden perfection. A homemade blueberry sauce finishes the dish, adding vibrant color and burst of flavor. Perfect for busy mornings, weekend brunches, or feeding a crowd, this casserole can even be prepped the night before for an effortless, show-stopping breakfast.

Why You’ll Love This Recipe

• Sweet, creamy, and fruity all in one comforting casserole
• Can be prepped ahead for easy mornings or entertaining
• Custardy bread cubes soaked in a rich egg and cream mixture
• Homemade blueberry sauce adds freshness and vibrancy
• Serves a crowd with minimal effort

Ingredients

Casserole

• Italian bread (16 oz loaf) – Cubed, provides soft, fluffy texture that holds the custard well.
• Cream cheese (1.5 packages, softened) – Adds richness and a tangy, creamy layer.
• Powdered sugar (1/2 cup) – Sweetens the cream cheese mixture without graininess.
• Heavy whipping cream (2 + 1/4 cups, divided) – Moisturizes the bread and gives the custard a luscious texture.
• Fresh blueberries (1 cup for the casserole) – Bursting fruitiness inside the layers.
• Eggs (10 large) – Sets the custard and gives structure to the casserole.
• White sugar (1/3 cup) – Adds sweetness to the custard.
• Vanilla extract (1 tsp) – Adds warmth and depth of flavor.
• Ground cinnamon (1 tsp) – Classic spice for French toast flavor.

Blueberry Sauce

• Water (1 cup) – Base for the sauce.
• White sugar (1 cup) – Sweetens and balances the tartness of the berries.
• Cornstarch (2 tbsp) – Thickens the sauce to a glossy finish.
• Fresh blueberries (1 cup) – Provides bursts of color and natural fruit flavor.

How to Make Blueberry French Toast Casserole

Prep the Baking Dish

Grease a 9×13-inch baking dish with nonstick cooking spray. Preheat the oven to 350°F.

Assemble the Bread and Cream Cheese Layer

1. Cut bread into 1-inch cubes and layer evenly in the bottom of the baking dish.
2. In a mixing bowl, beat together cream cheese, powdered sugar, and 2 1/4 cups heavy cream until smooth.
3. Spoon dollops of the cream cheese mixture over the bread cubes.
4. Sprinkle 1 cup fresh blueberries over the top.

Make and Pour the Egg Custard

1. In a separate bowl, whisk together eggs, 2 cups heavy cream, white sugar, vanilla, and cinnamon until fully combined.
2. Pour the egg mixture evenly over the bread and cream cheese. Use a spoon to gently push some custard below the cream cheese dollops if needed.

Bake the Casserole

1. Cover the dish with foil and bake for 30 minutes.
2. Remove the foil and continue baking for 20–25 minutes, until the casserole is completely set and golden on top.
3. Let it rest while you prepare the blueberry sauce.

Make the Blueberry Sauce

1. Combine water, sugar, and cornstarch in a saucepan. Heat over medium-high until boiling. Continue boiling for 3–4 minutes.
2. Add 1 cup fresh blueberries, reduce heat to medium-low, and simmer, stirring occasionally, until blueberries burst and the sauce is a deep purple, about 10 minutes.

Serve

Spoon the warm blueberry sauce over slices or scoops of the casserole and serve immediately.

Tips for Success

• Overnight prep: After pouring the custard and cream cheese layers, cover with foil and refrigerate. Bake the next morning without needing to bring it to room temperature.
• Prevent soggy bread: Use slightly stale bread or lightly dry cubes before soaking for the best texture.
• Even baking: Press some custard gently under cream cheese dollops so the center cooks evenly.
• Custard check: The casserole is done when the center is set and no longer jiggly.

Equipment Needed

• 9×13-inch baking dish
• Mixing bowls and whisk
• Saucepan for blueberry sauce
• Nonstick cooking spray
• Spoon or spatula for assembling layers

Recipe Variations

• Strawberry version: Swap blueberries for fresh strawberries and drizzle with strawberry sauce.
• Gluten-free: Use gluten-free Italian-style bread; monitor soaking time as GF bread can collapse more easily.
• Maple twist: Add 1–2 tablespoons of maple syrup to the custard for extra sweetness and flavor.
• Nutty crunch: Sprinkle chopped toasted pecans or almonds on top before baking for texture.

Serving Suggestions

• Serve warm with additional fresh berries and a dollop of whipped cream.
• Pair with crispy bacon or breakfast sausage for savory contrast.
• Slice into individual squares for a grab-and-go breakfast tray.

FAQs

Can I make this casserole the night before?
Yes! Assemble the casserole, cover with foil, and refrigerate. Bake the next morning; the custard cooks evenly from chilled.

Can I reduce sugar?
Yes, reduce sugar in custard or sauce slightly to taste, especially if your bread is sweetened.

Can I use other bread?
Yes, brioche or challah work beautifully. Avoid very soft sandwich bread unless dried first.

How do I know it’s done?
The top should be golden, and the center should be set with no liquid custard remaining.

Can I freeze leftovers?
Freeze cooled, undrizzled casserole in an airtight container for up to 2 months. Reheat in the oven until warmed through.

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Final Thoughts

This Blueberry French Toast Casserole is the ultimate make-ahead breakfast that feels indulgent yet effortless. The creamy layers, sweet-tart berries, and rich custard make it a crowd-pleaser any time of year. Perfect for busy mornings or leisurely brunches, it’s guaranteed to become a go-to recipe for special occasions—or just because you deserve a little sweetness to start your day.