Description
This Overnight Blueberry French Toast Casserole is a luscious and creamy breakfast treat featuring layers of cubed French bread soaked in a rich, spiced egg mixture with luscious blueberries folded into a smooth cream cheese blend. The casserole is assembled the night before and baked to golden perfection in the morning, making it an effortless yet indulgent dish perfect for weekend brunches or special occasions.
Ingredients
Scale
Cream Cheese Mixture
- 8 oz cream cheese, softened (preferably Philadelphia Cream Cheese)
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1 tbsp vanilla extract (split: half for cream cheese mixture, half for egg mixture)
- 1 cup blueberries
Bread Layers
- 2 loaves cubed French bread (day-old preferred)
Egg Mixture
- 8 large eggs
- 2 cups whole milk
- 1 tsp cinnamon powder
- 1/2 tsp ground nutmeg
- 1 tbsp vanilla extract (remaining half)
- 1 cup blueberries
Instructions
- Prepare the Cream Cheese Mixture: In a bowl, combine the softened cream cheese, powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Gently fold in 1 cup of blueberries to distribute evenly.
- Assemble the Bread Layers: In a 10×14-inch baking dish, layer half of the cubed French bread evenly on the bottom. Spread the cream cheese mixture over the bread layer. Top with the remaining bread cubes to form the second layer.
- Prepare and Add the Egg Mixture: In a large bowl, whisk together the eggs, 2 cups of milk, remaining 1 tablespoon vanilla extract, cinnamon, and nutmeg until fully combined. Pour this mixture evenly over the layered bread in the baking dish, making sure all bread is soaked. Sprinkle 1 cup of blueberries evenly on top. Cover tightly with foil and refrigerate for 8 hours or overnight. Remove from refrigerator 30 to 60 minutes before baking.
- Preheat the Oven: Preheat the oven to 375°F (190°C) to get ready for baking the casserole.
- Bake the Dish: Place the casserole in the oven and bake covered with foil for 45 minutes. Then remove the foil and bake for an additional 30 minutes until the center is set and the top is lightly browned. Total baking time is about 75 minutes.
- Serve and Enjoy: After baking, let the casserole cool slightly before serving. Enjoy a creamy, blueberry-filled layered bread pudding perfect for breakfast or brunch.
Notes
- Day-old French bread is ideal as it absorbs the custard mixture better without becoming too soggy.
- If fresh blueberries aren’t available, frozen blueberries can be used; just thaw and drain excess liquid before folding in.
- You can substitute whole milk with a milk alternative for a lighter version, though whole milk adds richer flavor.
- Letting the casserole sit in the refrigerator overnight allows the bread to fully soak and flavors to meld.
- Remove from the fridge before baking to reduce baking time and ensure even cooking.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of casserole)
- Calories: 360
- Sugar: 22g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
