Blueberry Surprise French Toast Casserole
Elevate your breakfast game with this decadent Blueberry Surprise French Toast Casserole—a perfect make-ahead dish that transforms simple ingredients into a crowd-pleasing delight. Featuring layers of fluffy French bread, pockets of tangy cream cheese, and bursts of fresh blueberries, this casserole offers a sweet, creamy "surprise" in every bite. A rich, custard-like mixture made from eggs, milk, cream, and warm vanilla cinnamon flavors soaks through the layers, ensuring a soft and luxurious texture. Simple to prepare the night before and baked to golden perfection the next morning, it’s an ideal choice for brunch gatherings or lazy weekend breakfasts. Top it off with a dusting of powdered sugar and a drizzle of maple syrup for a finishing touch that'll have everyone coming back for seconds! Keywords: Blueberry French Toast Recipe, Make-Ahead Breakfast Casserole, Brunch Recipes with Blueberries.
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Recipe Information
Ingredients
- 1 loaf (approx. 16 oz) French bread
- 8 oz Cream cheese
- 2 cups Fresh blueberries
- 8 large Eggs
- 2 cups Milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 tablespoon (for greasing the pan) Butter
- 2 tablespoons (for garnish, optional) Powdered sugar
- 0.5 cup (optional, for serving) Maple syrup
Instructions
Begin by greasing a 9x13-inch baking dish with 1 tablespoon of butter to ensure the casserole doesn’t stick.
Slice the French bread into 1-inch cubes and set aside.
Cut the cream cheese into small cubes (about 1/2-inch pieces).
In the greased baking dish, layer half of the bread cubes evenly across the bottom.
Scatter the cream cheese cubes and blueberries across the bread layer to create the 'surprise' filling.
Add the remaining bread cubes to cover the cream cheese and blueberries.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and ground cinnamon until fully combined.
Pour the egg mixture evenly over the bread layers, making sure all the bread is soaked with the liquid.
Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
When ready to bake, preheat the oven to 350°F (175°C).
Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes while the oven preheats.
Bake the covered casserole in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the casserole is puffed.
Remove the casserole from the oven and let it cool slightly for 5-10 minutes before serving.
Garnish with a dusting of powdered sugar, if desired, and serve with maple syrup on the side for drizzling.
Nutrition Facts
Calories |
5002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.1 g | 296% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 2034 mg | 678% | |
| Sodium | 4632 mg | 201% | |
| Total Carbohydrate | 584.2 g | 212% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 329.2 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 1361 mg | 105% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2458 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
