Blueberry French Toast Casserole
This blueberry French toast casserole combines day-old bread, cream cheese, eggs, and fresh blueberries for a rich, custardy baked breakfast.
10 Servings
Ingredients
- 12 slices of day-old white bread cut into 1-inch cubes
- 2 packages 8 ounces each cream cheese, cut into 1-inch cubes
- 2 cups fresh blueberries divided
- 12 large eggs beaten
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ⅓ cup pure maple syrup
For the blueberry sauce:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon unsalted butter
Instructions
Prepare the Baking Dish:
- Lightly grease a 9×13-inch baking dish. Arrange half of the bread cubes evenly in the bottom of the dish. Distribute the cubed cream cheese over the bread, followed by 1 cup of the blueberries. Top with the remaining bread cubes.
Make the Custard Mixture:
- In a large mixing bowl, whisk together the eggs, milk, vanilla extract, and maple syrup until thoroughly combined. Carefully pour the egg mixture over the layered bread in the baking dish, pressing down gently to help the bread absorb the liquid.
Chill Overnight:
- Cover the baking dish with foil and refrigerate overnight or for a minimum of 6 hours to allow the custard to fully soak into the bread.
Bake the Casserole:
- Remove the dish from the refrigerator and let it rest at room temperature for approximately 30 minutes. Preheat the oven to 350°F (175°C). Bake the casserole, covered with foil, for 30 minutes. Then remove the foil and continue baking for an additional 25 to 30 minutes, or until the center is set and the top is lightly browned.
Prepare the Blueberry Sauce:
- While the casserole bakes, combine the sugar, cornstarch, and water in a medium saucepan over medium heat. Stir constantly until the mixture comes to a gentle boil and thickens, approximately 3 to 4 minutes. Add the remaining 1 cup of blueberries, reduce the heat to a simmer, and cook for 8 to 10 minutes until the berries begin to burst. Stir in the butter and remove from heat.
Serve:
- Once the casserole has finished baking, slice and serve warm with the freshly prepared blueberry sauce drizzled over each portion.
Notes
To make this blueberry French toast casserole gluten-free, substitute the day-old bread with a certified gluten-free loaf. Ensure that the cream cheese, vanilla extract, and maple syrup are also labeled gluten-free, as some processed ingredients may contain trace amounts of gluten or be manufactured in shared facilities. With these adjustments, the dish maintains its rich texture and flavor while remaining suitable for gluten-sensitive individuals.