Easy Blueberry French Toast Casserole for Easter Brunch
This Easy Blueberry French Toast Casserole is a delightful dish perfect for Easter brunch, combining creamy layers of blueberry and cream cheese with rich egg-soaked French bread.
Equipment
- Mixing bowls
- 10×14-inch baking dish
Ingredients
For the cream cheese mixture
- 1 cup blueberries
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tbsp vanilla extract (split for cream cheese and egg mixture)
- 2 tbsp milk (whole milk recommended)
For the bread layers
- 2 loaves cubed French bread (day-old preferred)
For the egg mixture
- 1 cup blueberries
- 1 tsp cinnamon
- 2 cups milk (any type, whole milk adds richness)
- 8 large eggs
- 1/2 tsp nutmeg
Instructions
- Combine softened cream cheese, powdered sugar, milk, and vanilla extract until smooth, then gently mix in blueberries.
- Layer bread cubes in a baking dish, spread cream cheese mixture over, and add another layer of bread cubes.
- Whisk together milk, eggs, vanilla extract, cinnamon, and nutmeg, then pour over bread layers and sprinkle with blueberries. Refrigerate for 8 hours or overnight.
- Preheat the oven to 375°F (190°C).
- Bake covered for 45 minutes, then uncover and bake until set and lightly browned, about 30 more minutes.
- Allow to cool slightly before serving.
Notes
Butter the baking dish to prevent sticking. Overnight soaking is recommended for a custardy texture. A 9×13 pan can be used with a possible increase in baking time by 5-10 minutes. Can be topped with icing made from powdered sugar, milk, and vanilla for added sweetness. Store in the fridge for up to 3 days or freeze for up to 2 months.