Blueberry Cream French Toast Casserole


This simple, rich & creamy make-ahead breakfast casserole is an absolute showstopper!



  • 1 loaf Texas toast or french toast bread, cut into cubes
  • 8 ounces cream cheese, slightly softened
  • 1/3 cup granulated sugar
  • 1 1/2 cups fresh or frozen (thawed and drained) blueberries, tossed lightly with flour
  • Cinnamon
  • 8 large eggs
  • 1 1/2 cups milk
  • 3/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter, melted


  1. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Layer one half of bread cubes in baking dish.
  2. Cream together sugar and cream cheese and drop by teaspoonfuls over bread. Layer blueberries over cream cheese. Cover blueberries with remaining bread. Sprinkle generously with cinnamon.
  3. Mix remaining ingredients and pour over bread; press bread with spatula to help soak up mixture. Cover and refrigerate overnight.
  4. Bake at 350 degrees F for 45 to 50 minutes.


Recipe from Kludgy Mom


  • Serving Size: 8
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