Blueberry French Toast Casserole with Cream Cheese

Mix 8 ounces of cream cheese with 1/4 cup of light brown sugar.

Cut 20 ounces of sourdough bread into small 1-inch cubes.

Layer half of the bread cubes in a greased baking dish.

Add dollops of the cream cheese mixture on top of the bread cubes.

Add half of the fresh blueberries on top of the cream cheese.

Layer the rest of the bread cubes on top of the blueberries.

Add the remaining blueberries on top of the last layer of bread cubes.

Whisk together 8 large eggs, 2 cups of whole milk, 1/4 cup of real maple syrup, 1 tablespoon of vanilla extract, 1 teaspoon of salt, 1.5 teaspoons of cinnamon, and 1/4 teaspoon of ground nutmeg.

Pour the egg mixture over the bread in the baking dish, ensuring all pieces are soaked.

Cover and chill the casserole for at least 4 to 6 hours or overnight, or proceed to make the streusel topping.

Preheat the oven to 350 degrees Fahrenheit.

Slice 4 tablespoons of cold salted butter into a bowl.

Add 1/3 cup of light brown sugar, 1/3 cup of all-purpose flour, and 1 teaspoon of cinnamon to the bowl.

Use a pastry blender to blend the mixture until it forms a fine crumb.

Crumble the streusel topping over the entire casserole.

Cover the baking dish with aluminum foil and bake at 350 degrees Fahrenheit for 45 to 50 minutes.

Uncover and bake for an additional 15 to 20 minutes.

Allow to cool for 10 to 15 minutes before slicing and serving with powdered sugar, maple syrup, blueberry sauce, or more fresh blueberries.

Equipment Needed

Spice Level: