Description
A rich and creamy overnight blueberry French toast casserole layered with sweetened cream cheese and bursting with fresh blueberries. Perfect for an easy make-ahead breakfast or brunch.
Ingredients
- 1 pack (8 ounces) softened cream cheese
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract, divided
- 2 cups blueberries, divided
- 2 loaves cubed French bread
- 2 cups milk
- 8 eggs
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ground nutmeg
Instructions
- In a bowl, beat the softened cream cheese, powdered sugar, 2 tablespoons milk, and half of the vanilla extract until smooth.
- Grease a large baking dish and layer half of the cubed French bread evenly in the dish.
- Spread the cream cheese mixture over the bread, then sprinkle 1 cup of blueberries on top.
- Add the remaining bread cubes over the cream cheese layer and top with the remaining blueberries.
- In a separate bowl, whisk together eggs, 2 cups milk, remaining vanilla extract, cinnamon, and nutmeg.
- Pour the egg mixture evenly over the casserole, pressing gently to ensure the bread absorbs the liquid.
- Cover and refrigerate for at least 12 hours or overnight.
- Preheat the oven to 350°F (175°C). Bake uncovered for 40–45 minutes, or until set and golden on top.
- Let cool slightly before serving.
Notes
- You can substitute frozen blueberries if fresh are not available; do not thaw before using.
- For added sweetness, drizzle with maple syrup before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 28 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 210 mg
