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Breakfast casseroles have gained immense popularity over the years, and for good reason. They offer a convenient and delicious way to start the day, particularly for families and gatherings. With a single dish, you can serve a hearty, satisfying meal that brings everyone to the table. Among the myriad of breakfast casserole options, the Blueberry Cream Cheese French Toast Casserole stands out as a delightful choice.

Blueberry Cream Cheese French Toast Casserole

Indulge in the deliciousness of Blueberry Cream Cheese French Toast Casserole! This easy-to-make dish combines layers of buttery brioche and creamy cheese, topped with juicy blueberries for a perfect breakfast treat. Simply prepare, soak overnight, and bake for a warm, golden masterpiece. Perfect for family gatherings or weekend brunch, serve it with a drizzle of maple syrup and a dusting of powdered sugar. Elevate your mornings with this scrumptious recipe!
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Ingredients
  

1 loaf (16 oz) of day-old brioche or challah bread, cubed

8 oz cream cheese, softened, cut into small cubes

2 cups fresh blueberries (or frozen, thawed)

6 large eggs

2 cups whole milk

1/2 cup heavy cream

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup maple syrup (plus extra for serving)

Powdered sugar (for dusting, optional)

Instructions
 

Preparation of Bread: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or butter.

    Layering the Ingredients: In your prepared baking dish, layer half of the cubed brioche or challah bread evenly across the bottom. Scatter half of the cream cheese cubes over the bread, followed by half of the blueberries. Repeat the layering process with the remaining bread, cream cheese, and blueberries.

      Whisking the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, salt, and maple syrup until well combined and frothy.

        Pouring the Custard: Carefully pour the egg mixture evenly over the layered bread and berry mixture. Gently press down with a spatula or your hands to ensure the bread absorbs the custard.

          Soaking Time: Cover the dish with plastic wrap or aluminum foil, and refrigerate for at least 2 hours, or overnight for best results, allowing the bread to soak up the custard.

            Baking the Casserole: When you're ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the custard is set. If the top browns too quickly, you can cover it with foil for the last 10-15 minutes of baking.

              Serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes. Dust with powdered sugar if desired, and serve warm with additional maple syrup drizzled on top.

                Prep Time: 15 minutes | Total Time: 1 hour 5 minutes (plus refrigerating time) | Servings: 8-10