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blueberry french toast casserole

Blueberry French Toast Casserole

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This blueberry french toast casserole is pure brunch heaven thick brioche cubes soaked overnight in sweet custard with bursting blueberries and cream cheese, then baked until golden crispy on top and impossibly custardy inside. It's the kind of breakfast that makes everyone gather around the table, looks like you slaved away all morning but you literally just assembled it the night before, and tastes so ridiculously delicious that people will be asking for the recipe before they've finished their first bite.
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Prep Time 20 minutes
Cook Time 1 hour
Overnight Soaking 8 hours
Total Time 9 hours 20 minutes
Servings: 8 slice's
Course: Breakfast
Cuisine: American, French
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 loaf brioche or challah bread Cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups fresh or frozen blueberries
  • 8 ounces cream cheese
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • Powdered sugar for dusting
  • Maple syrup
  • Extra fresh blueberries
  • Whipped cream

Equipment

  • 1 9x13 inch baking dish To assemble and bake the french toast casserole
  • 1 Large mixing bowl For whisking custard mixture
  • 1 Medium bowl For beating cream cheese mixture
  • 1 Whisk To combine eggs and custard ingredients
  • 1 Spatula For pressing bread into custard
  • 1 Aluminum foil To cover casserole during first part of baking
  • 1 Plastic wrap To cover casserole during overnight refrigeration

Method
 

  1. Cut brioche or challah into 1-inch cubes. Butter a 9x13 inch baking dish generously. Spread half the bread cubes evenly in the prepared dish.
  2. Beat softened cream cheese with powdered sugar and vanilla until smooth. Drop spoonfuls of cream cheese mixture over the bread layer. Scatter half the blueberries over the cream cheese. Top with remaining bread cubes and blueberries. Press down gently so everything fits.
  3. Whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt in a large bowl until well combined. Pour custard mixture evenly over the bread. Press bread down with a spatula so it soaks up the liquid. Cover tightly with plastic wrap and refrigerate overnight, 8-24 hours.
  4. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°F. Remove plastic wrap and cover pan tightly with aluminum foil. Bake covered for 30 minutes. Remove foil and bake for another 25-30 minutes until golden brown and puffed. Center should be set with internal temperature of 165°F. Let rest for 10 minutes. Dust with powdered sugar, drizzle with warm maple syrup, add whipped cream if desired, and scatter extra fresh blueberries on top. Serve hot.

Nutrition

Serving: 1sliceCalories: 385kcalCarbohydrates: 48gProtein: 11gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 185mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 28gVitamin A: 620IUVitamin C: 3mgCalcium: 140mgIron: 2.2mg

Notes

The secret to perfect blueberry french toast casserole is the overnight soak it's not optional. After ruining dozens of batches by rushing, I learned that 8-24 hours lets the bread fully absorb custard and everything bakes evenly. Use thick brioche or challah because they hold up to the liquid without getting mushy. Cover with foil for the first 30 minutes to prevent burning, then let it rest 10 minutes after baking so you get clean slices instead of a soupy mess.

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