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Creamy Blueberry Cream Cheese Stuffed French Toast Casserole

blueberry cream cheese stuffed french toast casserole - featured image
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A cozy and indulgent breakfast casserole featuring brioche or challah bread stuffed with a creamy blueberry cream cheese filling, soaked in a spiced custard, and baked to golden perfection. Perfect for lazy weekend mornings or brunch gatherings.

Ingredients

Scale
  • 1 loaf (about 12 oz / 340 g) brioche or challah, sliced thick (day-old works best for soaking)
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar (for cream cheese filling)
  • 1 tsp vanilla extract (for cream cheese filling)
  • 1 cup (150 g) fresh blueberries (frozen okay if fresh not available)
  • 6 large eggs, room temperature
  • 2 cups (480 ml) whole milk (or 2% for lighter version)
  • 1/4 cup (60 ml) heavy cream (optional)
  • 1/3 cup (67 g) granulated sugar (for custard)
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract (for custard)
  • Butter, for greasing the baking dish
  • Powdered sugar, for dusting (optional)
  • Maple syrup or fresh berries, for serving

Instructions

  1. Prepare the cream cheese filling: In a bowl, beat 8 oz softened cream cheese with 1/4 cup sugar and 1 tsp vanilla extract until smooth and creamy, about 2-3 minutes. Fold in the blueberries gently to avoid breaking them up. Set aside.
  2. Slice the bread: Cut your brioche or challah loaf into 1-inch (2.5 cm) thick slices, about 10-12 slices. If bread is fresh, lightly toast it so it holds custard better.
  3. Stuff the bread: Spread about 1-2 tablespoons of the cream cheese-blueberry mixture evenly on half of the slices, then top with the remaining slices to form sandwiches. Press lightly to seal.
  4. Make the custard: In a large bowl, whisk together 6 eggs, 2 cups milk, 1/4 cup sugar, 1 tsp vanilla, 1 tsp cinnamon, 1/4 tsp salt, and heavy cream if using. Whisk until fully combined and slightly frothy.
  5. Assemble the casserole: Butter or grease a 9×13 inch baking dish. Arrange the stuffed bread sandwiches in a single layer, cut side up if possible. Pour the custard evenly over the bread, pressing down gently to soak all pieces. Let sit for 20-30 minutes to absorb.
  6. Preheat oven to 350°F (175°C) while the casserole soaks.
  7. Bake uncovered for 45-50 minutes until the top is golden brown and custard is set but still slightly jiggly in the center. A toothpick inserted should come out mostly clean.
  8. Let the casserole rest 5-10 minutes before slicing. Dust with powdered sugar and serve warm with maple syrup or extra fresh berries.

Notes

Use sturdy bread like brioche or challah for best results. Let the bread soak in custard for at least 20 minutes or overnight for creamier texture. If top browns too quickly, cover loosely with foil halfway through baking. Fresh or thawed frozen blueberries work best to avoid excess liquid. For dairy-free or gluten-free versions, substitute almond milk and dairy-free cream cheese and use gluten-free bread.

Nutrition

Keywords: blueberry, cream cheese, French toast casserole, breakfast casserole, brunch, easy breakfast, baked French toast, creamy, stuffed French toast

Find it online: https://blixfood.com/creamy-blueberry-cream-cheese-stuffed-french-toast-casserole-recipe-easy-perfect-breakfast/