Tuesday, April 14, 2020

Blueberry & Cream Cheese French Toast Casserole

Blueberry & Cream Cheese French Toast Casserole

This is a family favorite. It's really for breakfast but it's good enough for dessert! It would be great for that special vacation breakfast. If you have a lot of people for the holidays, you can double the recipe and make 2 pans.


For Casserole
  • 1 cup fresh blueberries or frozen blueberries that have been tossed in 1 tablespoon of flour to keep them from bleeding
  • 1 8 oz package cream cheese, light or regular cubed. (for easier cutting put in freezer for 15 minutes)
  • 1 large loaf french bread - about 8 cups day old is best
  • 1/4 cup raw sugar for sprinkling on top optional
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 2 1/2 cups half and half
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 8 eggs

Blueberry Sauce
  • 2 tablespoons cornstarch
  • 2 cups blueberries
  • 1/2 cup sugar
  • 1 cup water

Butter a 9 x 13 casserole dish.
  1. Cut french bread into 2 inch cubes and set aside.
  2. In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt.  Whisk until completely mixed.
  3. Put one half of bread cubes in prepared dish.
  4. Top with half cream cheese cubes and half cup of blueberries.
  5. Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
  6. Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
  7. Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
  8. Preheat oven to 375 degrees.
  9. Remove plastic wrap and sprinkle casserole with raw sugar.
  10. Cover casserole with foil and bake for 30 minutes.
  11. Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
  12. Cool slightly and serve with blueberry sauce.

Blueberry Sauce
  1. In small saucepan, combine sugar, water and cornstarch until simmering.
  2. Add blueberries and simmer for 10 minutes.  Using a fork or whisk, slightly break up the blueberries to desired consistency. 
  3. Cool slightly before serving or store in refrigerator for up to 3 days. Enjoy your breakfast!