Can I use frozen blueberries for this French toast casserole?

For this recipe, we highly recommending using fresh blueberries, as frozen blueberries contain excess water that would alter the casserole portion. However, you can use frozen blueberries for the sauce!

Can I make the blueberry sauce ahead of time?

Yes, this blueberry sauce can be made several days ahead of time. Keep it covered airtight and chilled until ready to use. If needed, warm it up slightly prior to using.

What kind of bread is best for French toast casserole?

The more hearty the bread you use, the better it will stand up to the overnight soaking. We recommend a large loaf of hearty French bread.

What is the best way to soften cream cheese?

Place cream cheese in a glass bowl, cover, and microwave in 20-second increments until it is nice and soft. This always helps to ensure cream cheese mixes in smoothly without clumps.

Blueberry French Toast Casserole

Blueberry Lemon French Toast Bake slice on plate

Blueberry French Toast Casserole

★★★★★

5 from 23 reviews

This Blueberry French Toast Casserole is bursting with fresh berries, zesty lemons, and an incredible blueberry drizzle. This casserole is not overly sweet, so the sweet blueberry drizzle is perfect as a topping.

Prep Time: 30 min
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes

Yield: 12 1x

Ingredients

Units Scale

For the French Toast:

1 large loaf (14–16 oz) hearty French bread, cubed, about 12 cups worth
12 oz (1 1/2 blocks) whole cream cheese, softened*
5 TB homemade or store bought lemon curd
1 1/2 cups fresh blueberries
12 large eggs, beaten
2 cups whole milk
1 tsp vanilla extract
1/3 cup pure maple syrup
zest of 2 lemons

For the Sauce:

1 cup granulated sugar
2 TB cornstarch
3/4 cup water
1/4 cup freshly squeezed lemon juice
1 1/2 cups fresh or frozen blueberries

Instructions

Prepare: Grease a 9×13 baking dish. Place half of the bread cubes evenly in the dish.
Blend and Assemble: In a stand mixer fitted with paddle attachment, blend softened cream cheese together with lemon curd on medium high until fully mixed and soft. Spread mixture evenly over the bread cubes. Sprinkle fresh blueberries evenly over the cream cheese mixture. Top with remaining bread cubes evenly.
Mix and Soak: In a large bowl, blend together the eggs, milk, vanilla extract, and maple syrup. Slowly and evenly pour egg mixture over entire casserole, ensuring that all bread cubes are soaked. Cover tightly and chill overnight.
Bake: Remove dish from fridge and let sit at room temp while you preheat the oven. Preheat oven to 350F with rack on lower middle position. Loosely cover with foil and bake 30 minutes. Uncover and bake another 30 minutes or until center is firm and top is quite puffy and golden brown. Sprinkle top with lemon zest. Let rest at room temp 15-20 minutes to allow custard to set before serving. Meanwhile, make the sauce.
Make the Sauce: In a saucepan, whisk together the sugar, cornstarch, water, and lemon juice. Be sure cornstarch is completely dissolved. Bring to a low boil. Add the blueberries. Continue to stir on low boil until syrup turns thick and a rich purple. Some berries will burst. Drizzle warm sauce over entire French Toast Bake, reserving about half of the sauce for serving at the table.

Notes

Blueberry sauce can be made in advance. Gently reheat when ready to drizzle.

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Nutrition

Serving Size: 1
Calories: 342
Sugar: 15.2 g
Sodium: 199.3 mg
Fat: 15 g
Carbohydrates: 43.7 g
Fiber: 1.6 g
Protein: 10.4 g
Cholesterol: 215.4 mg

Category: breakfast, brunch
Method: baking
Cuisine: American
Diet: Vegetarian

Keywords: Blueberry French Toast, Blueberry French Toast, Lemon French Toast, French Toast Casserole