Blueberry French Toast Casserole

Blueberry French Toast Casserole

(9 servings)    Printable Version
  • 1 large loaf of Challah bread
  • 4 ounces cold cream cheese (1/2 of a standard package)
  • 2 cups fresh blueberries (or thawed frozen berries)
  • 8 large eggs
  • 1 and 1/2 cups milk
  • 1/4 cup maple syrup
  • 1/4 cup butter - softened
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
Preheat oven to 350 degrees. Prepare a 2-inch deep 9x9 baking dish by spraying generously with cooking spray.

Cut the Challah bread into small 1-inch cubes. Place half of the bread cubes in the baking dish.

Cut the cream cheese into small cubes and place them evenly over the bread cubes in the baking dish. Sprinkle half of the blueberries on top of that.

Layer in the remaining bread cubes followed by the remanning blueberries.

In a large bowl, beat the eggs with the milk, maple syrup, butter, vanilla and salt. Pour this mixture over all ingredients in the baking dish.

Bake for 1 hour or until a knife or toothpick inserted into the center comes out clean.

Let dish cool at least 10 minutes. Cut into 9 squares and serve with additional butter and maple syrup.

If desired, you can prepare this the night before and bake it in the morning. Just let the baking dish sit on the counter for 15 before baking so it gets closer to room temperature (the bake is more fluffy that way).

Mr Breakfast would like to thank Bennett for this recipe.

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