Blueberry French Toast Casserole
servings
Super easy and insanely delicious overnight French toast casserole with blueberries and cream cheese. A perfect breakfast dish for weekends or holidays.
Equipment
- 9x13 inch baking dish
- knife and cutting board
- large bowl
- whisk
- plastic wrap or foil
Ingredients
- 1 loaf French or Italian bread cubed into 1-inch pieces (about 8 cups)
- 6 eggs
- 1¼ cup whole milk
- ¾ cup heavy cream
- ⅓ cup pure maple syrup
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 cup fresh blueberries
- 8 oz cream cheese cut into 1-inch cubes
Optional Garnish:
- fresh berries
- powdered sugar
- syrup
Instructions
- Using non-stick cooking spray or butter, grease a 9x13-inch baking dish.
- Place the bread cubes into the baking dish.
- Sprinkle blueberries and cream cheese over bread pieces. Toss lightly.
- In a large bowl, whisk eggs, milk, heavy cream, maple syrup, cinnamon and vanilla extract.
- Pour the egg mixture evenly over the bread.
- Cover the baking dish with plastic wrap or foil and refrigerate for at least 30 minutes or up to 12 hours overnight.
- Preheat the oven to 350°F.
- Cover the baking dish with foil. Bake for 30 minutes.
- Remove the foil and bake uncovered for another 15 to 20 minutes, or until the middle is set and edges are golden brown.
- Remove from the oven, and garnish with fresh blueberries and powdered sugar.
- Serve with warm maple syrup.
Notes
- You can refrigerate this French toast casserole overnight, so it is ready to bake in the morning.
- This dish is best served right out of the oven.
Nutrition
Serving: 1g | Calories: 580kcal | Carbohydrates: 57g | Protein: 18g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 242mg | Sodium: 612mg | Potassium: 361mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1282IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 4mg