Blueberry Cream Cheese French Toast Casserole

Blueberry Cream Cheese French Toast | Pinky's Pantry
One of the nurses at work gave me her recipe for blueberry french toast several years ago. She loved it because it was very easy to make and could be prepared the night before so it was perfect to take to an office potluck. I had to agree with how easy it was to make, not to mention how delicious it was. I love biting into a little chunk of cream cheese when I’m eating it. The sweet-tart blueberries make the perfect backdrop to each creamy bite. And my blueberry sauce gives it just the right finishing touch.

I love making this casserole with brioche bread which is soft and silky and has a very thin crust. If you can get your hands on some brioche, give it a try. It makes a rich and wonderfully delicious french toast.

BLUEBERRY CREAM CHEESE FRENCH TOAST CASSEROLE

  • 14 slices of white bread, cut into 1-inch cubes
  • 12 ozs. (1½ boxes) cream cheese, cut into ½-inch cubes
  • 2 cups blueberries, fresh or frozen
  • 12 eggs
  • 2 cups milk
  • 1/3 cup sugar
  1. Spread half the bread cubes in the bottom of a 9 x 13″ baking pan.
  2. Sprinkle with half the cream cheese cubes and half the blueberries.
  3. Cover with the other half of the bread cubes.
  4. Sprinkle with remaining cream cheese and blueberries.
  5. Mix the eggs, milk, and sugar together.
  6. Pour egg mixture over bread cubes in baking pan. Push bread down very lightly with a spatula to make sure top layer gets soaked. Don’t smash it down!
  7. Cover with foil and place in refrigerator overnight.
  8. Next day, remove from refrigerator about half an hour before putting in the oven.
  9. Preheat oven to 350ºF.
  10. Bake covered for 30 minutes; then uncover and bake another 30-40 minutes or until firm.

BLUEBERRY SAUCE

  • 1 cup water
  • 1 cup sugar
  • 1½ cups blueberries
  • 2 Tbsp. cornstarch
  • juice of one lemon
  • 4 Tbsp. butter
  1. Combine the water and sugar together in a small saucepan.
  2. Bring to a boil over medium heat.
  3. Add the blueberries and simmer until most of them have burst, about 10 minutes.
  4. Dissolve the cornstarch in the lemon juice.
  5. Add the cornstarch-lemon mixture and cook, stirring constantly, until thickened.
  6. Remove from heat and stir in the butter.
  7. Serve sauce warm with french toast.

NOTE:  My kids like a lot of sauce so when I make this, I double the sauce recipe. You could also skip it and just serve this with plain syrup if you don’t feel like going the extra step of making the blueberry sauce.

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