Overnight Blueberries and Cream French Toast Casserole with Blueberry Sauce
This overnight casserole can be assembled ahead of time and simply popped in the oven the next morning to bake. Bursting with sweet, juicy blueberries and rich, tangy cream cheese, this casserole is perfect for a special holiday breakfast or spring brunch. Deliciously sweet, creamy, and bursting with blueberry flavor, the French toast is covered with a rich blueberry sauce to bring this lusciously decadent breakfast over the top. With a beautiful presentation that tastes as good as it looks, this French toast meets bread pudding casserole is the ultimate morning comfort food.
Originally published 3/27/2016; Updated 8/29/2020
French Toast Casserole
1 large loaf Challah, French, or sweet bread, about 8 cups (I use Puerto Rican Sweet Bread)
6 large eggs
1½ cups whole milk
⅓ cup heavy cream or half-and-half
¼ cup granulated sugar
1½ tsp ground cinnamon
¼ tsp ground nutmeg
1½ tsp pure vanilla extract
½ tsp salt
1½ cup fresh blueberries
6 oz full-fat cream cheese, cut into small cubes
¾ cup granulated sugar
1½ cups water
2 Tbsp cornstarch
1½ cups fresh blueberries
1½ Tbsp salted butter
French Toast Casserole
Spray a 9x9-inch baking dish with nonstick cooking spray.
Cut the bread into 1-inch cubes. Place half of the bread cubes into the prepared baking dish in an even, flat layer as close together as possible.
In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, cinnamon, nutmeg, vanilla, and salt until well combined.
Evenly scatter half of the cream cheese cubes and half of the blueberries on top of the bread cubes. Add the remaining bread cubes to the dish and top with the remaining cream cheese cubes and blueberries.
Slowly pour the egg mixture over the entire casserole, pressing the bread down so it gets completely soaked by the eggs.
Cover the dish with plastic wrap and place in the refrigerator overnight.
Preheat oven to 375°F.
Remove the plastic wrap from the baking dish, then cover with foil and bake for 30 minutes. Remove the foil and bake for another 25 minutes, or until the center is set and the bread is lightly brown on top.
Allow to cool slightly and serve with warm blueberry sauce.
In a small saucepan, combine the sugar, water, and cornstarch and heat until simmering, stirring constantly. Add the blueberries and simmer for 10 minutes, or until the blueberries begin to pop. Use a fork to lightly crush the blueberries, but not puree. Stir in the butter until melted.
Allow to cool slightly before serving warm with the French toast casserole.