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Blueberry Cream Cheese French Toast Casserole

A delightful twist on traditional French toast, this casserole combines sweet blueberries and rich cream cheese with custard-soaked bread for a comforting family favorite that can be prepared the night before.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Bread Base
  • 1 loaf 1 (16-18 ounces) loaf of brioche bread, day-old Stale bread is crucial for optimal soaking and texture. Feel free to use challah if you prefer!
  • 2 pieces 2 croissants, day-old The buttery croissants add a rich depth of flavor.
Custard
  • 8 large 8 large eggs For the custard base.
  • 2 cups 2 cups whole milk Gives the casserole a rich creaminess. Substitute with almond or oat milk for a dairy-free version.
  • ½ cup ½ cup heavy cream For indulgent richness.
  • 3 teaspoons 3 teaspoons vanilla extract Always use pure vanilla extract for the best flavor.
  • ½ cup ½ cup light brown sugar Adds a lovely caramel note. Coconut sugar or maple sugar can be swapped in.
  • 2 tablespoons 2 tablespoons maple syrup For a touch of sweetness and depth.
  • ¾ teaspoon ¾ teaspoon ground cinnamon Elevates the flavor.
  • 1 teaspoon 1 teaspoon salt Balances sweetness.
  • 1 piece Zest of 1 lemon Adds a bright, fresh note.
Fruits & Toppings
  • 1 ½ cups 1 ½ cups fresh or frozen blueberries Blueberries are the star here but feel free to mix with raspberries or strawberries!
  • 6 ounces 6 ounces cream cheese (cut into small cubes) Bring to room temperature for easier mixing.
  • to taste Fresh blueberries, maple syrup, confectioners sugar For serving.

Method
 

Preparation
  1. Grease a 9x13 inch baking pan generously with butter. Set aside.
  2. Slice the brioche bread and croissants into 1-inch cubes.
  3. In a bowl, whisk together the eggs, milk, heavy cream, vanilla extract, brown sugar, maple syrup, cinnamon, salt, and lemon zest until well blended.
Assembly
  1. Add half of the cubed brioche and croissants into the greased pan.
  2. Layer with 1 cup of blueberries and half of the cream cheese cubes. Top with the remaining bread, followed by another layer of blueberries and cream cheese cubes.
Soaking & Baking
  1. Pour the custard into the casserole evenly, ensuring every piece of bread is soaked.
  2. Cover the pan with foil and refrigerate overnight or at least 2-3 hours.
  3. Preheat the oven to 350ºF (175ºC) and allow the casserole to sit for about 45 minutes if refrigerated overnight.
  4. Bake covered for 35 minutes, then uncover and continue baking for an additional 20-25 minutes until golden brown.
  5. Let cool for about 10 minutes before serving.
  6. Serve warm topped with fresh blueberries, confectioners sugar, and drizzled with maple syrup.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat to enjoy later. Customize with seasonal fruits or try adding nuts for extra texture.