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Blueberry Stuffed French Toast Recipe

Indulge in this decadent Blueberry Stuffed French Toast Casserole, a recipe straight from the renowned Hennessey House Bed & Breakfast in Napa Valley, California! This rich and unforgettable breakfast bake features layers of buttery brioche, creamy cream cheese, and juicy blueberries, all baked to golden perfection. Prepare it the night before for an effortless morning treat, perfect for brunch or a special occasion. Requires overnight refrigeration.

Prep Time 30 mins
Cook Time 90 mins
Calories 487.9 kcal
Protein 31g
Rating 5.0 (2 Reviews)
Blueberry Stuffed French Toast

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Stuffed French Toast

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How to Make Blueberry Stuffed French Toast

  1. Grease a 9x13 inch Pyrex baking dish.
  2. Remove crusts from 18 slices of brioche bread (about 1 loaf).
  3. Lightly spray the prepared baking dish with cooking spray.
  4. Layer half of the bread slices in the bottom of the dish.
  5. Sprinkle 8 ounces of cream cheese, cut into 1-inch cubes, evenly over the bread.
  6. Scatter 1 cup fresh blueberries over the cream cheese.
  7. Top with the remaining bread slices.
  8. In a large bowl, whisk together 6 large eggs, 2 cups milk, and 1/2 cup maple syrup until well combined.
  9. Pour the egg mixture evenly over the bread layers.
  10. Cover the dish with plastic wrap and refrigerate overnight (at least 8 hours).
  11. Preheat oven to 375°F (190°C).
  12. Bake covered with foil for 1 hour.
  13. Remove foil and bake for an additional 15 minutes, or until golden brown and the center is set.
  14. While the casserole bakes, prepare the blueberry sauce (see below).
  15. **Blueberry Sauce:**
  16. In a saucepan, combine 1/2 cup sugar and 1/2 cup water.
  17. Bring to a slow boil over medium heat for 10 minutes.
  18. Add 1 cup fresh blueberries and reduce heat to a simmer.
  19. Simmer for 15 minutes, or until the blueberries have softened and released their juices.
  20. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
  21. Slowly whisk the cornstarch slurry into the simmering blueberry sauce. Stir constantly until thickened to your desired consistency.
  22. Serve the warm French toast casserole topped with the blueberry sauce.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

107g

Fat

38g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts European French The Americas American Southern Vegetarian Summer Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Healthy Breakfast Fruit Dietary Berries Blueberries 4 Hours Or Less