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Blueberry French Toast Casserole

Blueberry French Toast Casserole – Buttery, Berry-Filled & Perfectly Cozy

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A delicious Blueberry French Toast Casserole that combines the flavors of brioche, cream cheese, and fresh blueberries, perfect for breakfast or brunch.

Ingredients

Scale
  • 1 loaf (16 ounces) brioche or challah sliced into 1-inch cubes
  • 2 6 oz. half pints blueberries (12 ounces total)
  • 2 8 ounce blocks cream cheese, softened (16 ounces total)
  • 1 1/4 cup granulated sugar
  • 6 eggs at room temperature
  • 2 cups half and half at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1/4 teaspoon salt
  • For serving: Blueberry sauce, berry syrup, maple syrup, or strawberry syrup

Instructions

  1. Preheat the oven to 350 degrees F and spread the cubed bread in a single layer on a large baking sheet. Bake for about 10 minutes until toasted but still soft in the center.
  2. In a large mixing bowl, beat the cream cheese and sugar until smooth, then add the eggs and mix until smooth. Add the half and half, lemon juice, lemon zest, vanilla extract, and salt; mix until well combined.
  3. In a lightly greased 9×13 baking dish, layer half of the cubed bread, followed by half of the blueberries. Pour half of the custard mixture over the layers. Repeat with the remaining bread, blueberries, and custard. Press down to submerge the bread. Cover and refrigerate overnight.
  4. When ready to bake, let the casserole sit at room temperature while preheating the oven to 350 F. Bake covered with foil for 30 minutes, then remove the foil and bake uncovered for an additional 15-25 minutes until a knife inserted comes out clean and internal temperature reaches 165 degrees F.
  5. Optionally, make blueberry sauce while the casserole is baking, following your preferred recipe.
  6. Serve warm with your choice of blueberry sauce, berry syrup, maple syrup, or strawberry syrup.

Notes

  • If you need to bake sooner, see specific notes regarding the chilling time.

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