A make-ahead breakfast casserole is great for holidays, weekends away, or entertaining!
This Blueberry French Toast Casserole starts with bread dipped in a creamy custard mixture. It’s topped with blueberries and a sweet cream cheese mixture and finally topped with a crunchy streusel topping and baked in the morning!
Accompany it with a fresh fruit salad with a cup of fresh coffee!
Blueberry Baked French Toast Casserole
We love French toast, but this make-ahead casserole recipe is super easy and means almost no work in the morning. It’s our usual Christmas breakfast next to Hashbrown Breakfast Casserole (so we have a sweet and savory option).
- Prepare in advance! This French toast casserole is assembled the day before and cooked in the morning.
- Swap the fruits to change the flavor.
- A great way to use up any kind of leftover bread
- Soft and delicious with lots of flavor, everyone in my family loves it.
- Ideal for the holidays (like Easter or Christmas breakfast), for a lazy Sunday or when you have guests over.
- Leftovers freeze and reheat well!
BREAD This easy French toast casserole is made with lightly stale or dried out bread. Plain white bread works (or really, any leftover bread, from french bread to rolls), but we get the best results with a soft, buttery bread like brioche or challah bread. Make sure the bread is slightly dry leaving it uncovered overnight. It can also be dried in a 350°F oven for about 7-8 minutes.
BERRIES We love blueberries, but try raspberries, strawberries, or even leftover cranberries for a sweet bite.
EGG MIX Just like French toast, bread needs a pastry cream mixture. A combination of egg and milk soaks in bread overnight.
CREAM CHEESE The sweet cream cheese mixture adds flavor and richness, making it almost cheesecake! It’s sweetened with a little sugar and lemon zest (orange zest works too).
GARNISH Although it’s optional, we love a buttery oatmeal streusel topping. This is similar to a topping that would be sprinkled on crispy fruit.
How to make Blueberry French Toast Casserole
- Prepare the cream cheese mixture: Combine cream cheese, sugar and lemon juice and mix until fluffy (according to the recipe below).
- Layer the casserole: Spread the bread cubes in a casserole dish, add the cream cheese and blueberries.
- Garnish with pastry cream: Mix the eggs and milk to create a custard and pour over the bread cubes.
- Refrigerate overnight.
- To cook: Top with the streusel topping and bake until golden brown!
- The bread should be dry. It can be cut up and left on the counter overnight or baked in the oven for a few minutes.
- Non-dairy milk works well in this recipe.
- Take the casserole out of the fridge for about 45 minutes before baking (while the oven is preheating) to help it cook more evenly.
- The garnish is optional but adds a lot of flavor. If you don’t want to add any topping, sprinkle with a few slivered almonds during the last 15 minutes of cooking.
This Blueberry French Toast Casserole freezes perfectly with just a little prep!
- Freeze: Simply assemble the first stage, cover it airtight, label it, and put it in the freezer. Store the prepared streusel topping in a separate zip-top bag in the freezer.
- To cook: Thaw in the refrigerator overnight. Bake as directed in recipe.
More breakfast casseroles to try
Blueberry French Toast Casserole
This French toast is made with bread in an easy pastry cream mixture mixed with blueberries and a sweet cream cheese mixture. The whole thing is topped with a sweet streusel filling.
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Leave your bread outside for a few hours or place it on a tray at 350˚F for about 8 minutes to dry it slightly.
In a medium bowl, combine cream cheese, sugar and lemon juice until fluffy.
Grease a 9 x 13 inch baking dish. Spread half of the bread cubes in the pan. Top with half of the cream cheese blueberries. High with the rest of the bread and the blueberries.
In a bowl, mix the eggs, milk, syrup and lemon zest until well blended. Pour over bread cubes, cover with foil and refrigerate overnight.
Combine filling ingredients in a small bowl. Sprinkle over casserole just before cooking.
Take the casserole out of the refrigerator about 45 to 60 minutes before cooking. Preheat the oven to 350°F.
Bake uncovered 45 to 55 minutes or until knife inserted in center comes out clean and hot.
calories: 350, Carbohydrates: 40g, Protein: 12g, Fat: 16g, Saturated fat: 8g, Cholesterol: 197mg, Sodium: 322mg, Potassium: 247mg, Fiber: 2g, Sugar: 22g, Vitamin A: 695UI, Vitamin C: 2.5mg, Calcium: 149mg, The iron: 2.2mg
(Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.)
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