Blueberry Cream Cheese Stuffed Baked French Toast Recipe

Name: Blueberry Cream Cheese Stuffed Baked French Toast
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 1 loaf (about 1 pound) white bread, cut into 1-inch cubes; 1 baguette (or similar French bread), cut into 10-12, 1-inch thick slices; Fresh Blueberries; 8 ounces cream cheese; 1/2 cup sour cream; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 6 large eggs; 1 cup milk; Half And Half; 1 teaspoon ground cinnamon; Ground Nutmeg; Powdered sugar, for dusting

Indulge in this dreamy Blueberry Cream Cheese Stuffed Baked French Toast, a make-ahead breakfast casserole perfect for a relaxing Sunday morning! Inspired by the White Lace Inn in charming Sturgeon Bay, Door County, Wisconsin, this recipe is bursting with juicy blueberries and creamy cream cheese filling, all nestled within perfectly baked French toast. Prepare it the night before for a stress-free morning – simply bake and enjoy! #bakedfrenchtoast #blueberry #breakfastcasserole #make-aheadbreakfast #doorcounty #wisconsin

Prep Time 30 mins

Cook Time 55 mins

Calories 982.8 kcal

Protein 60g

Rating 4.0 (40 Reviews)

Blueberry Cream Cheese Stuffed Baked French Toast

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Cream Cheese Stuffed Baked French Toast

1 loaf (about 1 pound) white bread, cut into 1-inch cubes
1 baguette (or similar French bread), cut into 10-12, 1-inch thick slices
Fresh Blueberries
8 ounces cream cheese
1/2 cup sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
6 large eggs
1 cup milk
Half And Half
1 teaspoon ground cinnamon
Ground Nutmeg
Powdered sugar, for dusting

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How to Make Blueberry Cream Cheese Stuffed Baked French Toast

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Cut 1 loaf (about 1 pound) of white bread into 1-inch cubes and place them evenly in the bottom of the prepared pan.
Evenly distribute 1 cup fresh or frozen blueberries over the bread cubes.
In a microwave-safe bowl, microwave 8 ounces of cream cheese for 1-2 minutes, or until softened. Stir until smooth.
Add 1/2 cup granulated sugar, 1/2 cup sour cream, and 1 teaspoon vanilla extract to the softened cream cheese. Mix well until combined.
Spread the cream cheese mixture evenly over the blueberries.
Cut 1 baguette (or similar French bread) into 10-12 slices, about 1-inch thick. Arrange the slices on top of the cream cheese mixture.
In a large bowl, whisk together 6 large eggs, 1 cup milk, 1/2 cup heavy cream, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
Pour the egg mixture evenly over the bread and French bread slices. Gently press down to submerge the bread.
Cover the baking pan with plastic wrap and refrigerate overnight (or for at least 4 hours).
Bake for 45 minutes, covered. Then, uncover and bake for an additional 15-20 minutes, or until golden brown and cooked through.
Let the French toast casserole stand for 10-15 minutes before slicing and serving.
Sift powdered sugar over the top before serving.