Blueberry Cream Cheese French Toast Bake
A baked French toast casserole made with brioche or challah, a cream cheese-sweetened custard, and fresh blueberries. Refrigerate overnight for best results and serve with blueberry sauce or syrup.
Servings: 12 servings
Ingredients
Ingredients
- 1 loaf 16 ouncesbrioche or challah sliced into 1-inch cubes
- 26 oz.half pints blueberries 12 ounces total
- 28 ounceblocks cream cheese softened (16 ounces total)
- 1 1/4 cupgranulated sugar
- 6 eggs at room temperature
- 2 cupshalf and half at room temperature
- 1 tablespoonvanilla extract
- 1 tablespoonlemon juice
- 2 teaspoonslemon zest
- 1/4 teaspoonsalt
- Blueberry sauce pictured, HIGHLY recommend<
- Berry syrup like boysenberry store-bought is great
- Maple syrup
- Strawberry syrup
Instructions
Instructions
- Preheat oven to 350°F. Spread the cubed brioche or challah in a single layer on a large baking sheet (15×21-inch) or two half sheets. Bake about 10 minutes, until the bread is toasted around the edges but still soft in the center. Remove and set aside.
- In a large mixing bowl, add the cream cheese (16 ounces total) and the granulated sugar (1 1/4 cups). Beat with a hand mixer until smooth and free of lumps.
- Add the eggs (6, room temperature) to the bowl and beat until fully incorporated and smooth.
- Gradually add the half-and-half (2 cups, room temperature) and beat until the mixture is smooth. Stir in the lemon juice (1 tablespoon), lemon zest (2 teaspoons), vanilla extract (1 tablespoon), and salt (1/4 teaspoon). Mix just until combined.
- Lightly grease a 9×13-inch baking dish. Place half of the toasted bread cubes in an even layer in the dish. Evenly distribute half of the blueberries over the bread. Pour half of the custard mixture evenly over the bread and berries.
- Add the remaining bread cubes in an even layer, top with the remaining blueberries, and pour the remaining custard over everything. Press down gently with a spatula or your hands so the bread is mostly submerged in the custard (it’s okay if the tops remain exposed). Cover the dish tightly with foil.
- Refrigerate covered overnight. If you plan to bake the same day, refrigerate at least 30 minutes to allow the bread to absorb the custard.
- When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature while you preheat the oven to 350°F. Bake, covered with foil, for 30 minutes.
- Remove the foil and continue baking uncovered for an additional 15–25 minutes, until a knife inserted into the center comes out clean and the center reaches 165°F.
- While the casserole bakes, prepare the blueberry sauce if using, following its recipe. Serve the French toast bake warm with the blueberry sauce or with berry syrup (such as boysenberry), maple syrup, or strawberry syrup.
Equipment
- large baking sheet (15×21-inch) or two half sheets
- 9x13 inch Baking Dish
- Mixing Bowl
- Hand Mixer
- Spatula
- Foil
- Oven
- Refrigerator
- Knife
- Instant-read thermometer
Notes
Bread:If your store only carries sliced brioche found in the bread section verses the bakery, then the sliced side will be a little thinner, but that’s okay (pictured).
Frozen blueberries:Don’t thaw first, just brush off any excess ice.
Use room temperature ingredients:You’ll want to use room temperature cream cheese, eggs and half and half, otherwise the cream cheese will seize and not mix well. If you do end up with some white flecks of cream cheese, it’s not the end of the world, they will melt when the breakfast casserole bakes.
Room temperature eggs hack:Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes. You can microwave your half and half until room temperature (NOT hot).
Half batch:Use the sliding scale that appears when you click on serving size in the recipe card to adjust the servings. Bake the casserole in an 8×8-inch baking pan for around 30-35 minutes.
To store:Tightly cover leftover casserole or transfer to an airtight container; store in the refrigerator for up to 5 days.
To reheat:Reheat individual servings in the microwave for 30-45 seconds or reheat covered in the oven at 350 degrees F for 10-15 minutes or until warmed through.
To freeze after baking:Allow the casserole to cool completely. Tightly wrap in plastic wrap a couple times followed by foil. Freeze for up to 2 months. When ready to enjoy, thaw the casserole in the refrigerator overnight. Reheat per above methods.
Frozen blueberries:Don’t thaw first, just brush off any excess ice.
Use room temperature ingredients:You’ll want to use room temperature cream cheese, eggs and half and half, otherwise the cream cheese will seize and not mix well. If you do end up with some white flecks of cream cheese, it’s not the end of the world, they will melt when the breakfast casserole bakes.
Room temperature eggs hack:Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes. You can microwave your half and half until room temperature (NOT hot).
Half batch:Use the sliding scale that appears when you click on serving size in the recipe card to adjust the servings. Bake the casserole in an 8×8-inch baking pan for around 30-35 minutes.
To store:Tightly cover leftover casserole or transfer to an airtight container; store in the refrigerator for up to 5 days.
To reheat:Reheat individual servings in the microwave for 30-45 seconds or reheat covered in the oven at 350 degrees F for 10-15 minutes or until warmed through.
To freeze after baking:Allow the casserole to cool completely. Tightly wrap in plastic wrap a couple times followed by foil. Freeze for up to 2 months. When ready to enjoy, thaw the casserole in the refrigerator overnight. Reheat per above methods.