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This blueberry French toast casserole is a very unique breakfast dish. Good for any holiday breakfast or brunch, it’s filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it one-of-a-kind!
Ingredients
Blueberry Sauce
- 1 cup white sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 cup fresh blueberries
- 1 tablespoon butter
French Toast Casserole
- 12 slices day-old bread, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
Directions
Step 1
Prepare casserole: Lightly grease a 9×13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
Step 2
Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.
Step 3
Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
Step 4
Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.
Step 5
Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
Step 6
Serve portions of casserole on plates and pour warm syrup over top.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 485 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat13g | 67% |
| Cholesterol279mg | 93% |
| Sodium451mg | 20% |
| Total Carbohydrate52g | 19% |
| Dietary Fiber1g | 5% |
| Total Sugars33g | |
| Protein15g | |
| Vitamin C3mg | 15% |
| Calcium180mg | 14% |
| Iron3mg | 17% |
| Potassium282mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I MADE THIS DISH (CUT IN HALF) WHEN I HAD MY FRIEND AS AN OVERNIGHT GUEST. WE BOTH LOVED IT!!! AND IT WAS NICE TO BE ABLE TO PREPARE IT BEFOREHAND AND JUST POP IT IN THE OVEN IN THE MORNING.
DIANA,NJ -
a GREAT DO AHEAD RECIPE AND A WELCOME CHANGE FROM THE EGG, SAUSAGE, CHEESE BRUNCH TYPE. COMPANY LOVED IT AND I LOVED BEING ABLE TO MAKE SOMETHING THE NIGHT BEFORE AND JUST HAVE THE EXTRA TIME IN THE MORNING.
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This is absolutley delicious! I used frozen blueberries as opposed to fresh, and didnt really notice a taste difference at all. Wonder how this would taste if using peaches, strawberries or even chocolate chips…I’m willing to give it a try!
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I took this to an Easter brunch potluck. Received rave reviews. Everyone wanted my recipe!!Had to pay $5.00 for two bags of blueberries!!
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I made this recipe as part of my Easter Brunch and had gotten great reviews. I used Challah bread and it worked beautifully. I also used frozen blueberries which were a lot less costly. I couldn’t tell the difference!
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5/8/2000 – I had a brunch at my home this past Sunday. I also used the Challah bread. Everyone thought this recipe was fantastic!
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I made this for a Bible study brunch and it was very well recieved by all of the ladies who tried it. Since I had to go early , it was great to know it was all made except to bake. This is a really easy recipe and so good! Try it, you won’t be disappointed.
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I have served this dish 3 times, it is terrific.
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I made this recipe for Mothers Day and everyone really liked it. Making it the night before really makes it easy. The only thing I didn’t like was the eggy “clumps” that seemed to form between the bread cubes. Other than that it tasted great!
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I made this recipe this past weekend for out of town guests. Everyone really liked it and went home with the recipe in hand. I will definately make it again!
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Made this at our family reunion and everyone loved it! (except for my husband who doesn’t like dessert for breakfast) Everyone thought it tasted like cheese cake.
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I was looking for a special Christmas morning breakfast and I’ve found it. My friend and I had a girl only weekend and I tried it out on her. It was amazing and she loved it so much that she took the recipe home to make for her family. This will definately become a regular Christmas moring breakfast in my home.
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Excellent brunch recipe, loved the ease of preparing the night before. Used frozen blueberries.
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My husband and I made this for the morning after Thanksgiving. The blueberry syrup was excellent, my husband loves blueberries so he loved this. But the french toast was very “eggy” and there was not enough blueberries or maple syrup to make it sweet at all. It was good but not quite a “keeper”. But, we decided to save it until we have kids and see what they think. I think kids would like this.
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This is AWESOME…If you love French Toast..and if you LOVE Blueberries..this recipe is GREAT..
HINT..Make the sauce the night before and reheat in the morning..the flavor is SO MUCH Better!!!! -
I used fat-free cream cheese and liquid egg substitute with success.
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We were looking for something different for Christmas morning and this was a big hit with the whole family. It was sweet without being overly so. This is a keeper!
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I served this Christmas morning, and it was delicious. I really liked that I could prepare it the night before. My parents even took the recipe home with them.
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I loved this. The blueberry sauce is excellent!
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I have made this twice now, and both times, it was a howling success. The second time, I cut back on the cream cheese, at it was just as good. Cutting the cream cheese in smaller pieces helps to distribute it better. I can’t wait to make this again!
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VERY TASTY MAKE AHEAD DISH. I ONLY USED 8 EGGS AND INCREASED THE MILK A LITTLE. I THOUGHT 12 EGGS WAS AN AWFUL LOT AND DIDN’T WANT IT TOO “EGGY” TURNED OUT GREAT EVERYONE LOVED IT!
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I made this for a brunch for a huge family reunion and EVERYBODY just loved it! I was worried because I had never tested it before that day but it got rave reviews. My mom made eggs benedict with it and the two dishes complemented eachother well!
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This french toast is to die for!! It’s amazing and so easy. We loved it and will for sure make it again. Thanks for sharing it with us!
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Didn’t care for this recipe. Wasted alot of time preparing it. Didn’t have any taste to it.
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Quite a hit with the kids! Very very sweet and yummy! Great for a special breakfast….. will make this one again!
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We loved it but found that there was too much cream cheese, we cut the cream
cheese down to one rather than two packages. Because some of my family doesn’t
like blueberries, we substituted blueberries with strawberries, which was great. Overall
we would definately make this again. -
This is the BEST!!!!! The blueberry sauce is a must!!!!!! I have made this several times for overnight guests they always clean this up, my husband is a very picky eater, HE LOVE THIS, YUM YUM
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This recipe is wonderful! Made this for my family was so easy and fun to make. Everyone loved it. The blueberries and cream cheese in the recipe was so good. But the best part was the topping “blueberries sauce”.Yummy Good! My Hubby and I had the last two pieces the following day and it was even better. I will make this over and over again for family and friends. Thanks, Patsy
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I made this for a Sunday brunch when I had company. Everyone loved it. It is nice to make the night before and bake the day of to free up time. I did use more bread than called for,cut back the cream cheese, added cinnamon and cooked the blueberry sauce for alot longer than the recipe calls for. It was great and I will be making again for company.
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I served this for Christmas morning breakfast, it was delicious and so easy since I prepared it the night before! It baked while we opened presents. The leftovers are even better warmed up in the microwave with the sauce poured over while it reheats. Next time I’ll try whipping the cream cheese into a spread instead of placing chunks over the bread.
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Tasted more like a bread pudding than a French toast. Not particularly impressed.
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This is an incredible recipe, it is one of our favorites. It is great with strawberries too!
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This was great — so easy to put together the night before and pop in the oven in the morning. I wasn’t pleased with the sauce, however — much too sweet and a bit flavourless. I added more blueberries and the zest of a lemon and fresh squeezed lemon juice. I’ll definitely make this again! Note: doesn’t reheat well, so be sure so finish it all!
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This recipe is awesome – leftovers fly out of the fridge. It reheats wonderfully, it’s the best breakfast casserole I’ve tried. It’s a new family favorite.
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Deeeeeeeeeeeelicious!
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I found this recipe while looking for a way to use up extra fresh blueberries. What an impressive and unique recipe!! I used whole-grain wheat bread. I agree that you can cut back on the cream cheese and be fine. The blueberry sauce would be nice to pour over vanilla ice cream, if you make extra. This recipe is sure to get smiles from guests.
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I made this for a brunch and everyone RAVED about it! It was very helpful reading others reviews, as I followed advice and cut the cream cheese down to 12 oz. I did decrease the eggs to 10 instead of 12 and decreased the milk slightly. Anyway, the result was a fabulous dish. Can’t wait to make it for Christmas morning!
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What a yummy dish! My family is not big on blueberries, so I kept them out of the recipe. Instead of the blueberry sauce, I added a streusal topping and brought out the maple syrup. Excellent dish to bring to a carry-in at work. Got many requests for the recipe. It disappeared within minutes!
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This dish was a big hit with most of my Christmas guests. Turns out a couple of them weren’t big fans of cream cheese. I followed the advice of other reviewers and only used 1 package of cream cheese. I thought that was plenty but next time I’m going to cut it into very small cubes. I made the blueberry sauce the day before I served this. The sauce was okay reheated but it was a little too thick. I have a different blueberry sauce recipe that I think I would like better. It calls for 2 pints of blueberries, 4-5 Tbl sugar, and the juice from 1/4 of a lemon. You combine everything in a saucepan, mash some of the blueberries with a fork, simmer, and stir.
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I thought this was great! I forgot to make it the night before though, and quickly put it together in the morning. I let it sit for about 30 minutes before placing in the oven and it tasted great! I don’t know how much better it could have been if I had done it overnight. Also, I used rasberry syrup I had on hand instead of making the blueberry syrup. That was a great compliment to the dish.
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I made this the day after Christmas to rave reviews. The only regret I had was that I hadn’t made two batches. Oh, I also adjusted for fat and calories by using egg whites and no-fat cream cheese. Didn’t miss the calories at all.
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I made this as our special Christmas breakfast, and everyone liked about three bites of it. It was much too sweet, and the ingredients didn’t really blend very well. The egg didn’t soak into the bread completely because of having so much cream cheese to work around…I won’t make it again. What sounded so great in a recipe actually turned out not appealing at all.
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This is scrumptious!! I love to assemble this the night before and pop it in the oven for breakfast. 2 packages of cream cheese is way too much for this. I only use about 1/2 of an 8 oz package. I cut it into small peices and distribute it evenly over all. Don’t skip the blueberry syrup…it’s a must!!
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INCREDIBLE!!!
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This was a great change to the normal breakfast/brunch options! I set my bread machine to have a Hawaiian bread mix ready in the morning then made the overnight mixture that evening. Followed the directions and the dish came out perfectly! Lots of flavor! The left overs even tasked great cold the next morning. This is a keeper!
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I have been making this a lot in the last couple years, so I figure I better let people know how delicious this is! I use italian bread with this. Substitute Comstock brand blueberry or apple pie filling instead of fresh, both are wonderful in this. I also add a sprinkling of cinnamon. I don’t even bother with the blueberry sauce, I just serve it with Mrs. Butterworth’s syrup or butter flavor syrup. I get so many requests for this, we never have a special breakfast or brunch without it! I have made smaller versions just for ourselves. Outstanding! Thanks Karan, our breakfast/brunches got even better with this one!
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This recipe was absolutely “Delicious”. My husband gave it rave reviews. I would make this again. I served it with Maple syrup when fresh from the oven. Refrigerated leftovers, microwaved later served with Log Cabin syrup…still great reveiws.
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This is wonderful!! It is now a tradition for Thanksgiving and Christmas mornings. Thanks!!
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i make this every Easter morning…it’s always wonderful! Shared this recipe many times with friends and it’s never let me down!!!
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Awesome. Enjoyed by all. I toasted the bread first and used frozen blueberries (bag said use like fresh) and this dish had great texture.
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Very good, very original dish, especially for breakfast with company. I made it recently for friends and it was a hit. However, I think 12 eggs were more than necessary. I used 9, and still had to add extra time and increase the heat to get the middle to set. The bread I used was 2 days old, and should have absorbed the eggs quite well. I think it would also be wonderful with substitute fruits, like strawberries or lingonberries. Word to the wise: get your guests to eat it all, because the it doesn’t make for the best leftovers, due to the extremely eggy texture. Overall, though, I think it’s a great recipe and will definitely serve it again.
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A nice treat, not to-die-for, but very good. Read many other reviews and took their advice to scale back eggs, cream cheese, and sugar. Also took suggestion to add additional blueberries. Turned out great, however could have used a little more sugar after all. Also wasn’t sure how to “cut” cream cheese into cubes, just kinda smeared it onto the bread and it melted fine. Will make again!
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This is very good. I’ve made it twice now, and made a few changes, most significantly by doubling the amount of fruit. A nice surprise for the family!
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The whole family loved this! Very easy for the kids to pop it in the oven while I’m at work…
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Excellent recipe. Enough with the praise here is the mods I employed.
1. reduced the cream cheese to 12oz
2. I doubled the sauce but I dont think it is necesary
3. the cornstarch in the sauce I only used 2 TBS cause that will keep it from thickening too much
4. I used 1 loaf of french bread and only cut it into 12 slices and made them almost like sandwiches.
5. I made the cream cheese with a bit of milk and mixed it up to a consitancy that I could spoon it on to the bread
I made this the night before and the bread soaked the mixture up fine.
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We didn’t care for this recipe. I especially did not like the cream cheese in it. The cubes never melted all the way and there ended up being just globs of it all over the toast and made it very mushy. The cream cheese did nothing for this dish, and I think it would have been much better without it. I did like the blueberry sauce, but ended up throwing out all the toast, so had nothing to eat it with!
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I have made this recipe many times as is and it is really great. I now make it with a few minor variations and everyone loves it. For the bread, I use french bread (it gives it a much lighter, fluffier texture than regular bread), I only use 8 oz. of cream cheese, I use 1/2 cup of maple syrup instead of 1/3 cup and I sprinkled cinnamon over it before putting it in the fridge. The cinnamon really makes it smells great baking. Everyone loves it. This is a staple in our house for Christmas morning or anytime I have friends or relatives visiting. It lets me spend more time with them and less time in front of the stove.
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This was great and very easy. I made it for company today and it got rave reviews–even the super picky 7-year-old said it was the best breakfast he had ever eaten! I used egg substitute for half the eggs and light cream cheese, but you would never know it. It was still very rich and filling. I also added 1/2 tsp. of cinnamon to the egg mixture, which I think was a nice addition. I used 1/2 sugar and 1/2 splenda in the blueberry sauce, and that worked great. I will definitely make this again, and very soon!
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I made this for x-mas last year and it was a hit with the entire family. I used french bread instead of regular loaf bread. I agree with another reviewer who suggested cutting the cream cheese into smaller pieces as they did not melt completely. Otherwise, I am planning to make this again. It is a nice change from the traditional x-mas food.
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Fantastic-I use French bread instead of regular and add a little cinnamon but other than that I make it as is.
The blueberry syrup is wonderful over pancakes, waffles, or ice cream-we make it a lot by itself!
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Fast and easy to make. Only used one thing of cream cheese and cut it up smaller. The family really enjoyed it.
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This has been one of our favorites for a few years now. This makes a lot, so be sure to use your largest casserole dish. If you prepared this way ahead of time and it has been well refrigerated, it will need extra time on the counter “warming up” to room temperature before you cook it. You’ll have a more difficult time cooking it all the way through if it’s too cold. Delicious, unique recipe.
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We made this recipe on Christmas Eve. After reading all of the suggestions, we used 1 1/2 pkgs. of cream cheese, 9 eggs, added a little bit of vanilla, and another handful of Blueberries. It was wonderful! When we started the syrup, we realized that we didn’t have any cornstarch. But, I made a roux,(flour and butter) and added it to the sugar syrup mixture. It worked great. I added the same amount of butter at the end also. We had NO complaints, and had family fom 6 yrs. to 80! We served it with the cheesey Ham and Hash Brown Casserole. YUM!!!!!
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I used French bread, as others suggested and thought the blueberry syrup was tasty… But I also thought this had too many eggs and didn’t enjoy the outcome. Sorry!
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YUM! I made this for Christmas morning for my inlaws. It turned out great. I did take a lot of the suggestions and modified this recipe. Here’s what I did: Used Italian bread from the bakery (French bread seemed like too much crust). I also whipped 1 1/2 bricks cream cheese w/ 1/4 cup confectioners sugar and spread it over the cubed bread. I used frozen blueberries (thawed) and only 10 eggs. I also made sure to press the bread down so that everything got french toast consistancy. The syrup is delicious!! I made 1.5 times and poured 2/3 of it over the dish and the other 1/3 was put on the table for those who wanted a little bit more. Overall, this is a great recipe!! Will be sure to make at my next brunch. Thank you!
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Double blueberries. Double the sauce. Do not cut down on the cream cheese. (everyone commented on how “light” the french toast seemed)
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Delicious! I doubled the berries and warmed another cup or so of blueberries in with some maple syrup instead of making the sauce (it was faster). Great on a snowy morning!
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Very good. I used 8 oz lite cream cheese.
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Very tasty, a bit rich & sweet for first thing in the a.m. I think I use less maple sugar & less cream cheese next time. Almost a blueberry cobbler!
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great recipe.
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Really yummy!! I cut the cream cheese in half and added 9 eggs.
Could definitely use mixed berries too.
My family loved this breakfast! Thanks -
This is a very flexible receipe. I make multiple substitutions and it’s great. I substitute egg substitute for the eggs, non-fat milk for whole milk, fat-free cream cheese for regular cream cheese, and Splenda for sugar, maple flavor for syrup, and lower calorie bread. I usually add cinnamon or cardamom to the egg mixture, too.
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Use white sugar instead of maple syrup.And after baking drizzle with the maple syrup instead of the blueberry sauce.Serve with a good quality sausage.Mmmm yummy!!!
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This turned out wonderfully! Modifications I made were from other reviews: mix cream cheese with powdered sugar and cinnamon, then spread on six pieces of bread, then cube and arrange on bottom of pan. The rest of the recipe is great! If doubling, prepare in separate pans so the middle doesn’t turn out soggy. Blessings!
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I love blueberries, but this was just ok to me. I sprinkled the top with sugar before baking and served with a dollop of whipped cream and a little syrup on top. My family loved it, though!
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I took the suggestions of many and reduced the eggs to 10, added cinnamon, reduced the cream cheese to 14oz (which I think was perfect), and doubled the fruit. I also used huckle berries instead of blue berries, added sugar to the egg mixture and reduced the bread, which was plenty. Things I wish I would have done that I will do next time is add sugar to the cream cheese before spreading it on. It was really sweet, but very good, I will make again.
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YUCK! I made this for Christmas Eve breakfast. Followed the recipe exactly as written. It comes out of the oven looking beautiful and goes downhill from there. It has a very strange texture, the cream cheese makes it grainy. My 4 year old wouldn’t even touch it. What a waste of good fruit.
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This was a fabulous Xmas morning breakfast! I, too, used 10 only eggs (plenty) and I used about half the required cream cheese too. I used “stuffing bread” often found at Thanksgiving time and cut it thick using the entire loaf. I will make this again and again! Everyone raved how good it was!
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I made this for Christmas breakfast and everyone loved it! It was soooo yummy! I will definately make it again soon! Thank you!
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I made this christmas eve for christmas morning. I followed the recipe exact and it worked out perfect. If you enjoy blueberries you will love this!!My family absolutely loved it. I was supposed to bring the left overs to my sisters and oddly enought I accidently forgot it at home….oops.
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Not bad but I’ve had better…
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This dish was easy to make. Since no photo is submitted, I will let you know that it comes out real pretty. Keep in mind when planning on making this dish that you need to give yourself 1 1/2 hours time to prepare – (let it set 30 min and bake for one hour). I didn’t notice that and had to wake up at 4:30 a.m. to have it ready for my children before school! LOL Great for the holidays!!!
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use half the cream cheese
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I thought it was too sweet for breakfast and did not care for the overall taste. I will not make it again.
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My family really enjoyed this, especially my 1 year old. I cut the recipe in half and it made plenty for the 3 of us plus left overs. It was even great reheated. I may decrease the cream cheese a little, although my husband said it was perfect. We used wheat bread.
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I tried this recipe for something new and different one year, and now my mom and I make it every year for Christmas Eve breakfast, it is delicious!!! I also tried it this year with frozen mixed berries instead of blueberries because I couldn’t find blueberries at the store (yeah I was amazed, too) and it was just as good if not better. You should try it!
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This is an excellent recipe. I’ve made it several times and it is always very delicious. Some other friuts I’ve tried are strawberries and raspberries -and I must say raspberries were the best! (if you don’t mind the seeds) This dish also heats up well in the mircowave for a next day treat, that is if you have any left!!
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Fantastic and easy to make. Be sure to slice the bread thick enough to absorb the egg/milk mixture. A good quality maple syrup adds the perfect touch. This is a favorite every time!
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This is a great recipe! I have made it for Christmas and Easter mornings. I made a few changes. I put 9 eggs in, 1 1/2 pkgs. cream cheese, more blueberries. Really easy too!
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Very good recipe. Tastes like dessert!
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Pretty good with a few changes – This recipe makes french toast that isn’t sweet at all that is covered in a sauce that is a bit too sweet. I would like the two to be balanced a bit more, so next time I’ll sprinkle cinnamon sugar all over the bread, and I’ll reduce the amount of sugar in the sauce by half. Also, 12 eggs are WAY too much, try 8 or 9. And although I’m a fan of cream cheese, I will either greatly reduce or completely eliminate the cream cheese next time because it doesn’t really add any flavor to the dish – but if you want to use the cream cheese, I found it’s almost impossible to dice, so I just squeezed little bits off the brick by hand (messy, but infinitely easier – by the way, 1-inch cubes are WAY too big). I LOVED the sauce and added just a squeeze of fresh lemon juice to brighten the flavor a bit. I also doubled the sauce recipe and used the leftovers to stir into vanilla yogurt – it was delicious, but I still plan to reduce the sugar by half next time; I think it will be just as good.
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Yummy! of course i HAD to change something so i gave it 4 stars since it wasnt original recipe. cut the recipe in 1/2. used old cinnamon bread i had in the freezer. used 1/4 of the cream cheese and mixed it with strawberry jam and spread a layer between the diced bread.served warm with butter and syrup
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This is the BEST french toast ever!! My family loves it! I saw this orginally in taste of Home and have made it a ton of times. I don’t care for blueberries so the only thing I do differently is use strawberries. I absolutely love the cream cheese in it. It really is worth making…..you should try this for sure!!!
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This turned out very well and very yummy! I did adjust the recipe a little based on other reviews. I only used 1 1/2 bricks of cream cheese, which was a perfect amount. I also mixed the cream cheese with powdered sugar and instead of spreading it I dropped cookie-dough-like dallops over the bread. I used 10 eggs instead of 12, and didn’t miss any. I also pressed the bread down into the egg mixture after I poured it on but before I put it in the fridge for the night. I one and a halfed the syrup for extras. I only poured about a cup of it over the french toast bake, and the rest I served on the side. I plan to use the leftover syrup on pancakes!
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Delicious. Only one 8 pz. package of cream cheese necessary.
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I Made this recipe and my family loved it. A few things I did change was I used fresh and frozen raspberries. I used 1 package of cream cheese. I added some maple syrup to the raspberry syrup. Added some nutmeg and cinnamon to the egg mixture..This was really good and I will make again.
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4 stars as is..5 after I made some adjustments. The second time I made it, I kept the bread in slices, spread the cream cheese (made sandwiches), added cinnamon and sugar on top and reduced the sugar in the syrup. I preferred it this way! But it was still good as written.
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I felt a little sick after eating this. There is WAY too much cream cheese and WAY too many eggs. I think with less cream cheese and less eggs it could be really good. The syrup is great and is a must with this recipe.
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So, so good. I dont let it sit overnight though. I just mix the egg mixture together, dip the pieces of bread in it, put it in the dish and then pour the eggs over the top (I also add a touch of vanilla into the eggs). I think it comes out a little soggy when I let it sit overnight.
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A very popular dish at my house. I’ve used the sauce on other items. The cream cheese chunks are a little odd so I need to find a fix for them.
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