Looking for the ultimate breakfast casserole? This Blueberry Cream Cheese French Toast Casserole is a show-stopper! Combining soft bread soaked in a rich custard with bursts of fresh blueberries and pockets of cream cheese, this dish is finished with a golden streusel topping for extra texture. Whether you’re hosting brunch or indulging in a lazy weekend breakfast, this casserole will leave everyone asking for seconds!
Ingredients
For the Casserole:
- 1 loaf (16 oz) of French bread, cut into 1-inch cubes
- 8 oz (225g) cream cheese, cubed
- 2 cups (300g) fresh or frozen blueberries
- 8 large eggs
- 2 cups (480ml) milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/3 cup (65g) brown sugar
- 1/3 cup (42g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (56g) cold unsalted butter, cubed
For the Optional Glaze:
- 1/2 cup (60g) powdered sugar
- 1–2 tablespoons milk
Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Knife and cutting board
Instructions
- Prepare the Casserole:
Grease a 9×13-inch baking dish. Spread half of the bread cubes evenly across the bottom of the dish. Scatter the cream cheese cubes and 1 cup of blueberries over the bread. Top with the remaining bread cubes and blueberries. - Make the Custard:
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla extract. Pour the custard evenly over the bread mixture, pressing the bread down gently to soak up the custard. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight. - Make the Streusel Topping:
In a small bowl, mix the brown sugar, flour, and cinnamon. Add the cold butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. - Bake the Casserole:
Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator, sprinkle the streusel topping evenly over the top, and bake uncovered for 45–55 minutes, or until the top is golden brown and the custard is set. - Optional Glaze:
While the casserole cools slightly, whisk together the powdered sugar and milk until smooth. Drizzle over the casserole before serving.
Tips for Success
- Use day-old bread for the best texture, as it absorbs the custard more effectively.
- If using frozen blueberries, do not thaw them to prevent extra moisture.
- This casserole can be made ahead of time and baked fresh in the morning.
This Blueberry Cream Cheese French Toast Casserole is a perfect combination of creamy, fruity, and crunchy textures. It’s a crowd-pleaser that’s great for holidays, family gatherings, or whenever you want to treat yourself to something extra special. Pair it with a hot cup of coffee or tea, and enjoy every delicious bite!
Blueberry Cream Cheese French Toast Casserole
This Blueberry Cream Cheese French Toast Casserole is a decadent breakfast or brunch dish loaded with juicy blueberries, creamy cheese, and a buttery streusel topping. Perfect for any occasion!
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Knife and cutting board
Ingredients
- For the Casserole:
- 1 loaf 16 oz of French bread, cut into 1-inch cubes
- 8 oz 225g cream cheese, cubed
- 2 cups 300g fresh or frozen blueberries
- 8 large eggs
- 2 cups 480ml milk
- 1/2 cup 120ml heavy cream
- 1/2 cup 100g granulated sugar
- 1 teaspoon vanilla extract
- For the Streusel Topping:
- 1/3 cup 65g brown sugar
- 1/3 cup 42g all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup 56g cold unsalted butter, cubed
- For the Optional Glaze:
- 1/2 cup 60g powdered sugar
- 1 –2 tablespoons milk
Instructions
- Prepare the Casserole:
- Grease a 9x13-inch baking dish. Spread half of the bread cubes evenly across the bottom of the dish. Scatter the cream cheese cubes and 1 cup of blueberries over the bread. Top with the remaining bread cubes and blueberries.
- Make the Custard:
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla extract. Pour the custard evenly over the bread mixture, pressing the bread down gently to soak up the custard. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
- Make the Streusel Topping:
- In a small bowl, mix the brown sugar, flour, and cinnamon. Add the cold butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Bake the Casserole:
- Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator, sprinkle the streusel topping evenly over the top, and bake uncovered for 45–55 minutes, or until the top is golden brown and the custard is set.
- Optional Glaze:
- While the casserole cools slightly, whisk together the powdered sugar and milk until smooth. Drizzle over the casserole before serving.
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