Blueberry Cream Cheese French Toast Casserole

Blueberry Cream Cheese French Toast Casserole1
Blueberry Cream Cheese French Toast Casserole1



  • 12 slice bread, any kind or loaf of French bread
  • 2 pkg cream cheese, room temperature, 8 oz each
  • 1 c blueberries, fresh or frozen
  • 12 large eggs
  • 1 c milk, add a little at a time until milk is absorbed by bread
  • 1/3 c maple syrup or honey


  • 1 c sugar
  • 2 Tbsp corn starch
  • 1 c water
  • 1 c blueberries, fresh or frozen
  • 1 Tbsp butter


1. French Toast Casserole: Spray 9 X 13-inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
2. Cut up cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
3. In mixing bowl, combine 12 eggs, 1 cup milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. You don’t want it to be soggy before you bake it. If it’s soggy before you bake it, it will be soggy after you bake it. Cover with foil and refrigerate overnight.
4. Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving. Stir together 1 cup sugar and 2 Tbsp corn starch in a medium saucepan. Add 1 cup water and stir until smooth so corn starch won’t be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
5. Add 1 cup blueberries. Simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don’t let them all burst. I like some of the blueberries whole.
6. Turn heat off the blueberry sauce and stir in 1 Tbsp butter. Store in plastic or glass container and refrigerate until ready to use.
7. The next morning preheat oven to 350 degrees. Take the casserole out of the refrigerator. Place covered casserole in the pre-heated oven and bake for 30 minutes.

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From: Just a pinch

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