Description
Indulge in the luscious layers of this Blueberry Cream Cheese French Toast Casserole, where fluffy bread meets a rich, creamy filling. Each bite bursts with the sweet-tart flavor of fresh blueberries, complemented by the velvety texture of cream cheese, creating a delightful breakfast experience that is both comforting and satisfying.
Ingredients
- Bread: 1 loaf of brioche or challah, cut into 1-inch cubes
- Cream Cheese: 8 oz, softened
- Blueberries: 2 cups, fresh or frozen
- Eggs: 6 large
- Milk: 2 cups, whole or 2%
- Sugar: 1/2 cup, granulated
- Vanilla Extract: 2 tsp
- Cinnamon: 1 tsp
- Butter: 4 tbsp, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until well combined.
- In a separate bowl, beat the softened cream cheese until smooth.
- Layer half of the bread cubes in a greased 9×13 inch baking dish, then spread half of the cream cheese mixture over the bread.
- Sprinkle half of the blueberries on top, then repeat the layers with the remaining bread, cream cheese, and blueberries.
- Pour the egg mixture evenly over the top, ensuring all bread is soaked.
- Drizzle melted butter over the casserole.
- Bake for 45-50 minutes, or until the top is golden brown and the center is set.
Notes
- This casserole can be prepared the night before and stored in the refrigerator. Just bake it in the morning for a fresh breakfast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 350
- Sugar: 15 grams
- Sodium: 300 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 8 grams
- Cholesterol: 180 milligrams
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