Blueberry French Toast Casserole

5 from 5 votes

Blueberry French Toast Casserole

This Overnight Blueberry French Toast Casserole is a showstopping breakfast or brunch that combines soft, buttery challah bread with a rich, creamy custard. The sweetness of fresh blueberries and a hint of citrus soak into the bread, creating a moist and tender texture baked to golden brown perfection. Don’t forget the warm homemade blueberry sauce drizzled over the top for an extra layer of flavor!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch

Cuisine: American

Keyword: blueberry french toast, french toast, overnight french toast

Servings: servings

Author: Elena Davis

Equipment

White baking dish

Ingredients

Blueberry French Toast Casserole

12 slices about 1 pound, or 1 loaf, day old* Challah bread (brioche, sourdough, or French bread also work) cut into 1 inch cubes
2 8-ounce packages of cream cheese or mascarpone cheese
1 ½ cups fresh or frozen blueberries
12 large eggs
2 cups milk
2 teaspoons vanilla extract
Zest of 1 lemon optional
½ cup real maple syrup

Homemade Blueberry Sauce (optional)

¾ cup granulated white sugar
2 tablespoons cornstarch
1 cup water
1 tablespoon lemon juice
1 cup fresh blueberries
1 tablespoon butter

Instructions

Prepare the Night Before

Spray a 9x13 inch baking dish with nonstick spray.
Cut the bread into 1-inch pieces and place half in the prepared baking dish.
Cut the cream cheese (or mascarpone) into cubes or scoop with a small cookie scoop, placing on top of the bread. Sprinkle the blueberries over the cream cheese and top with the remaining bread cubes.
In a large bowl, whisk together the eggs, milk, vanilla extract, lemon zest (if using), and maple syrup until well combined.
Pour the egg mixture evenly over the bread cubes.
Cover the dish with plastic wrap, press down with your hands a few times to ensure the bread absorbs the liquid, and refrigerate for 6 hours, or overnight.

The Next Morning

Preheat the oven to 350 degrees F. Remove the pan from the fridge 1/2 hour before baking.Remove the plastic wrap and cover the dish with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 25 to 30 minutes, or until the center is set and the top is golden brown. Once the casserole is done, let it cool for a few minutes before slicing into individual portions.
Optional: Garnish with additional fresh blueberries and a dusting of powdered sugar. In a medium saucepan, whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Keep stirring and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries pop and the mixture thickens. Stir in the butter until melted, and the sauce is glossy.

Notes

Stale Bread: Use slightly stale or day-old bread for better absorption of the custard, resulting in a creamier texture.
Uniform Cubes: Cut the bread into uniform cubes to ensure even soaking and baking.
Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature for smoother incorporation.
Press Down on Bread: When pouring the egg mixture over the bread, press down a few times to help the bread soak up the liquid evenly.
Overnight Refrigeration: Refrigerate the casserole for at least 4 hours or overnight to allow the bread to absorb flavors and maintain a moist texture.

Nutrition