Blueberry Cream Cheese French Toast

This Blueberry Cream Cheese French Toast Recipe makes an easy blueberry cream cheese stuffed french toast breakfast casserole. Mix it up the night before and pop it in the oven the next morning. This blueberry cream cheese breakfast casserole is also great for brunch.

Course Breakfast

Cuisine American

Keyword blueberry cream cheese breakfast casserole, Blueberry Cream Cheese French Toast, blueberry cream cheese stuffed french toast breakfast

Prep Time 20

Cook Time 1

Chill Time 8

Total Time 9 20

Servings

Calories 332kcal

Author Evelyn

Equipment

Ingredients

12 slices bread
16 ounces cream cheese 2-8 ounce packages
12 eggs beaten
2 cups milk
1 teaspoon vanilla
1/3 cup maple syrup
2 cups fresh blueberries 16 ounce package
Homemade Blueberry Syrup optional

Instructions

Cut all the slices of bread into 1" cubes and cube up both packages of cream cheese. TIP: Placing the cream cheese in the freezer for 10-15 minutes will make it easier to cut.
Grease your 9 X 13 pan and layer half the bread crumbs in the bottom. Top with 8 ounces of cream cheese and 1 cup of the blueberries.
Repeat with another layer with the remaining bread cubes, cream cheese and the other cup of blueberries.
Add the eggs, milk, vanilla and maple syrup and beat very well.
Pour the milk and egg mixture over the blueberry cream cheese breakfast casserole. And cover and place in refrigerator overnight or at least for 8 hours.
Remove your blueberry french toast casserole from the fridge and let sit for 30 minutes. Meanwhile preheat oven to 350° F.
After 30 minutes place the casserole in the preheated oven and bake for 30 minutes covered and then 20-30 minutes uncovered until center is firm.
Remove from oven and serve with homemade blueberry syrup if desired

Notes

NOTE: Nutrition calculation is without the blueberry syrup.

Nutrition