Blueberry Cream French Toast Casserole

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

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Servings: 8 servings

Course: Breakfast

Cuisine: American

Prep Time 15

Cook Time 45

Total Time 1

1 16-20oz. loaf Italian bread, brioche, or thick-sliced Texas toast or French toast bread, cut into 1-inch cubes
8 ounces cream cheese slightly softened
⅓ cup granulated sugar
1 ½ cups blueberries if using frozen, thaw and drain them
2 tablespoons all-purpose flour
2-3 teaspoons ground cinnamon
8 large eggs
1 ½ cups milk
¾ cup maple syrup
1 teaspoon vanilla extract
6 tablespoons unsalted butter melted

Coat a 13x9-inch baking dish with nonstick cooking spray. Spread half of the bread cubes in an even layer in the baking dish.
In a medium bowl, cream together cream cheese and sugar using an electric mixer. Drop this mixture by teaspoonfuls evenly over bread.
In a large bowl, toss together blueberries and flour. Scatter the blueberries over the cream cheese mixture, then top with the remaining bread to cover. Sprinkle cinnamon evenly over the top.
In the bowl used for the blueberries, mix together eggs, milk, maple syrup, vanilla, and melted butter. Pour mixture over the bread, pressing with a spatula or spoon to help the bread soak up the liquid. Cover and refrigerate overnight.
When you're ready to bake, take the casserole out of the refrigerator and place it on top of a large, rimmed baking sheet.
Preheat oven to 350°F. Once preheated, bake the casserole until golden brown, about 45 to 50 minutes.