This Blueberry Cream Cheese French Toast Casserole is pure breakfast magic! It’s perfect for lazy weekends, brunch with the family, or even a special holiday morning.
Juicy blueberries, creamy pockets of cream cheese, and golden, fluffy bread all baked together with a sweet, cinnamon-kissed custard.
The best part? You can prep it the night before, so all you have to do is pop it in the oven in the morning.
Trust me, your house will smell amazing, and your family will be drooling before it’s even on the table!
Why I Love This Recipe
This one brings back memories of Sunday brunch at my grandma’s house. She always made something warm and sweet and let it sit overnight to soak up all the good stuff. This casserole is my twist on that tradition.
- You can make it ahead
- Every bite is soft and custardy with juicy berries
- The cream cheese adds a creamy tang that cuts the sweetness
- It smells like a bakery when it’s baking
- Feeds a crowd with very little effort
Servings: 8
Total Time: 55 minutes (15 minutes prep + 40 minutes baking)
What You’ll Need
- 1 loaf (14-16 oz) brioche or challah bread, cut into 1-inch cubes
- 1 ½ cups fresh or frozen blueberries
- 8 oz cream cheese, softened and cubed
- 6 large eggs
- 1 ¾ cups whole milk
- ½ cup heavy cream
- ⅓ cup maple syrup (plus extra for serving)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp powdered sugar (for dusting, optional)
- Butter or nonstick spray for greasing the dish
Pro Tips
- Use day-old bread—it soaks up the custard better.
- If using frozen blueberries, don’t thaw them first.
- Let the casserole sit for at least 30 minutes (or overnight) before baking to soak.
- Cube the cream cheese small so it melts into pockets of creamy goodness.
- A dusting of powdered sugar after baking makes it look extra special.
Tools You’ll Need
- 9×13 baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Butter or spray for greasing
- Sifter (optional, for powdered sugar)
Substitutions and Variations
- Use French bread instead of brioche
- Sub strawberries, raspberries, or blackberries
- Use honey or brown sugar instead of maple syrup
- Swap dairy milk and cream for almond or oat milk + coconut cream
Make-Ahead Tips
You can prep this whole casserole the night before. Cover it and keep it in the fridge overnight. In the morning, just uncover and bake!
Recipe + Instructions
Step 1: Prep the Bread and Grease the Dish
Grease a 9×13 baking dish with butter or nonstick spray. Cube 1 loaf (14-16 oz) of brioche or challah bread into 1-inch pieces and spread half of them evenly into the dish.
Step 2: Add Blueberries and Cream Cheese
Sprinkle ¾ cup of fresh or frozen blueberries over the bread. Dot with half (4 oz) of the cubed cream cheese.
Step 3: Add Remaining Bread, Berries, and Cream Cheese
Add the rest of the bread cubes on top, then layer the remaining ¾ cup blueberries and 4 oz cream cheese over it.
Step 4: Mix the Custard
In a large bowl, whisk together 6 large eggs, 1 ¾ cups whole milk, ½ cup heavy cream, ⅓ cup maple syrup, 1 tsp vanilla extract, ½ tsp cinnamon, and ¼ tsp salt until smooth and fully combined.
Step 5: Pour Custard Over the Casserole
Slowly pour the custard mixture evenly over the bread, blueberries, and cream cheese. Press down gently with a spatula or your hand so the bread soaks it up.
Step 6: Let It Soak
Cover the dish with plastic wrap and let it sit in the fridge for at least 30 minutes or overnight.
Step 7: Bake
Preheat oven to 350°F (175°C). Remove the casserole from the fridge and uncover. Bake for 40–45 minutes until the top is golden and the center is set.
Step 8: Dust and Serve
Let it cool for 5–10 minutes. Dust with 2 tbsp powdered sugar if you like, and drizzle with extra maple syrup. Scoop and serve warm.
Leftovers and Storage
Cover and store leftovers in the fridge for up to 3 days. Reheat in the microwave or oven. It also freezes well—just wrap individual pieces and freeze up to 2 months.
Why This Recipe Works (Quick Science)
The bread acts like a sponge, soaking up the custard overnight, which gives you that rich, soft center. The eggs and cream thicken as they bake, turning into a creamy, almost pudding-like texture. The cream cheese softens and melts just enough to stay creamy, not runny. Blueberries burst and add that juicy hit of tart sweetness in every bite.
Macros (per serving, based on 8 servings)
- Calories: ~380
- Protein: 10g
- Fat: 20g
- Carbs: 38g
- Fiber: 2g
- Sugar: 17g
Common Mistakes
- Not letting it soak long enough—dry spots in the bread
- Using bread that’s too fresh—it doesn’t absorb well
- Overbaking—it’ll get dry instead of custardy
- Not cutting cream cheese small—leaves big clumps
What to Serve With
- Crispy bacon or sausage
- Fresh fruit or fruit salad
- Hot coffee or lattes
- Greek yogurt with honey
- Fresh orange juice or mimosa
FAQ
Can I make this dairy-free?
Yes—use non-dairy milk, non-dairy cream, and a dairy-free cream cheese.
Do I have to use brioche?
Nope. Any rich bread like challah, French bread, or even croissants will work.
Can I freeze it before baking?
Yes! Assemble it, wrap tightly, and freeze. Thaw in the fridge overnight before baking.
Can I make this without cream cheese?
Totally. It’ll just be more like a classic French toast bake—still delicious.