Blueberry Cream Cheese French Toast Casserole
This casserole combines french bread, cream cheese, and blueberries for a delightful breakfast dish.
Equipment
- baking dish
- Mixing bowl
Ingredients
For the Casserole
- 1 large loaf french bread about 8 cups, day old is best
- 8 large eggs
- 2 ½ cups half and half
- ⅓ cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup fresh blueberries or frozen blueberries tossed in 1 tablespoon of flour
- 18 oz cream cheese cubed
- ¼ cup raw sugar for sprinkling on top (optional)
For the Sauce
- 1 cup water
- ½ cup sugar
- 2 tablespoons cornstarch
- 2 cups blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, whisk together eggs, half and half, sugar, cinnamon, vanilla extract, and salt.
- Cube the french bread and place it in the baking dish. Pour the egg mixture over the bread, making sure all pieces are soaked.
- Sprinkle the cream cheese and blueberries over the top. Let it sit for at least 30 minutes or overnight in the fridge.
- Bake for 45 minutes or until golden brown and set.
- For the sauce, combine water, sugar, and cornstarch in a saucepan. Cook until thickened, then add blueberries and simmer.
- Serve the casserole warm with the blueberry sauce drizzled on top.
Notes
You can top with raw sugar before baking for extra crunch. Feel free to use different berries.