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Blueberry Cream Cheese French Toast Casserole

A delightful breakfast casserole featuring buttery brioche, creamy cheese, and juicy blueberries, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1 loaf 16-18 ounces loaf brioche bread, day-old Use a high-quality brioche for the best results.
  • 2 pieces croissants, day-old Adds buttery flavor and delicate texture.
  • 8 large eggs Fresh, organic for richer custard.
  • 2 cups whole milk Full-fat for creaminess.
  • ½ cup heavy cream Enhances custard texture.
  • 3 teaspoons vanilla extract Use pure for best flavor.
  • ½ cup light brown sugar Provides caramel-like sweetness.
  • 2 tablespoons maple syrup Use real for authentic flavor.
  • ¾ teaspoon ground cinnamon Complementary warming spice.
  • 1 teaspoon salt Balances sweetness.
  • 1 piece zest of 1 lemon Brightens flavors.
  • 1 ½ cups fresh or frozen blueberries Fresh gives a burst of flavor.
  • 6 ounces cream cheese Cut into small cubes.
For Serving
  • to taste pieces fresh blueberries For garnish.
  • to taste tablespoons maple syrup Drizzle for serving.
  • to taste tablespoons confectioners' sugar Dust for garnish.

Method
 

Preparation
  1. Preheat the oven to 350ºF (175ºC) and grease a 9x13 inch baking pan with butter.
  2. Cut the brioche bread and croissants into 1-inch cubes.
Make the Custard
  1. In a bowl, whisk together the eggs, milk, heavy cream, vanilla extract, brown sugar, maple syrup, cinnamon, salt, and lemon zest.
Assemble the Casserole
  1. Layer half of the cubed brioche and croissants into the greased pan.
  2. Top with 1 cup of blueberries and half of the cream cheese cubes.
  3. Repeat with remaining bread, blueberries, and cream cheese, pressing gently down.
Soak Overnight
  1. Pour custard mixture over the casserole, cover with foil, and refrigerate overnight.
Bake
  1. Take casserole out of the fridge and let it sit for 45 minutes before baking.
  2. Bake covered for 35 minutes, then uncover and bake for another 20-25 minutes until golden brown.
Serve
  1. Cool slightly before serving. Adorn with fresh blueberries, confectioners’ sugar, and maple syrup.

Notes

The casserole can be made gluten-free by using gluten-free bread. Store leftovers in the fridge for up to 3 days; freeze for up to 3 months.