Blueberry Cream Cheese French Toast Casserole

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Blueberry Cream Cheese French Toast Casserole

This overnight Blueberry Cream Cheese French Toast Casserole recipe uses a mix of brioche and croissants for a rich, custardy texture that is never soggy. It features juicy blueberries and pockets of tangy cream cheese.

Prep Time20

Cook Time55

Resting1

Total Time1 1 15

Course: Breakfast, Brunch

Cuisine: American

Servings: people

Calories: 602kcal

Author: Tania

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 9x13 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.

Substitutions and variations

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition