Blueberry French Toast Casserole
Blueberry French toast casserole is the perfect breakfast casserole bursting with fresh blueberries, a crunchy cinnamon topping and dollops of cream cheese throughout the dish.
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Servings: 8 serving
Equipment
- 9x13 baking dish
Ingredients
- 1 loaf brioche or French bread, cut into cubes
- 8 large egg
- 2.5 cup half and half
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
Brown sugar topping
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 tablespoon cold butter
- 1 cup blueberries
Cream cheese topping
- 8 ounce cream cheese
- 1/4 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- First, slice of the bread into cubes then place them in the baking dish.
- Now, whisk the eggs, half and half, vanilla extract and the sugar. Once mixed well, pour over the cubed bread in the baking dish. Then toss the bread in the egg mixture to make sure each piece has gotten some moisture. Cover the dish the allow to sit in the refrigerator for at least 4 hours or overnight.
- When ready to cook, preheat the oven to 350℉.
- In a bowl, mix together the brown sugar topping. Then, cut the butter into the mix. Using a pastry cutter is the best. See notes below for a trick if you don't have one.
- In another bowl, combine the cream cheese mixture until smooth and free of lumps.
- Remove the casserole dish from the fridge and take off the top. Drop dollops of the cream cheese mixture across the entire top of the casserole, add the blueberries then finish it off with the brown sugar mixture.
- Place the baking dish in the oven for 45-60 minutes. Times will vary by the oven but it's done when you see a good amount of browning across the top. It'll cook a minimum of 45 minutes though, you want the eggs cooked.
- Remove from the oven and allow it to cool. Serve as is, with a dusting of powdered sugar or drizzling of maple syrup.
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