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Baked blueberry cream cheese French toast casserole in a baking dish with blueberry sauce

Blueberry Cream Cheese French Toast Casserole

Blueberry cream cheese French toast casserole: French bread cubes layered with cream cheese and blueberries in a cinnamon-vanilla custard, chilled, baked and served with blueberry sauce. Serves 8.
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Prep Time 20 minutes
Cook Time 1 hour
Chill 2 hours
Total Time 3 hours 20 minutes
Course Breakfast
Cuisine American
Servings 8 servings
Calories 574 kcal

Ingredients
  

  • 1 loaf French bread large loaf, about 8 cups, day-old is best; cut into 2-inch cubes
  • 8 eggs
  • 2 1/2 cups half and half
  • 1/3 cup sugar for the egg mixture
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries for the layers; frozen blueberries tossed in 1 tablespoon flour also work, so they do not bleed
  • 8 ounces cream cheese one package, light or regular, cubed; freeze it 15 minutes for easier cutting
  • 1/4 cup raw sugar for sprinkling on top; optional
  • 1 cup water for the blueberry sauce
  • 1/2 cup sugar for the blueberry sauce
  • 2 tablespoons cornstarch for the blueberry sauce
  • 2 cups blueberries for the blueberry sauce

Instructions
 

  • Butter a 9x13-inch casserole dish. Cut the French bread into 2-inch cubes.
  • In a large bowl, whisk the eggs, half and half, 1/3 cup sugar, cinnamon, vanilla and salt until completely mixed.
  • Put half of the bread cubes in the dish. Top with half of the cream cheese cubes and 1/2 cup of the blueberries.
  • Add the remaining bread cubes, then the remaining cream cheese and the other 1/2 cup blueberries.
  • Pour the egg mixture over the bread cubes, pressing down so the bread is completely soaked.
  • Cover with plastic wrap and refrigerate at least 2 hours or up to 48 hours.
  • Heat the oven to 375°F. Remove the plastic wrap and sprinkle the casserole with the raw sugar.
  • Cover the casserole with foil and bake for 30 minutes.
  • Remove the foil and bake 20 to 30 minutes more, until the center is firm, the bread is slightly brown on top and a food thermometer in the center reads 160°F.
  • In a small saucepan, whisk the water, 1/2 cup sugar and cornstarch together until it simmers. Add the 2 cups blueberries and simmer for 10 minutes. Slightly break up the blueberries with a fork or whisk to the texture you like.
  • Let the casserole cool slightly, then serve it with the blueberry sauce.

Notes

Chill at least 2 hours or up to 48 hours before baking. Refrigerate leftover sauce up to 3 days. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days. Reheat to 165°F.

Nutrition

Serving: 1servingCalories: 574kcalCarbohydrates: 72.2gProtein: 15.8gFat: 25.2gSodium: 695mgFiber: 3gSugar: 38.9g
Keyword blueberry cream cheese french toast casserole, blueberry french toast bake, blueberry french toast casserole, cream cheese french toast bake, overnight blueberry french toast