Blueberry Stuffed French Toast
This Blueberry Stuffed French Toast is a breakfast casserole made the night before and baked in the morning. It’s bursting with flavor, with a rich blueberry sauce and fresh whipped cream, to make the most delicious holiday breakfast or brunch.
Take it up a notch for Easter, Mother’s Day, or summer holidays and weekend brunch with this Easy Blueberry French Toast casserole. This easy breakfast casserole is a no-fuss breakfast made with fresh blueberries (optional to use frozen, too!) This “overnight” blueberry stuffed French toast” is put together with cream cheese, maple syrup (adds a sweetness to the eggs), and it’s served with a homemade blueberry sauce. It’s a gorgeous dish that makes breakfast extra special!
Our family is so in love with blueberries, especially this time of year! We eat them all year round in our home, even in the winter, when you can buy organic frozen blueberries! And what better way to share with others than a beautiful blueberry dish? This blueberry breakfast bake is one of our favorite breakfast casseroles–absolutley perfect for Father’s Day weekend, Memorial Day, 4th of July, or any breakfast!
Rich and very filling, but oh so good, you and your guests will be coming back for seconds and thirds! It’s so easy to prepare (the night before), pull out of the fridge in the morning, and then BAKE! You’ll have a simple, summertime breakfast to serve, with coffee and fresh fruit salad.
What is stuffed French Toast?
Stuffed French toast is a fancy breakfast dish with bread, cream cheese (like a cheesecake filling), fresh fruit, with a custard mixture poured over the top (eggs, milk, etc). It’s typically pan-fried, but it can also be turned into a 9×13 baking dish of rich, gooey goodness. It is customizable with various fillings and toppings. Many times it’s made as an overnight breakfast casserole, which means you make it the day before, and refrigerate overnight. You serve each serving with a berry sauce or maple syrup, and fresh whipped cream.
Ingredients to make Blueberry Stuffed French Toast
Here’s a more detailed breakdown:
- Filling: Cream cheese, and optional to add jam and preserves, plus fruit (berries!)
- Bread: You can use brioche, challah, or any day-old bread. For extra sweetness you can use a blueberry streusel bread.
- Custard:A mixture of eggs, milk, and maple syprup to give it a sweetness.
- How to cook: The stuffed French toast is baked in a 9×13 casserole dish, until golden brown and crispy on top, while the inside is soft and custard-like (eggs a little under cooked).
- Toppings: Common toppings include maple syrup, whipped cream, berries, powdered sugar, lemon slices (juice), or a berry sauce (or syrup).
How do you make Blueberry French Toast Casserole?
- Lightly grease a 9×13-inch baking dish. Arrange half of the bread cubes in the dish and top with the cream cheese cubes (cut into small half-inch pieces).
- Sprinkle the fresh blueberries over the cream cheese, and then sprinkle on the remaining bread cubes.
- Whisk together in a large bowl the eggs, milk, vanilla extract, and syrup together, and pour the egg mixture over the bread cubes.
- Cover and refrigerate overnight.
- When ready to bake, remove the casserole from the refrigerator and allow to sit on the counter before popping in the oven.
- Keep the casserole dish covered and bake, then remove the foil and bake until center is firm and surface is lightly browned. The center (eggs) might be jiggly. You do not want to overcook the dish. SEE BELOW FOR THE PRINTABLE FULL RECIPE.
While the casserole is baking, prepare the blueberry sauce:
Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and stir. Stir in blueberries, and reduce heat to low to simmer until all the blueberries burst. Next, stir in butter and vanilla.
Sandy’s tips and substitutions:
- Use day old bread. Use challah, brioiche, or a bread with texture. For extra sweetness, use a blueberry streusel bread.
- Use croissants: Make our French Toast Croissant Casserole.
- Use frozen or fresh blueberries–either will work!
- Berries: Optional to use strawberries, blackberries, or raspberries (or a combo).
- Use ricotta: You may want to try our Strawberry Ricotta French Toast if you are not a fan of cream cheese.
- Add citrus: Add lemon zest for a “lemon blueberry breakfast casserole.”
- Double the recipe: Make (2) 9×13 pans for a holiday brunch!
Serving
- Serve warm or cold.
- To serve the French toast, cut into pieces and serve with warm blueberry sauce over each serving!
- Optional to add a dab of whipped cream on top!
This is not just for holidays but Blueberry and Cream Cheese Stuffed French Toast sure is a nice treat from Thanksgiving through New Year’s and even into Easter morning!
More French Toast recipes you may want to try:
- Blueberry Coconut French Toast Bake
- French Toast Cupcakes
- Strawberry Ricotta French Toast
- French Toast Croissant Casserole
Get the Recipe:
Blueberry Stuffed French Toast
Ingredients
- 12 slices day-old bread, cut into 1-inch cubes
- 12 oz cream cheese, softened, cut into small cubes
- 1 ⅓ cup fresh blueberries
- 12 large eggs, beaten
- 2 cups milk
- 1 tsp vanilla extract
- ⅓ cup maple syrup
Make the blueberry sauce:
- ½ cup sugar
- 1 cup water
- 1 ½ Tbsp cornstarch, dissolved into 3 tablespoons water
- 3 cups blueberries, fresh or frozen
- 1 tsp vanilla
- 1 Tbsp butter
Instructions
Make the breakfast casserole:
- Lightly grease a 9×13-inch baking dish. Arrange ½ of the bread cubes in the dish and top with the cream cheese cubes (cut into small ½-inch pieces).
- Sprinkle the fresh blueberries over the cream cheese, and then sprinkle on the remaining bread cubes.
- In a large bowl, whisk together the eggs, milk, vanilla extract, and syrup together. Next, pour the egg mixture over the bread cubes. Cover the 9×13 with foil and refrigerate overnight.
- When ready to bake, remove the casserole from the refrigerator about 30 minutes before baking and allow to sit on the counter.
- Preheat the oven to 350 degrees F (175 degrees C).
- Keep the dish covered and bake for 30 minutes. Remove from the oven and uncover the dish; continue baking until center is firm and surface is lightly browned, another 20-25 minutes. You do not want the center (eggs) to be jiggly.
Prepare the blueberry sauce:
- Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and stir, 3 to 4 minutes. Stir in blueberries, and reduce heat to low to simmer until all the blueberries burst, about 10 minutes. Stir in butter and vanilla.
- Serve the sauce warm or cold.
Serve the French Toast:
- To serve the French toast, cut into pieces and serve with warm blueberry syrup over each serving!
- Optional to add a dab of whipped cream on top!
Notes
Recipe reposted from JUNE 2017.
Sandy’s tips and substitutions:
- Use day old bread. Use challah, brioiche, or a bread with texture.
- Use croissants: Make our French Toast Croissant Casserole.
- Use frozen or fresh blueberries–either will work!
- Berries: Optional to use strawberries, blackberries, or raspberries (or a combo).
- Use ricotta: You may want to try our Strawberry Ricotta French Toast if you are not a fan of cream cheese.
- Add citrus: Add lemon zest for a “lemon blueberry breakfast casserole.”
- Double the recipe: Make (2) 9×13 pans for a holiday brunch!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
If we assemble ahead of time, can it be assembled completely or do I add the eggs/milk right before baking?
Thank you.
Assemble everything ahead of time!
You always make me drool! And you always bowl me over with your intentional kindness! Yes, we can change the world with it!