Blueberry French Toast Casserole

A great dish to prep overnight for a large breakfast the next day.
#breakfasts  #entrees 

Ingredients⌗

Casserole⌗

  • 1 (~12 oz) loaf french bread, brioche, or challah, ideally slightly stale
  • 8 ounces (1 brick) cream cheese, softened to room temperature
  • 2 tbsp powdered sugar
  • 3 tsp vanilla extract, divided
  • 8 large eggs
  • 2 1/4 cups whole milk
  • 3/4 tsp ground cinnamon
  • 2/3 cup packed light brown sugar
  • 8 oz blueberries, fresh or frozen

Crumble Topping⌗

  • 1/3 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter, cold and cubed
  • Powdered sugar for sprinkling, optional

Instructions⌗

  1. As much as a day before cooking, get the bread drying out; especially if it is fresh. Cut the bread into rough 1-inch cubes and leave out of the way somewhere dry.
  2. Ideally the night before cooking, or at least several hours in advance, spray a 9x13 (roughly) baking pan with cooking spray. Spread half the cubed bread into the bottom of the pan.
  3. With a mixer, beat the cream cheese until smooth. Beat in the powdered sugar and 1/2 tsp vanilla extract until smooth and combined. Drop large spoonfuls of the cream cheese into the pan over the bread somewhat evenly. Scatter the blueberries among the cream cheese spoonfuls. Cover with the rest of the bread cubes (it’s ok to leave some cream cheese exposed).
  4. Whisk the eggs, milk, cinammon, brown sugar, and remaining vanilla together until smooth. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours but ideally overnight.
  5. When ready to bake, preheat oven to 350.
  6. Make the topping. Whisk the brown sugar, flour, and cinammon together in a medium bowl. Cut in the cold butter with a pastry blender until the biggest lumps are roughly pea sized. Sprinkle evenly over the casserole.
  7. Bake uncovered roughly 40-55 minutes, until the top is golden brown and the egg mixture has set (a knife inserted in the center comes out without any egg mixture). Sprinkle powdered sugar on top if desired, and serve hot with maple syrup.

Makes roughly 8 servings.