Easy Blueberry French Toast Casserole with Cream Cheese

Whisk together eggs in a large mixing bowl until smooth and combined.

Add milk, granulated sugar, cinnamon, and vanilla extract to the eggs and whisk until evenly combined.

Pour the egg mixture over pre-dried out cubed French or brioche bread and gently fold until evenly coated.

In a medium mixing bowl, combine soft cream cheese with granulated sugar and lemon juice and mix with an electric hand mixer until smooth and creamy.

Spray a 9x13 baking dish liberally with non-stick cooking spray.

Pour half of the coated bread into the prepared baking dish and spread evenly.

Use a small cookie scoop to drop spoonfuls of cream cheese over the bread and smooth it out with an angled spatula or spoon.

Top with an even layer of half of the fresh or frozen blueberries.

Repeat the layering process with the remaining ingredients.

Cover the baking dish with plastic wrap and refrigerate for a minimum of 2 hours or overnight.

Remove from the fridge and uncover before baking.

Prepare the topping by combining melted butter with light brown sugar, cinnamon, and salt, whisking until smooth.

Drizzle the topping evenly on top of the casserole.

Bake at 375° for 35 to 45 minutes or until golden and crispy.

Sift powdered sugar on top if desired.

Equipment Needed

Spice Level:

Dietary