Blueberry French Toast Casserole Recipe

Name: Blueberry French Toast Casserole
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: Day Old White Bread; 4 ounces cream cheese; 3 cups fresh blueberries; 6 large eggs; 2 cups whole milk; Maple Syrup; 1 teaspoon ground cinnamon; 1/2 cup granulated sugar; 2 tablespoons cornstarch; 1/2 cup water; 2 tablespoons butter

Indulge in this decadent Blueberry French Toast Casserole, the ultimate comfort food for brunch, potlucks, or make-ahead gatherings! This recipe is bursting with juicy blueberries and creamy custard, baked to golden perfection. While not exactly diet-friendly, it's pure soul-satisfying deliciousness.

Prep Time 45 mins

Cook Time 80 mins

Calories 841.7 kcal

Protein 47g

Rating 3.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry French Toast Casserole

Day Old White Bread
4 ounces cream cheese
3 cups fresh blueberries
6 large eggs
2 cups whole milk
Maple Syrup
1 teaspoon ground cinnamon
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons butter

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How to Make Blueberry French Toast Casserole

Preheat oven to 350°F (175°C).
Cut 1 loaf (about 1 pound) of challah bread or brioche into 1-inch cubes.
Grease a 9x13 inch baking dish.
Place half of the bread cubes in the prepared baking dish.
Scatter 4 ounces of cream cheese, cut into 1-inch cubes, evenly over the bread.
Top with 2 cups of fresh blueberries and the remaining bread cubes.
In a large bowl, whisk together 6 large eggs, 2 cups whole milk, 1/2 cup maple syrup, and 1 teaspoon ground cinnamon. Mix well.
Pour the egg mixture evenly over the bread in the baking dish. Let it soak for about 10 minutes.
Cover the baking dish with plastic wrap and chill for at least 8 hours, or preferably overnight.
Remove from the refrigerator 30 minutes before baking.
Uncover and bake for 30 minutes.
While the casserole is baking, prepare the blueberry topping:
In a medium saucepan, whisk together 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1/2 cup water until smooth.
Bring to a boil over medium heat, stirring constantly.
Boil for 1 minute, or until the mixture thickens.
Stir in 1 cup fresh blueberries and 2 tablespoons of butter. Reduce heat and simmer for 8-10 minutes, or until the berries have softened and burst.
Once the casserole has baked for 30 minutes, pour the blueberry topping evenly over it.
Uncover and bake for an additional 30 minutes, or until the casserole is golden brown and the center is set. Let it cool slightly before serving.