Who doesn’t love a good French toast on a Saturday morning!? You are in luck because this blueberry cream cheese French toast casserole combines cinnamon, vanilla, sugar and eggs into a quick mixture to pour right on your bread. Then adding the homemade and sweet blueberry sauce is the perfect addition to a rich, delicious, and amazing breakfast casserole.
This prep ahead overnight casserole, makes this a perfect recipe for busy holiday mornings or special occasions with big gatherings.
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Directions
- Grease a 9×13 baking dish with nonstick cooking spray. Cut bread into 1″ cubes and place them in the casserole dish.
- Mix cream cheese, powdered sugar, and 2 1/4 cups heavy whipping cream together and beat well until mixture is creamy.
- Spread cream cheese mixture over cubed bread evenly.
- In a separate bowl, add eggs, 2 cups heavy whipping cream, white sugar, vanilla and cinnamon and beat well.
- Sprinkle whole blueberries over the cream cheese mixture. Pour egg mixture over casserole. With a spoon, push egg mixture throughout the bread to coat evenly.
If you are preparing this the night before, stop here and place aluminum foil on top and place in the fridge until morning. IF preparing the day of baking, continue on to step 2.
Directions
- Remove casserole from fridge 1 hour before baking.
- Bake casserole covered for 30 minutes.
- Remove aluminum foil and bake another 20-25 minutes or until cooked through.
- While casserole is baking, prepare the blueberry sauce.
- Add water, sugar, and cornstarch to a pan. Heat over medium high heat until boiling. Continue boiling for 4-5 minutes
- Add blueberries and reduce heat to medium low. Continue to heat until blueberries pop and turn a deep purple color, about 15 minutes.
- Remove casserole from oven and allow to cool for 10 minutes. Spoon blueberry sauce over casserole and serve.
Overnight Blueberry Cream Cheese French Toast Casserole
Course: Breakfast, DessertDifficulty: Medium10
servings15
minutes55
minutes1
hour10
minutesIngredients
1 loaf, 16oz, French breach cut into cubes
1 cup fresh blueberries
- Cream Cheese Mixture
1 1/2 packages cream cheese softened
1/2 cup powdered sugar
2 1/4 cups heavy whipping cream
- Egg mixture
8 eggs
1/3 cup white sugar
1 tsp vanilla
1 tsp cinnamon
- Blueberry Sauce
1 cup water
1 cup white sugar
2 Tbsp. cornstarch
1 cup fresh blueberries
Directions
- Grease a 9×13 baking dish with nonstick cooking spray. Cut bread into 1″ cubes and place them in the casserole dish.
- Mix cream cheese, powdered sugar, and 2 1/4 cups heavy whipping cream together and beat well until mixture is creamy.
- Spread cream cheese mixture over cubed bread evenly.
- In a separate bowl, add eggs, 2 cups heavy whipping cream, white sugar, vanilla and cinnamon and beat well.
- Sprinkle whole blueberries over the cream cheese mixture. Pour egg mixture over casserole. With a spoon, push egg mixture throughout the bread to coat evenly.
- If you are preparing this the night before, stop here and place aluminum foil on top and place in the fridge until morning. IF preparing the day of baking, continue on to step 8.
- Remove casserole from fridge 1 hour before baking.
- Preheat oven to 350F
- Bake casserole covered for 30 minutes.
- Remove aluminum foil and bake another 20-25 minutes or until cooked through.
- While casserole is baking, prepare the blueberry sauce.
- Add water, sugar, and cornstarch to a pan. Heat over medium high heat until boiling. Continue boiling for 4-5 minutes
- Add blueberries and reduce heat to medium low. Continue to heat until blueberries pop and turn a deep purple color, about 15 minutes.
- Remove casserole from oven and allow to cool for 10 minutes. Spoon blueberry sauce over casserole and serve.
- Enjoy!
