Blueberry Stuffed French Toast
This Blueberry Stuffed French Toast is an overnight breakfast casserole bursting with blueberries, served with berry sauce and whipped cream.
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 9x13-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 9x13 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) 9x13 pans for a holiday brunch!
Nutrition Facts
Calories: 304kcal, Carbohydrates: 39g, Protein: 12g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 292mg, Sodium: 157mg, Potassium: 291mg, Fiber: 2g, Sugar: 32g, Vitamin A: 611IU, Vitamin C: 8mg, Calcium: 139mg, Iron: 2mg