Looking for an easy breakfast casserole? Try this baked French toast casserole with cream cheese and fresh blueberries. Very unique breakfast dish; perfect for any holiday breakfast or brunch or simply turn your ordinary Saturday morning into something special.
To make this dish even more special I am serving it with homemade Blueberry Sauce, which can be made while the casserole is baking. Give this one a try, it’s really good.
1 Challah bread or 12 slices egg bread or Brioche, cut into 1-inch cubes
8 oz. cream cheese, softened
1 cup fresh local organic blueberries
2 cups whole milk
1/4 cup sugar
1 tsp. Vanilla extract
1 cup Orange juice or water
3/4 cup sugar
3 cups blueberries (fresh or frozen)
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Butter a 9”x13” baking dish.
Cut or tear bread into 1” cubes, spreading half the bread in the baking dish.
Cut cream cheese into 1” cubes and layer over bread. Top with blueberries and remaining bread.
Whisk together eggs, milk, sugar and vanilla. Pour over bread cubes, use a spatula to press bread down into liquid and cover pan with foil. Let chill in refrigerator overnight or bake right away. (I baked mine right away)
Preheat oven to 350F.
Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
Serve drizzled with delicious homemade Blueberry Sauce
Simply combine sugar, 2 cups blueberries and orange juice in a small saucepan and simmer until the berries begin to burst for about 5 minutes. Stir in the remaining cup of the blueberries just bring it to a boil and turn off the heat.