Blueberry Cream Cheese French Toast Casserole
If I had to pick one recipe that gets the most “oh my gosh what IS this” reactions at brunch, it would be this french toast casserole. Every single time I bring it somewhere people lose their minds over it. And the wild part is that it comes together the night before so by morning all you have to do is slide it into the oven and wait for it to smell amazing.
The cream cheese layer in the middle is the real secret. It gets all creamy and slightly tangy as it bakes and pairs with the sweet blueberries in the most perfect way. Layer that on top of custard-soaked brioche and you have something that tastes like a bakery made it but you barely had to try.
Blueberry Cream Cheese French Toast Casserole
Ingredients
Method
- Beat the softened cream cheese with powdered sugar and 1/2 tsp vanilla until smooth and fluffy. Set aside.
- Grease a 9×13 baking dish. Spread half the bread cubes in an even layer on the bottom.
- Drop spoonfuls of the cream cheese mixture over the bread. Scatter 1 cup of blueberries over the cream cheese.
- Top with remaining bread cubes and remaining blueberries.
- Whisk together eggs, milk, maple syrup, remaining vanilla, cinnamon, and nutmeg. Pour evenly over the entire casserole, pressing gently so all the bread absorbs the custard.
- Cover and refrigerate at least 1 hour or overnight.
- When ready to bake, preheat oven to 350 degrees F. Uncover the casserole and bake for 45-50 minutes until puffed, golden, and set in the center.
- Dust with powdered sugar and serve warm with maple syrup.
Notes
Why Brioche or Challah Makes a Difference
Regular sandwich bread is too soft and will turn to mush after soaking in the custard overnight. You need a bread that’s sturdy enough to hold its shape while still drinking up all that eggy vanilla goodness. Brioche and challah are both enriched breads with a slightly dense crumb that handles overnight soaking like a champ. I usually buy a loaf a day or two ahead and leave it out to get slightly stale which makes it even better at absorbing the custard. A good deep 9×13 ceramic baking dish is also a must because this casserole puffs up beautifully in the oven and you need room.
The Cream Cheese Filling
Make sure your cream cheese is fully softened before beating it with the powdered sugar. Cold cream cheese will be lumpy and won’t spread as easily through the casserole. I usually set mine out on the counter for an hour before I start. Beat it until it’s smooth and fluffy, then drop it in spoonfuls over the bottom layer of bread. As the casserole bakes, those little pockets of cream cheese distribute through the whole dish in the most wonderful way.
Fresh vs Frozen Blueberries
Both work great here. Fresh blueberries in summer are incredible and give you those gorgeous burst pockets throughout. Frozen blueberries work perfectly in the off-season just add them straight in without thawing since they’ll release their juice as the casserole bakes and create beautiful purple swirls through everything. Either way, use a full two cups because you want blueberries in every single bite.
Serving and Toppings
A dusting of powdered sugar and a pour of warm maple syrup is really all this needs. A drizzle of lemon glaze is also incredible if you want to lean into that blueberry-lemon vibe. Fresh berries on the side make it look extra pretty on the table. For a crowd I’ll serve it straight from the baking dish with a big spoon and let people serve themselves. A pretty glass maple syrup dispenser on the table makes the whole setup feel more special without any extra effort.
This is the kind of recipe that becomes part of your family’s holiday morning tradition. I hope you love it as much as we do. xo, Pam
