Blueberry French Toast Casserole With Cream Cheese

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 09/28/20
Blueberry french toast casserole

James Baigrie/Stockbyte/Getty Images
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
505 Calories
31g Fat
40g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 505
% Daily Value*
Total Fat 31g 40%
Saturated Fat 16g 81%
Cholesterol 380mg 127%
Sodium 361mg 16%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 6%
Protein 17g
Calcium 194mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a rich and delicious French toast bake with cream cheese, fresh blueberries, and a blueberry sauce. Plan to prepare this the night before and refrigerate overnight.

Ingredients

  • 12 slices bread (crusts removed)
  • 2 packages cream cheese (16 ounces total)
  • 1 cup blueberries (fresh or frozen, thawed)
  • 12 eggs
  • 2 cups milk
  • 1/3 cup maple syrup (or other syrup)
  • For the sauce:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 cups blueberries (fresh or frozen blueberries)
  • 1 tablespoon butter

Steps to Make It

  1. Cut the bread into 1-inch cubes and place half in a greased 13x9x2-inch baking dish.

  2. Cut cream cheese into 1-inch cubes and place over bread. Top with blueberries and remaining bread.

  3. In a large bowl, beat eggs.

  4. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture.

  5. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.

  6. Cover with foil and bake at 350 F for 30 minutes.

  7. Uncover; bake 25 to 30 minutes longer or until golden brown and the center is set.

 

For the Sauce

  1. In a saucepan, combine sugar and cornstarch; add water.

  2. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.

  3. Stir in blueberries; reduce heat.

  4. Simmer for 8 to 10 minutes, or until the berries have burst.

  5. Stir in butter until melted.

  6. Serve the sauce with French toast.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.