Blueberry French Toast Casserole (Printable Version)
Cubed French bread layered with creamy blueberry mixture and spiced egg soak creates a warm, comforting dish.
# Ingredients Required:
→ Cream Cheese Mixture
01 -
240 ml blueberries
02 -
227 g cream cheese, softened
03 -
120 g powdered sugar
04 -
15 ml vanilla extract, divided
05 -
30 ml whole milk
→ Bread Layers
06 -
2 loaves cubed French bread, day-old preferred
→ Egg Mixture
07 -
240 ml blueberries
08 -
1 tsp ground cinnamon
09 -
480 ml milk (any type, whole milk preferred)
10 -
8 large eggs
11 -
½ tsp ground nutmeg
12 -
remaining 15 ml vanilla extract
# Guide to Cooking:
01 -
In a bowl, blend softened cream cheese, powdered sugar, whole milk, and half of the vanilla extract until smooth. Fold in blueberries gently to avoid breaking them.
02 -
Place half of the bread cubes in a greased baking dish. Evenly spread the cream cheese mixture over the bread, then top with the remaining bread cubes.
03 -
Whisk together milk, eggs, the remaining vanilla extract, cinnamon, and nutmeg. Pour this mixture over the layered bread and cream cheese. Sprinkle the egg mixture layer with the remaining blueberries. Cover and refrigerate for 8 hours or overnight for optimal absorption.
04 -
Set oven temperature to 190°C and prepare for baking.
05 -
Bake the casserole covered with foil for 45 minutes to gently cook through.
06 -
Remove the foil and continue baking until the custard is set and the top is lightly browned, approximately 30 minutes.
07 -
Allow the casserole to cool slightly before slicing and serving to retain structure and flavor.
# Extra Suggestions:
01 -
Day-old French bread absorbs the custard better, resulting in a moist and flavorful texture.