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Creamy Blueberry Cream Cheese Stuffed French Toast Casserole

creamy blueberry cream cheese stuffed french toast casserole - featured image
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A creamy, dreamy, and fruit-filled breakfast casserole featuring a luscious cream cheese filling and fresh blueberries nestled inside custardy, golden bread. Perfect for a cozy weekend breakfast or brunch.

Ingredients

Scale
  • 8 slices thick-cut brioche or challah bread (about 10 ounces / 280 grams)
  • 8 ounces (225 grams) cream cheese, softened (full-fat recommended)
  • 1/4 cup (50 grams) granulated sugar (for cream cheese filling)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225 grams) fresh or frozen blueberries
  • 6 large eggs, room temperature
  • 2 cups (480 ml) whole milk (or almond milk for dairy-free)
  • 1/4 cup (60 ml) heavy cream (optional)
  • 1/4 cup (50 grams) granulated sugar (for custard)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted (for brushing)
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, and vanilla extract together until smooth and creamy. Set aside.
  2. Slice each bread slice in half horizontally to create two thinner pieces.
  3. Spread a generous tablespoon of the cream cheese mixture onto the bottom half of each slice.
  4. Top with a handful of blueberries, then place the other half of the bread on top to create a sandwich.
  5. Arrange the stuffed bread sandwiches snugly in a 9×13 inch casserole dish, cream cheese side up if possible.
  6. In a large bowl, whisk together eggs, milk, heavy cream (if using), 1/4 cup sugar, cinnamon, and salt until fully combined.
  7. Pour the custard mixture evenly over the stuffed bread sandwiches. Press gently with a spatula to help the bread absorb the custard.
  8. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
  9. Preheat oven to 350°F (175°C). Remove plastic wrap and brush the tops of the bread with melted butter.
  10. Bake uncovered for 35-40 minutes, until custard is set and the top is golden brown and slightly crisp.
  11. Let the casserole cool for 5 minutes before dusting with powdered sugar (if desired) and slicing to serve.

Notes

Use day-old bread for better custard absorption. Soak bread at least 30 minutes or overnight for best texture. Brush melted butter on top before baking for a crisp crust. Frozen blueberries can be used without thawing. For gluten-free, substitute bread accordingly. For dairy-free, use coconut cream cheese and almond milk.

Nutrition

Keywords: blueberry, cream cheese, stuffed french toast, casserole, breakfast, brunch, easy recipe, custard, baked french toast

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