There’s something irresistibly cozy about waking up to a warm, fruity breakfast that tastes like a hug. This Blueberry Cream Cheese French Toast Casserole Recipe delivers that—soft toasted brioche, tangy cream cheese, and bursts of fresh blueberries baked into a luscious custard. It’s one of those feel-good dishes you’ll want to make again and again.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Blueberry Cream Cheese French Toast Casserole Recipe
- Top Tip
- How to Serve Blueberry Cream Cheese French Toast Casserole Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Blueberry Cream Cheese French Toast Casserole Recipe
Why You'll Love This Recipe
I remember the first time I made this Blueberry Cream Cheese French Toast Casserole Recipe for Sunday brunch—it disappeared in minutes! It’s not your everyday French toast; it feels more special, like something you’d serve when family visits or for a holiday morning. Plus, the layers of cream cheese and blueberries make every bite extra indulgent without being complicated.
- Perfect Make-Ahead Breakfast: Prep it the night before and wake up to a ready-to-bake casserole that fills your kitchen with amazing aromas.
- Luxuriously Creamy Texture: The cream cheese-infused custard creates a velvety richness that keeps this casserole moist and tender.
- Fresh and Fruity Boost: Blueberries add bursts of juicy sweetness that complement the custard beautifully.
- Flexible and Crowd-Pleasing: Whether you want to go all out with homemade blueberry sauce or keep it simple with syrup, it’s a winner every time.
Ingredients & Why They Work
Every ingredient in this Blueberry Cream Cheese French Toast Casserole Recipe plays a part in building its inviting textures and flavors. From the buttery brioche bread to the tang of lemon zest, everything is carefully chosen to work in harmony. Here’s a quick rundown to help you shop or tweak with confidence.
- Brioche or Challah Bread: These breads are rich, fluffy, and slightly sweet, making them ideal for soaking up that luscious custard without falling apart.
- Blueberries: Fresh or frozen works—frozen even adds a nice juiciness as it bakes, but skip thawing to avoid sogginess.
- Cream Cheese: It’s the secret to creamy custard that’s not too heavy and adds a subtle tang that balances sweetness.
- Granulated Sugar: Sweetens the custard evenly without overpowering the other flavors.
- Eggs: They create structure and richness; room temperature ones blend best here for a smooth custard.
- Half and Half: Adds creaminess while keeping the custard silky and luxurious.
- Vanilla Extract: Enhances the overall warmth and depth of flavor.
- Lemon Juice & Zest: Brightens the dish with fresh citrus notes that work wonders with blueberries and cream cheese.
- Salt: Just a pinch brings out all the flavors and balances the sweetness.
Make It Your Way
I love how forgiving this Blueberry Cream Cheese French Toast Casserole Recipe is—it’s so easy to tweak and make your own. For instance, sometimes I swap out the blueberries for raspberries or a mix of berries for a different fruity pop. You can also adjust the sweetness or even try a dairy-free cream cheese to suit your needs.
- Variation: I once added a handful of toasted pecans on top before baking for an amazing crunch contrast to the creamy layers.
- Dairy-Free: Using vegan cream cheese and plant-based milk works, though the texture changes slightly but stays delicious.
- Gluten-Free: Swap in your favorite gluten-free bread, just keep an eye on soaking time; it may need less.
- Fruit Swaps: Blueberries are fantastic, but fresh sliced strawberries or blackberries are excellent fresh twists I recommend trying.
Step-by-Step: How I Make Blueberry Cream Cheese French Toast Casserole Recipe
Step 1: Toast Your Bread Just Right
Start by preheating your oven to 350°F. Spread your brioche cubes in a single layer on a large baking sheet—don’t crowd them! I like to keep a close eye here because you want them toasted on the outside but still soft in the middle. About 10 minutes usually does the trick. This step is key; it sets the texture foundation so your casserole won’t get soggy.
Step 2: Whip Up That Creamy Custard
In a big mixing bowl, beat softened cream cheese with sugar until smooth—no lumps here! Then add your eggs one by one, making sure to get everything nice and combined. Slowly pour in the half and half followed by vanilla, lemon juice, lemon zest, and a pinch of salt. Using room temperature ingredients here really helps everything emulsify beautifully, so take that extra minute to warm them up if needed.
Step 3: Layer It Like a Pro
Grab a lightly greased 9×13 baking dish and start by layering half your toasted bread cubes. Sprinkle half the blueberries evenly on top. Pour half your custard mixture over, making sure it seeps through all the nooks. Repeat with the remaining bread and berries, then pour on the rest of the custard. Gently press down with your spatula or clean hands—this helps submerge most of the bread in custard for even soaking.
Step 4: Refrigerate Overnight (or Not!)
Cover your casserole tightly with foil and slide it into the fridge overnight. This resting time lets the custard soak perfectly into the bread, creating that gorgeous fluffy texture. If you’re short on time, I’ve got a no-overnight method below that works too!
Step 5: Bake to Perfection
When you’re ready to bake, bring the casserole out from the fridge and let it sit while the oven preheats to 350°F. Bake covered with foil for 30 minutes; this locks in moisture. Then take off the foil and continue baking for another 15 to 25 minutes until the top is golden and a knife inserted in the center comes out clean (around 165°F internal temperature). The smell alone will make you want to dive in!
Top Tip
After making this Blueberry Cream Cheese French Toast Casserole Recipe countless times, I’ve learned a few simple tips that keep it perfect every time. They’re small but make a huge difference if you want that restaurant-quality brunch at home.
- Room Temperature Ingredients: Always let your cream cheese, eggs, and half and half come to room temp first. It prevents lumps and ensures everything mixes smoothly.
- Don’t Skip Toasting: Toasting the bread before layering helps keep the texture just right—crispy edges but soft inside.
- Press Down Gently: When assembling, press the casserole down so the bread is submerged in custard but don’t squish it flat or it gets dense.
- Watch Baking Times: Oven temps vary, so start checking around 40 minutes to avoid drying it out; you want a golden top that's set but moist inside.
How to Serve Blueberry Cream Cheese French Toast Casserole Recipe
Garnishes
I love piling on fresh blueberries and a dusting of powdered sugar right before serving. Sometimes, I drizzle a warm homemade blueberry sauce right over the top; it feels extra indulgent and ties all the flavors together beautifully. Maple syrup or berry-flavored syrups also work great if you want a lighter touch.
Side Dishes
To balance sweetness and richness, I often serve this casserole alongside crispy bacon or savory breakfast sausages. A side of fresh fruit salad or a simple arugula salad with lemon vinaigrette can brighten up the plate and make it feel complete.
Creative Ways to Present
For special occasions, I’ve baked this casserole in individual ramekins for a pretty single-serving presentation that feels extra special. You can also add a sprinkle of toasted almonds or edible flowers on top to impress guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly with foil or plastic wrap, or transfer to an airtight container. Store in the fridge for up to five days. The casserole reheats wonderfully, making it an excellent next-day breakfast or snack.
Freezing
I often freeze leftover casserole after baking by wrapping it well in plastic and foil. It keeps beautifully for up to two months. When I want to enjoy it again, I thaw it overnight in the fridge and reheat—always tastes just as good as freshly made.
Reheating
For reheating, microwave individual portions for 30-45 seconds or pop the whole casserole back in the oven at 350°F, covered, for 10-15 minutes until warmed through. This way, you retain that soft custardy texture.
Frequently Asked Questions:
Yes, you can absolutely use frozen blueberries without thawing them first. Just brush off any excess ice before layering. Frozen berries add a beautiful juiciness as they bake and won’t make the casserole too soggy if handled properly.
Resting the casserole overnight allows the custard to soak fully into the bread cubes, resulting in a fluffy, custardy texture that's hard to achieve otherwise. If you bake right away, the casserole may be a bit runnier and less cohesive.
Yes, you can make a half batch of this casserole. Just use an 8x8-inch baking dish and adjust the baking time slightly, usually around 30-35 minutes. Many recipe cards have a handy slider to adjust servings.
Brioche or challah are the best choices for this recipe because of their richness and texture, which soak up custard without falling apart. If you can only find sliced brioche in the bread aisle versus bakery section, that’s perfectly fine—it just might be a bit thinner but still works great.
Final Thoughts
This Blueberry Cream Cheese French Toast Casserole Recipe is truly one of those comfort dishes that feels special without the stress. Whether you’re making it for a lazy weekend brunch or a festive holiday breakfast, it always delivers on flavor and texture. Trust me, once you try it, you’ll want to keep it in your regular rotation. Go on, treat yourself and those you love—it’s worth every bite.
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Blueberry Cream Cheese French Toast Casserole Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Cream Cheese French Toast Casserole is a delightful breakfast dish featuring toasted brioche bread cubes layered with fresh blueberries and a rich cream cheese custard. Baked to golden perfection and served with blueberry sauce or syrup, it's perfect for a cozy brunch or special occasion.
Ingredients
Casserole
- 1 loaf (16 ounces) brioche or challah sliced into 1-inch cubes
- 12 ounces blueberries (2 6 oz. half pints)
Custard
- 16 ounces cream cheese (2 8 ounce blocks), softened
- 1 ¼ cup granulated sugar
- 6 eggs, room temperature
- 2 cups half and half, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- ¼ teaspoon salt
For Serving (Pick One)
- Blueberry sauce
- Berry syrup like boysenberry (store-bought)
- Maple syrup
- Strawberry syrup
Instructions
- Toast bread: Preheat the oven to 350 degrees F. Spread the cubed bread in a single layer on a large baking sheet or two half sheets. Bake for about 10 minutes until toasted but still soft in the center. Remove and set aside.
- Prepare custard: In a large bowl, beat softened cream cheese and sugar with a hand mixer until smooth. Beat in the eggs until combined, then add half and half, lemon juice, lemon zest, vanilla extract, and salt. Mix thoroughly until smooth.
- Assemble casserole: Lightly grease a 9×13 baking dish. Layer half of the toasted bread cubes, then half of the blueberries. Pour half of the custard evenly over this layer. Repeat with remaining bread, berries, and custard. Press down with a spatula or hands to submerge the bread mostly. Cover with foil and refrigerate overnight.
- Bake: Remove casserole from fridge and let sit at room temperature while preheating oven to 350 degrees F. Bake covered with foil for 30 minutes. Remove foil and bake uncovered for 25 minutes or until the center is set and a knife inserted comes out clean. The internal temperature should reach 165 degrees F.
- Prepare blueberry sauce (optional): While baking, prepare blueberry sauce according to your preferred recipe.
- Serve: Serve the casserole warm topped with blueberry sauce, berry syrup, maple syrup, or strawberry syrup as desired.
Notes
- Use sliced brioche from the bread section if bakery brioche is unavailable; thinner slices are okay.
- Do not thaw frozen blueberries before using; just brush off excess ice.
- Use room temperature cream cheese, eggs, and half and half to ensure a smooth custard without lumps.
- To quickly get room temperature eggs, submerge in warm water for at least 20 minutes.
- You can microwave half and half to reach room temperature but avoid heat.
- For a half batch, bake in an 8×8-inch pan for about 35 minutes.
- To make without overnight soak, mix bread and custard in a bowl to saturate, let sit 30-60 minutes at room temperature, then layer with blueberries and bake as directed.
- Store leftovers covered in the refrigerator up to 5 days.
- Reheat individual portions in the microwave for 30-45 seconds or in the oven at 350 degrees F for 10-15 minutes.
- Freeze fully cooled casserole wrapped in plastic wrap and foil for up to 2 months; thaw overnight in refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 130 mg
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