Description
This Overnight Blueberry French Toast Casserole is a delightful and easy-to-make breakfast dish perfect for busy mornings or weekend brunches. Layers of cubed French bread soak in a rich custard mixture, enhanced with cream cheese and bursts of fresh blueberries, then baked to golden perfection. The dish is infused with warm vanilla, cinnamon, and nutmeg spices, creating a comforting and flavorful start to your day.
Ingredients
Scale
Cream Cheese Mixture
- 1 pack (8 ounces) softened cream cheese
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract, split
Casserole
- 2 loaves cubed French bread
- 2 cups milk
- 8 eggs
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ground nutmeg
- 2 cups blueberries, divided
Instructions
- Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, 2 tablespoons of milk, and half of the vanilla extract (1/2 tablespoon). Mix until creamy and fully combined. Set aside.
- Assemble Bread and Blueberries: In a large casserole dish, spread half of the cubed French bread in an even layer. Sprinkle 1 cup of the blueberries over the bread. Dollop half of the cream cheese mixture evenly over the blueberries and bread.
- Add Remaining Bread and Blueberries: Place the remaining cubed French bread on top, followed by the remaining 1 cup of blueberries. Spoon the rest of the cream cheese mixture on top of the final layer of bread and berries, distributing it evenly.
- Prepare Custard Mixture: In a large bowl, whisk together the eggs, 2 cups of milk, cinnamon powder, nutmeg, and the remaining 1/2 tablespoon of vanilla extract until smooth and well blended.
- Pour Custard Over Casserole: Slowly pour the egg mixture evenly over the entire assembled casserole, ensuring all bread cubes are soaked. Gently press down the bread with a spatula to help soak up the liquid.
- Refrigerate Overnight: Cover the casserole dish with plastic wrap or foil and refrigerate for at least 8 to 12 hours or overnight, allowing the bread to absorb the custard and flavors.
- Bake the Casserole: Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 10-15 minutes. Bake uncovered for 45 to 55 minutes or until the top is golden brown and the custard is fully set.
- Cool and Serve: Let the casserole cool for about 10 minutes before serving. This allows the custard to firm up and makes it easier to cut into squares. Serve warm, optionally topped with powdered sugar, maple syrup, or extra fresh blueberries.
Notes
- Use day-old French bread for better texture as it absorbs the custard without becoming too soggy.
- Fresh or frozen blueberries can be used, but if using frozen, do not thaw to prevent excess moisture.
- For a richer flavor, substitute half-and-half for milk in the custard mixture.
- This casserole can be assembled and refrigerated up to 24 hours in advance.
- Optional toppings include whipped cream, chopped nuts, or a drizzle of honey.
