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Blueberry Cream Cheese French Toast Casserole

A delightful blend of buttery brioche, fresh blueberries, and creamy cheese, perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf (16-18 ounces) brioche bread, day-old Using day-old bread adds the right texture. Substitute with challah if preferred.
  • 2 pieces croissants, day-old These add a buttery richness; use more brioche if you don't have croissants.
  • 8 large eggs Plentiful protein for the custard.
  • 2 cups whole milk Feel free to use almond or oat milk for a non-dairy option.
  • ½ cup heavy cream The secret to indulgence! Use half-and-half for a lighter version.
  • 3 teaspoons vanilla extract Pure vanilla extract enhances the flavor.
  • ½ cup light brown sugar Provides a rich caramel flavor; consider coconut sugar as a healthier alternative.
  • 2 tablespoons maple syrup Adds depth to the flavor.
  • ¾ teaspoon ground cinnamon Cinnamon infuses warmth; nutmeg can be added for extra spice.
  • 1 teaspoon salt Balances sweetness.
  • 1 piece zest of lemon Brightens the flavors.
  • 1 ½ cups fresh or frozen blueberries Both work beautifully; no need to thaw if using frozen.
  • 6 ounces cream cheese, cut into small cubes Make sure it’s softened to blend nicely.
For Garnishing
  • Fresh blueberries, maple syrup, confectioners' sugar Because presentation matters!

Method
 

Preparation
  1. Grease a 9x13 inch baking pan with butter and set aside.
  2. Cut the brioche bread and croissants into 1-inch cubes.
  3. In a bowl, whisk together the eggs, milk, heavy cream, vanilla extract, brown sugar, maple syrup, ground cinnamon, salt, and lemon zest until well combined.
Assembly
  1. Add half of the cubed brioche and croissants into the greased pan.
  2. Layer with 1 cup of blueberries and half of the cream cheese cubes.
  3. Add the remaining bread, followed by another layer of blueberries and cream cheese cubes.
  4. Gently press them down to tuck under the bread.
Cooking
  1. Carefully pour the custard mixture evenly over the layered casserole.
  2. Cover with foil and refrigerate overnight, or let sit for a minimum of 2-3 hours if making the same day.
  3. Preheat the oven to 350ºF. If refrigerated overnight, let it sit on the counter for about 45 minutes before baking.
  4. Bake covered for 35 minutes, then uncover and bake for another 20-25 minutes until golden brown.
Serving
  1. Let it cool slightly before serving. Serve warm, garnished with fresh blueberries, a dusting of confectioners' sugar, and a drizzle of maple syrup.

Notes

For best results, use day-old bread and let the eggs and cream cheese come to room temperature before mixing. Store leftovers in an airtight container for up to 3 days.