Blueberry Cheesecake French Toast Casserole

Blueberry Cheesecake French Toast Bake on a white plate

Blueberry Cheesecake French Toast Casserole

My Blueberry Cheesecake French Toast Casserole blends rich cheesecake custard, tangy berries, and effortless indulgence in every bite - all the comfort of Sunday morning French toast, without the griddle.

Course Breakfast, Brunch

Cuisine American

Keyword blueberry, bread, casserole, cheesecake, custard

Prep Time 20

Cook Time 1 15

Resting Time 12

Servings

Calories 335kcal

Equipment

mixing bowl
blender
casserole dish 9" x 13"

Ingredients

2 lbs bread I used a combination of blueberry bagels and lemon blueberry swirl bread
10 eggs large, room temperature
2 cups milk room temperature
8 oz cream cheese room temperature
¼ cups sour cream room temperature
¼ cups heavy cream room temperature
¼ cups sugar
1 tbsp vanilla
½ tsp salt
1 pint blueberries fresh, small berries

Instructions

Cube the bread and place in a large mixing bowl
2 lbs bread
Add the eggs, milk, cream cheese, sour cream, heavy cream, sugar, vanilla and salt in a large blender and mix until fully combined and smooth.
10 eggs, 2 cups milk, 8 oz cream cheese, 1/4 cups sour cream, 1/4 cups heavy cream, 1/4 cups sugar, 1 tbsp vanilla, 1/2 tsp salt
Pour the custard mixture over the cubed bread and mix until all of the bread is covered with the custard. Cover the bowl and put in the refrigerator over night to allow the bread to fully absorb the custard.
Preheat the oven to 350°F. Butter the bottom and sides of a large casserole dish.
Remove the bread and custard mixture from the refrigerator, fold the fresh blueberries gently into the mixture. Transfer the mixture into the prepared casserole dish.
1 pint blueberries
Place in the oven and back for about 1 hour - 1 hour 15 minutes or until it is golden brown on the top and nicely set (190°F-200°F internal temperature). Let the French toast bake rest for about 10-15 minutes before serving. Cut into squares and dust with powdered sugar to serve.

Nutrition