Description
Prepare this creamy, indulgent blueberry French toast casserole the night before for an easy, crowd-pleasing brunch the next morning.
Ingredients
Scale
- 1 loaf (13 ounces) thick-cut bread, cubed
- 2 cups fresh or frozen blueberries
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk (for cream cheese mix)
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Grease a 9×13 inch baking dish. Arrange the bread cubes evenly in the prepared dish. Sprinkle the blueberries over the bread.
- In a medium bowl, beat the softened cream cheese, 1/2 cup granulated sugar, vanilla extract, and 1/4 cup milk until smooth. Drop spoonfuls of the cream cheese mixture over the blueberries and bread. Use a knife to gently swirl the cream cheese into the bread layer.
- In a large bowl, whisk together the eggs, 2 cups whole milk, heavy cream, brown sugar, cinnamon, nutmeg, and salt until well combined.
- Pour the custard mixture evenly over the bread and blueberry layer. Gently press down on the bread to help it soak up the liquid.
- Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the plastic wrap.
- Bake uncovered for 45 to 55 minutes, or until the casserole is puffed, golden brown, and the center is set. If the top browns too quickly, loosely cover it with foil.
- Let the casserole rest for 10 minutes before serving. Dust with powdered sugar before you serve it.
Notes
- Use slightly stale or day-old bread for the best texture; it absorbs the custard better.
- If using frozen blueberries, do not thaw them before adding them to the casserole.
- For extra richness, substitute half-and-half for the heavy cream.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 28
- Sodium: 310
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 2
- Protein: 12
- Cholesterol: 150