Description
Warm, creamy, and bursting with juicy blueberries, this overnight blueberry french toast casserole is a show-stopping brunch recipe that’s easy to prepare ahead.
Ingredients
For the cream cheese mixture:
1 cup blueberries
8 oz cream cheese (softened)
1 cup powdered sugar
1 tbsp vanilla extract (half for cream cheese, half for egg mixture)
2 tbsp milk (whole milk)
For the bread layers:
2 loaves cubed french bread (day-old)
For the egg mixture:
1 cup blueberries
1 tsp cinnamon
2 cups milk (whole milk)
8 eggs (large)
1/2 tsp nutmeg
Instructions
1. Mix softened cream cheese, powdered sugar, milk, and half of the vanilla extract until creamy.
2. Fold in 1 cup blueberries.
3. Layer half of the bread cubes in a greased 10×14-inch baking dish.
4. Spread cream cheese mixture over bread, then top with remaining bread cubes.
5. In another bowl, whisk milk, eggs, cinnamon, nutmeg, and remaining vanilla extract.
6. Pour over the bread mixture evenly, pressing slightly to absorb.
7. Top with remaining blueberries.
8. Cover and refrigerate overnight.
9. Bake covered at 375°F for 45 minutes, then uncovered for 30 minutes more.
10. Cool 10 minutes before serving with maple syrup.
Notes
Best served warm with powdered sugar or fresh fruit.
You can freeze leftovers for up to a month.
Make ahead the night before for easy morning baking.
- Prep Time: 45 minutes
- Chilling Time: 10 hours
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 160mg