Description
This Overnight Blueberry French Toast Casserole is a luscious, make-ahead breakfast treat perfect for busy mornings or special occasions. Layers of cubed French bread, tangy cream cheese, and juicy blueberries soak in a rich custard spiced with cinnamon and nutmeg. Left to refrigerate overnight and baked in the morning, it emerges golden, fluffy, and bursting with berry flavor—a delightful twist on classic French toast that the whole family will love.
Ingredients
Scale
Cream Cheese Mixture
- 1 pack (8 ounces) softened cream cheese
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract, split
- 1 cup blueberries (from the 2 cups divided)
French Toast Casserole
- 2 loaves cubed French bread
- 8 eggs
- 2 cups milk
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ground nutmeg
- 1 tablespoon vanilla extract, split
- 1 cup blueberries (remaining from the 2 cups divided)
Instructions
- Prepare the Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese, powdered sugar, 2 tablespoons of milk, 1/2 tablespoon of vanilla extract, and 1 cup of blueberries. Mix until smooth and creamy, folding in the blueberries gently to distribute them without crushing.
- Assemble the Casserole: Grease a large baking dish. Layer half of the cubed French bread evenly in the dish. Spread the cream cheese mixture over this layer. Top with the remaining cubed bread. Scatter the remaining 1 cup of blueberries evenly over the top.
- Make the Custard Mixture: In a large bowl, whisk together the 8 eggs, 2 cups milk, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and the remaining 1/2 tablespoon vanilla extract until well combined.
- Soak the Bread: Pour the custard mixture evenly over the assembled bread and cream cheese layers, ensuring all the bread is saturated. Gently press down on the bread to help absorption.
- Refrigerate Overnight: Cover the baking dish tightly with plastic wrap and refrigerate it overnight (approximately 12 hours) to allow the flavors to meld and the bread to soak the custard fully.
- Bake the Casserole: The next morning, preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the casserole for 45 to 50 minutes until the top is golden brown and the custard is set.
- Serve Warm: Let the casserole cool for a few minutes before serving. Optionally, dust with powdered sugar or drizzle with maple syrup for extra sweetness.
Notes
- Use sturdy French bread or challah for the best texture that holds custard well.
- For a dairy-free version, substitute cream cheese and milk with appropriate alternatives.
- If fresh blueberries are unavailable, frozen blueberries can be used but may release more juice.
- Ensure the casserole is well covered while refrigerating to prevent drying out or absorbing fridge odors.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
