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French toast is one of my favorite breakfast foods, but it can be time consuming to cook them on the stove top. Which is why I love to make french toast casseroles, because it can be prepared ahead and baked in the morning. To make this breakfast even better, I added fresh blueberries and cream cheese. The blueberries and cream cheese go together well in this, making this breakfast a sweet summer treat. This french toast makes the perfect lazy weekend brunch topped with blueberry or maple syrup.
For the bread, it is better to use bread that is slightly stale because it gives the casserole a better texture. Cut the bread into cubes and place into a large baking dish. Evenly spread the blueberries over the bread and top with cubes of cream cheese. For the egg custard mixture, whisk eggs with milk, maple syrup and brown sugar. Pour the egg mixture over the bread and blueberries. Cover pan with foil and refrigerate overnight or for at least 8 hours. When you are ready to bake, remove the pan from the fridge and bring to room temperature before baking. Bake uncovered for 50-55 minutes, until the top is lightly browned.
Blueberry French Toast Casserole
Ingredients
- 10 cups cubed french bread
- 1 1/2 cups fresh blueberries
- 8 ounces cream cheese, softened, cubed
- 8 large eggs
- 2 cups milk
- 1/4 cup maple syrup
- 4 tablespoons brown sugar
Instructions
- Place bread cubes into a large greased baking dish. Sprinkle blueberries and cubed cream cheese over bread.
- In a large bowl, whisk together eggs, milk, maple syrup and brown sugar. Pour egg mixture over bread. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350 F. Bring french toast casserole to room temperature. Bake uncovered for 50-55 minutes.