Blueberry French Toast Casserole


Blueberry French Toast Casserole

Serves: 6-8


  • 12 slices stale bread or hearty bread such as Brioche crusts removed, cubed
  • 16 oz. cream cheese cubed
  • 1 c. fresh or frozen blueberries
  • 12 eggs lightly beaten
  • 2 c. milk
  • 1/3 c. maple syrup or honey


  • 1 c. sugar
  • 2 T. cornstarch
  • 1 c. water
  • 1 c. blueberries
  • 1 T. butter


  • Grease 9 x 13 casserole dish. Place half of the bread cubes in dish and cover with cream cheese cubes. Cover with blueberries and remaining bread cubes.
  • In a separate bowl, combine eggs, milk and syrup. Pour over bread mixture. Cover and refrigerate overnight.
  • Remove from refrigerator and let set 30 minutes before baking.
  • Bake, covered, at 350° for 30 minutes. Bake 25 more minutes, uncovered. A knife inserted should return clean when thoroughly baked.
  • Combine sugar and cornstarch and add to small saucepan with water. Whisk well while bringing to a boil on medium heat. Allow to boil 3 minutes, stirring constantly.
  • Add blueberries and reduce to a simmer until berries have burst. Add butter, stirring well.
  • Enjoy sauce with Blueberry French Toast Casserole.

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