Description
This French toast casserole with blueberries and strawberries is the ultimate breakfast dish for any occasion. Layers of custardy bread, fresh berries, and cream cheese are baked to perfection and topped with a luscious homemade blueberry sauce. It’s make-ahead, easy, and perfect for brunch or holidays!
Ingredients
Scale
French Toast Layer:
- 12 slices day-old French or Italian bread, cut into 1-inch cubes
- 2 (8-ounce) packages cream cheese, cut into 1-inch cubes (can use light)
- 1 cup fresh blueberries, rinsed and drained
- ½ cup fresh strawberries, sliced
Custard Layer:
- 12 eggs, beaten
- 2 cups milk (regular or almond milk)
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup
Blueberry Sauce:
- 1 cup water
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup fresh blueberries
- 1 tablespoon butter
Instructions
- Prepare the Baking Dish:
Spray a 9×13-inch baking dish with cooking spray. - Layer the Ingredients:
Spread half of the bread cubes in the dish. Add cream cheese cubes and sprinkle with 1 cup of blueberries and ½ cup of sliced strawberries. Top with the remaining bread cubes. - Prepare the Custard:
In a large bowl, whisk together eggs, milk, vanilla extract, and maple syrup. Pour over the bread layers, pressing down gently to ensure the bread absorbs the custard. - Refrigerate Overnight:
Cover the dish and refrigerate for at least 8 hours or overnight. - Bake the Casserole:
Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator 30 minutes before baking. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 25–30 minutes, until golden brown and set in the center. - Make the Blueberry Sauce:
In a saucepan, mix sugar, cornstarch, and water. Bring to a boil, stirring constantly. Add 1 cup of fresh blueberries, reduce the heat, and simmer for 10 minutes. Stir in butter and remove from heat. - Serve:
Drizzle the warm blueberry sauce over individual servings of the casserole and enjoy!
Notes
- Use day-old bread for the best texture.
- For a dairy-free version, use plant-based milk and dairy-free cream cheese.
- Make sure to thaw and drain frozen berries if using them as a substitute.
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg