- Blueberry Cream Cheese French Toast Casserole
- Ingredients:
- 1 loaf of French bread, cubed
- 8 oz cream cheese, softened and cut into small cubes
- 1 1/2 cups fresh or frozen blueberries
- 8 large eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Powdered sugar (for garnish)
For the Blueberry Syrup (optional):
- 1 cup blueberries
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon lemon juice
Directions:
- Grease a 9×13-inch baking dish. Arrange half of the bread cubes in the bottom of the dish.
- Scatter the cream cheese cubes and blueberries evenly over the bread. Top with the remaining bread cubes.
- In a large bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla extract, and cinnamon. Pour the mixture evenly over the bread and cream cheese.
- Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the oven to 350°F (175°C). Bake the casserole, covered with foil, for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden and the casserole is set.
- While the casserole is baking, make the blueberry syrup by combining blueberries, water, sugar, and lemon juice in a small saucepan. Cook over medium heat until the berries break down and the mixture thickens, about 10 minutes.
- Serve the casserole warm, sprinkled with powdered sugar, and drizzle with blueberry syrup if desired.
Prep Time: 15 minutes | Chill Time: 2 hours | Cooking Time: 55 minutes | Total Time: 3 hours 10 minutes
Kcal: 320 kcal per serving | Servings: 8 servings
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