Can I make blueberry French toast casserole without cream cheese?

Yes. You can omit the cream cheese layer entirely or replace it with a plain custard base for a lighter dish.

Can I bake this casserole the same day?

Yes, though the texture won’t be quite as custardy. Let the assembled dish sit for at least 30–45 minutes before baking.

How long can I store leftovers in the fridge?

Leftovers keep well for up to 3 days. Store tightly covered in the refrigerator.

What’s the best way to reheat it?

Microwave single servings for 1–2 minutes. Reheat larger portions in a 325°F (165°C) oven, covered with foil, for 15–20 minutes.

Can I use frozen blueberries?

Absolutely. Use them straight from the freezer—no thawing necessary.

Blueberry French Toast Casserole for Make-Ahead Brunch Bliss

Blueberry French Toast Casserole

Print Recipe

This blueberry French toast casserole is a warm, make-ahead breakfast bake featuring cubes of French bread layered with a sweet cream cheese filling and juicy blueberries, all soaked in a spiced custard. It’s ideal for brunches, holidays, or any cozy morning when you want to impress without the hassle.

Author: Benchi
Prep Time: 60 minutes
Cook Time: 75 minutes
Total Time: 135 minutes
Yield: 8 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 loaves French bread, cubed (approximately 10–12 cups)
8 oz cream cheese, softened
1 cup powdered sugar
2 tbsp whole milk
1 tbsp vanilla extract (divided)
1 cup blueberries (for cream cheese mixture)
2 cups whole milk
8 large eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup blueberries (for topping)
Butter for greasing the baking dish

Instructions

In a mixing bowl, combine 8 oz softened cream cheese, 1 cup powdered sugar, 2 tablespoons whole milk, and 1/2 tablespoon vanilla extract. Mix until smooth.
Gently fold in 1 cup blueberries into the cream cheese mixture.
Butter a 10×14-inch baking dish.
Spread half of the cubed bread in the dish as the bottom layer.
Evenly spread the cream cheese mixture over the bread layer.
Top with the remaining bread cubes to form the second layer.
In another bowl, whisk together 2 cups milk, 8 eggs, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 tablespoon vanilla extract.
Pour the egg mixture over the layered bread, pressing gently to ensure all bread is soaked.
Sprinkle 1 cup blueberries evenly on top.
Cover the dish with foil and refrigerate for at least 8 hours or overnight.
Preheat oven to 375°F (190°C). Let the dish sit at room temperature for 30–60 minutes.
Bake covered for 45 minutes.
Remove foil and bake for an additional 30 minutes until the top is golden and the center is set.
Let cool slightly before serving.

Notes

Mascarpone or ricotta can replace cream cheese, but adjust sugar as needed.
Frozen blueberries work without thawing.
Challah or brioche are good substitutes for French bread.
For gluten-free, use a sturdy GF bread and ensure all other ingredients are GF-certified.
Add lemon zest to the cream cheese mixture for a citrusy twist.

Find it online: https://www.cookwithbenchi.com/blueberry-french-toast-casserole/