This blueberry French toast casserole is made the night before for a very delicious holiday breakfast or brunch. It’s filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it one-of-a-kind!
Prep Time::15 mins
Cook Time::55 mins
Additional Time:: 8 hrs 30 mins
Total Time:: 9 hrs 40 mins
Servings::10
Yield::1 (9×13-inch) casserole
Ingredients
French Toast Casserole:
12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 large eggs, beaten
2 cups milk
1 teaspoon vanilla extract
⅓ cup maple syrup
Blueberry Sauce:
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 cup fresh blueberries
1 tablespoon butter
Directions
Gather all ingredients.
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Prepare casserole: Lightly grease a 9×13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes.
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Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
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Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.
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Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
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Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.
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Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
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Serve portions of casserole on plates and pour warm syrup over top.
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