What makes this Blueberry French Toast Casserole extra special is its cheesecake-like richness that pairs beautifully with the juicy blueberries and the sweet, custardy bread.
It’s an overnight French toast casserole recipe that you can prep ahead, let soak overnight, then bake the next morning for an easy, special way to start the day. Great for a slow and cozy Christmas morning with the family! Or any occasion, really.
You can’t go wrong with this beautiful overnight blueberry cream cheese French toast casserole! We love it as a sweet breakfast option, just like my Stuffed French Toast.
The texture is spot on! Not only does the cream cheese add pockets of creaminess, but also a nice tang that balances the sweetness of the blueberries and custardy bread. Similar to my Apple Dutch Baby Pancake, it is custardy and rich without ever turning soggy.
What I love about my blueberry French toast casserole recipe is the mix of brioche and croissant! The brioche provides a rich and lightly sweet base, while the croissants add buttery layers with a bit of savory. That, plus the creamy layers of cream cheese, make the best French toast casserole ever!
Jump to:
Why I Love This Recipe
- A crowd-pleaser. It feeds 8 people. It bakes in a large 9×13 pan.
- Easy make-ahead breakfast. This is an overnight recipe. The longer the bread soaks, the better!
- Great texture and flavor contrast. Creamy, sweet, savory, custardy, moist, and never soggy!
- Perfect for any occasion. Christmas morning, Mother’s Day, Easter brunch, or any weekend year-round!
Ingredient Notes
You only need a few simple ingredients to make my easy blueberry french toast casserole recipe. Below, I included a few notes from recipe testing that I hope you find helpful!
- Brioche bread and croissants: Use day old bread for best texture. Avoid fresh bread (especially sandwich bread) as it’ll be too soft and absorb too much custard too quickly, making it soggy.
- Blueberries: You can use fresh or frozen blueberries. If fresh, wash and pat dry thoroughly. If using frozen, do not thaw otherwise they will become mushy.
- Cream cheese: Cut into small cubes. These cubes will be nestled into the bread for pockets of creaminess!
- Large eggs: Eggs are the foundation to any custard base.
- Whole milk and heavy cream: We’re using a 2:1 ratio of whole milk to heavy cream. This is the ideal ratio for texture. Use only heavy cream (not half-and-half) for richness.
- Light brown sugar and maple syrup: To sweeten the custard. The brown sugar will provide little caramelized bits throughout.
- Vanilla extract: A warm flavor enhancer that makes it a vanilla custard. Aim to use pure vanilla extract for best flavor.
- Cinnamon, lemon zest, salt: Each adds incredible flavor. Warmth from the cinnamon, brightness and zest from the lemon, and salt to enhance it all!
- For serving: More blueberries, maple syrup, and confectioner’s sugar.
Ingredient quantities are listed in the recipe card down below, as always.
How to Make Blueberry French Toast Casserole
Prepping for this overnight french toast casserole takes just 20 minutes, and the rest is just chill and bake time. Let’s make it!
Step 1 | Make the custard
Set aside a greased 9×13 baking dish. Then, in a bowl, whisk together the eggs, milk, heavy cream, vanilla, sugar, syrup, cinnamon, salt, and lemon zest. Set aside.
Step 2 | Prep the bread
Using a serrated knife, cut the brioche loaf and croissant into small cubes, about the same size. While you can use one or the other, I think using both adds great flavor and texture.
Brioche bread is lightly sweet and rich, while croissants do a fantastic job absorbing the custard while maintaining structure, and it also adds a buttery and savory touch. Day-old bread will soak the custard much better.
Step 4 | Assemble and let it soak overnight
Lay half of the cubed brioche and croissants to the prepared baking pan. Add a cup of blueberries evenly on top along with half of the cream cheese cubes. Repeat the layers again, pressing down the cream cheese cubes to tuck them under the bread.
Pour the prepared custard mixture over evenly, making sure all corners are soaked. Cover with foil, then refrigerate overnight. If you plan to make it the same day, let it soak for at least 2-3 hours to reach the right texture.
Step 5 | Bake and serve
Preheat the oven to 350°F. Prior to baking, bring it out to room temperature for 30-40 minutes beforehand, so it bakes evenly.
Bake, covered with foil, for 35 minutes before removing the foil to bake for another 18-20 minutes. It should be golden brown on top and the center should be moist but not liquidy. Let the blueberry French toast casserole cool slightly, then garnish with more blueberries, a dusting of powdered sugar, and a generous drizzle of maple syrup!
Tips for Success
- Use a large 9×13 pan to fit everything.
- Whisk the eggs really well with the dairy or a good, creamy and smooth consistency.
- Use a 2:1 ratio of whole milk and heavy cream to achieve the right custard texture. Don’t use skim milk or half-and-half.
- While baking, if you notice the top is browning too quickly, tent with foil and finish baking.
- How to tell when it’s done: Insert a spoon in the center. It should be moist and jiggly, but not liquidy.
- Other types of bread you can use: French, Italian, sourdough. Don’t use regular sandwich bread, as it’s not sturdy enough.
Freezing and Reheating
Freezing: You can freeze this casserole, baked, for up to 2 months. Transfer it to a freezer-safe containers in smaller portions and you’re good to go. Do not freeze unbaked.
Reheating: If you prefer to get back the crispy edges and that original texture, I recommend using the oven. Thaw in the fridge overnight, then reheat at 350ºF until warmed through. If you just want a quick slice for breakfast, you can use the microwave or the air fryer.
Recipe Variations
- Bread: Other types of bread that are great here are French or Italian bread, sourdough, or something sturdy enough to soak all the custard. This is a great recipe to use up leftover bread.
- Blueberries: Use any berries you love, either fresh or frozen.
- Cream cheese: If you prefer not to use cream cheese, you can just omit it.
Recipe FAQs
Ideally overnight for best texture and flavor, but at least 2-3 hours.
Yes. Do not thaw prior, use frozen.
Certainly!
Nothing beats the combination of croissant and brioche for rich indulgence, but you can use french bread or sourdough bread, if preferred. Choose something sturdy.
More Sweet Breakfast Favorites
Love blueberries? Try my Lemon Blueberry Bread and Blueberry Coffee Cake, perfect for make-ahead breakfast or quick grab-and-go slices!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Blueberry Cream Cheese French Toast Casserole
Equipment
Ingredients
- 1 loaf brioche bread, day-old
- 2 croissants, day-old
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3 teaspoons vanilla extract
- ½ cup light brown sugar
- 2 tablespoons maple syrup
- ¾ teaspoon ground cinnamon
- 1 teaspoon salt
- Zest of 1 lemon
- 1 ½ cups fresh or frozen blueberries
- 6 ounces cream cheese - cut into small cubes
For serving:
- Fresh blueberries
- Maple syrup
- Confectioners sugar
Instructions
- Grease a 9×13 inch baking pan with butter. Set aside.
- Cut the brioche bread and croissants into 1-inch cubes.
- Make the custard: In a bowl, whisk eggs, milk, heavy cream, vanilla extract, brown sugar, maple syrup (2 tablespoons), cinnamon, salt, and lemon zest. Set aside.
- Assemble: Add half of the cubed brioche and croissants into the greased pan. Layer with 1 cup of blueberries and half of the cream cheese. Then, layer the remaining bread, blueberries, and cream cheese cubes, gently pressing them down to tuck under the bread.
- Pour the custard into the casserole evenly, making sure everything is soaked nicely.
- Refrigerate overnight: Cover with foil and refrigerate overnight. If you're planning to make it the same day, give it at least 2-3 hours.
- Preheat oven to 350ºF. If you let it refrigerate overnight, let it sit on the counter for 30-40 minutes before baking. It will help it come closer to room temperature so it bakes faster and more evenly.
- Bake covered for 35 minutes. Then, uncover and bake for another 18-20 minutes until golden brown on top, and the custard in the center is set. It should still be moist and jiggly, but not liquidy.
- Let cool slightly before serving. Serve warm with fresh blueberries, a dusting of confectioner's sugar, and a few drizzles of maple syrup. Enjoy!
Notes
- Use day-old bread. Drier bread will help soak the custard better and prevent sogginess.
- Milk to heavy cream ratio of 2:1 is ideal for the perfect custard consistency. It will keep it moist and rich without being soggy. Try not to substitute, if possible.
- Do not use skim milk or half-and-half.
- If you’re planning to bake the same day, soak for at least 2-3 hours in the fridge.
- Check doneness in the center. It should be moist and lightly jiggly, not liquidy.
- Freezing: Freeze only after it’s baked and cooled down. It will freeze in individual portions for up to 2 months.
- Reheating: Thaw overnight in the fridge, then bake at 350°F until warmed through.
- Bread: You can also use French bread, sourdough, or something sturdy. Don’t use regular sandwich bread, as it will not soak well.
- Blueberries: Use any berries, fresh or frozen.
- Cream cheese: If you prefer not to use cream cheese, omit.
Leave a Reply