Blueberry French Toast Casserole with cream cheese and homemade fresh blueberry sauce, will wake up your taste buds in the morning. Plus as a prep ahead overnight casserole, this is also the perfect recipe for busy holiday mornings with lots of friends and family to feed. 

Blueberry French Toast Casserole

Just like a traditional french toast recipe, this blueberry french toast casserole combines cinnamon, vanilla, sugar and eggs into a quick mixture to pour right on your bread. Then adding the homemade and sweet blueberry sauce is the perfect topper to a rich, delicious, and amazing breakfast casserole.

Serve with Bacon, Eggs, and Hash browns to really round out an amazing breakfast buffet.

There are four parts to this recipe. First prepping the bread, making the cream cheese layer, making the french toast egg mixture, and finally the blueberry topping sauce. 

Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone. 

Here is what you need to gather to get started: 

• Italian bread, cut into 1″ cubes
• cream cheese
• powdered sugar
• heavy whipping cream
• heavy whipping cream (separate from the other)
• fresh blueberries
• eggs
• sugar
• vanilla
• cinnamon

Other bread variations: Cinnamon Swirl bread, French Bread (day old)

RELATED RECIPES: Amish Breakfast Casserole, Sausage Hash Brown Casserole, Biscuits and Gravy Casserole, Cinnamon Apple Breakfast Bake, Strawberry French Toast Casserole, Cracker Barrel Hash Brown Casserole, Ham Hash browns 

Blueberry Sauce Ingredients:

This blueberry sauce isn’t super sweet, It’s just sweet enough to take the sour edge off of cooked blueberries!

I always like to double for lots of blueberry sauce, but I will leave that up to you! 

• 1 cup water
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup fresh blueberries

Fruit Variations: This can be made with other fruits. Try strawberry!

Overnight Blueberry French Toast Casserole

Casseroles are so amazing because they are notoriously a good item to prep ahead. While you do not have to bring to room temperature after an overnight stay in the fridge, it does help take the chill off prior to baking and less likely the middle will still need to warm.

Can I cook blueberry casserole without prepping overnight? 

YES! Just like my cinnamon roll french toast casserole, you can make this one day of instead of prep ahead. Just skip the step that puts the casserole in the fridge.  

Blueberry Cream Cheese French Toast Casserole

*please read through whole recipe so you can properly assemble this casserole*

Preheat oven to 350.

Grease a 9×13 baking dish with nonstick cooking spray.

Cut bread into 1″ cubes and place into the bottom of the pan.

Mix cream cheese, powdered sugar and  2 and 1/4 cups heavy whipping cream together and beat well with a mixer.

Spoon dollops of cream cheese mixture on top of the bread.

Sprinkle with whole fresh blueberries.

In a separate bowl, add eggs, 2 cups of heavy whipping cream, white sugar, vanilla and cinnamon and beat well.

Pour french toast egg mixture over bread and cream cheese in the casserole dish.

If you are making the night before, this is the spot where you cover with foil and refrigerate overnight.

Next morning, remove from the refrigerator and continue on. If you are making this day of, just continue on. 

Bake covered, for 30 minutes. Remove foil and discard.

Continue to bake for 20-25 minutes.

Remove from oven and let stand.

Blueberry Sauce Directions

While your casserole is setting, now its time to make the blueberry sauce. You can easily double this recipe if you want more (which I recommend, but its up to you).

Add water, sugar and cornstarch to a sauce pan.

Heat over medium high heat until boiling. Continue to boil for 3-4 minutes.

Add blueberries and reduce heat to medium low.

Continue to heat, stirring occasionally until blueberries pop and sauce is dark purple, about 15 minutes.

Spoon on top of french toast and serve.

Optional: Serve with a little fresh lemon zest

Serves 10-12

Can you freeze Blueberry French Toast Casserole?

I never freeze anything with cream cheese in it as it can cause separation.

You can make ahead of time and place in fridge, tightly covered with foil, and bake next day.

Breakfast Casserole Recipes

1. Hashbrown Ham Casserole
2. Cracker Barrel Copycat Hash brown Casserole
3. Sausage Hashbrown Breakfast Casserole (reader favorite)
4. Cinnamon Roll French Toast Casserole

Blueberry French Toast Casserole

Yield: 10-12 people

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Blueberry French Toast Casserole with cream cheese and fresh homemade blueberry sauce can be made ahead or prepped overnight for an easy breakfast casserole that is sure to wake your taste buds up on busy mornings.

Print

Ingredients

• 1 loaf, 16 oz, Italian bread, cut into 1" cubes
• 1-1/2 packages cream cheese, softened
• 1/2 cup powdered sugar
• 2 cups heavy whipping cream
• 2 1/4th cups heavy whipping cream
• 1 cup fresh blueberries
• 10 eggs
• 1/3 cup white sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Blueberry Sauce

• 1 cup water
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup fresh blueberries

Instructions

1. Grease a 9x13 baking dish with nonstick cooking spray.
2. Preheat oven to 350.
3. Cut bread into 1" cubes and place into the bottom of the pan.
4. Mix cream cheese, powdered sugar and 2 1/4th cups heavy whipping cream together and beat well with a mixer.
5. Spoon dollops of cream cheese mixture on top of the bread.
6. Sprinkle with whole blueberries.
7. In a separate bowl, add eggs, 2 cups heavy whipping cream, white sugar, vanilla and cinnamon and beat well.
8. Pour egg mixture over bread and cream cheese.
9. If a lot of the egg mixture is on top of the dish, feel free to use a spoon to push some below the cream cheese.
10. Bake, covered with foil, for 30 minutes.
11. Remove foil and discard.
12. Continue to bake breakfast casserole for 20-25 minutes, until completely cooked and heated through.
13. Remove from oven and let stand while making blueberry sauce in next step.
    

Blueberry Sauce Directions:

1. Add water, sugar and cornstarch to a sauce pan.
2. Heat over medium high heat until boiling. Continue to boil for 3-4 minutes.
3. Add blueberries and reduce heat to medium low.
4. Continue to heat, stirring occasionally until blueberries pop and sauce is dark purple, about 10 minutes.
5. Spoon on top of french toast and serve.
   
   
   

Notes

please see article for tips on overnight prep

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 378Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 176mgSodium: 356mgCarbohydrates: 56gFiber: 2gSugar: 31gProtein: 12g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest