Description
A make-ahead French toast casserole loaded with pockets of cream cheese and bursts of fresh blueberries, finished with a warm, glossy blueberry syrup. Assemble the night before, bake in the morning, and serve straight to the table.
Ingredients
Scale
For the casserole
- 12 slices of stale or day-old bread, cut into 1″ cubes
- 2 (8 oz) packages cream cheese, cut into 1″ cubes
- 1 cup fresh blueberries
- 12 large eggs, lightly beaten
- 2 cups milk
- 1 tsp vanilla extract
- 1/3 cup maple syrup
For the blueberry sauce
- 1 cup granulated sugar
- 1 cup water
- 2 tbsp cornstarch
- 1 cup fresh blueberries
- 1 tbsp butter
Instructions
- Lightly coat a 9×13-inch baking pan with cooking spray or a thin layer of butter. Spread half of the bread cubes evenly across the bottom of the pan. Scatter the cream cheese cubes over that first layer.
- Sprinkle the fresh blueberries over the cream cheese, then cover with the remaining bread cubes so the pan forms two bread layers with filling in between.
- In a large bowl, whisk together the eggs, milk, vanilla, and maple syrup until smooth. Pour this custard mixture evenly over the bread, pressing gently so the liquid soaks through the cubes. Cover the dish and refrigerate overnight (or at least 6–8 hours).
- When ready to bake, take the pan out of the fridge about 30 minutes beforehand to take the chill off. Preheat your oven to 350°F (175°C).
- Bake the covered casserole for 30 minutes. Remove the cover and return the dish to the oven, baking an additional 25–30 minutes until the center is set and the top is lightly browned.
- While the casserole bakes, make the blueberry sauce: whisk together the sugar, water, and cornstarch in a medium saucepan until smooth. Bring to a boil over medium heat, stirring constantly, and cook 3–4 minutes to activate the thickener.
- Add the blueberries to the hot syrup, reduce the heat to low, and simmer until the berries burst and the sauce thickens, about 8–10 minutes. Stir in the butter at the end for shine and richness.
- Cut the baked casserole into portions, plate, and spoon warm blueberry sauce over each serving. Serve immediately.
Notes
- Use sturdier breads (brioche, challah, or country loaf) for best texture — fresh soft sandwich bread may become too mushy.
- If your bread is very fresh, dry the cubes in a low oven for 10–15 minutes before assembling.
- The casserole keeps refrigerated for up to 3 days; reheat portions in a 325°F oven until warmed through. Store sauce separately for longest freshness.
Nutrition
- Calories: 485
- Fat: 25g
- Carbohydrates: 52g
- Protein: 15g