Baked Blueberry French Toast Casserole
Cinnamon-spiced French toast meets blueberry cheesecake in this sweet and simple breakfast bake.
Servings: 8
Equipment
- Oven
Ingredients
- 1 loaf sourdough bread or Italian bread, cubed into 1-inch pieces (about 8 cups)
- 6 eggs
- 1 ¾ cup half & half
- ⅓ cup pure maple syrup
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 cup frozen or fresh blueberries
- ¾ cup block cream cheese, cubed
- Optional garnish: Fresh berries and powdered sugar
Instructions
- Lightly grease a large casserole dish with cooking spray or butter. You can also use a Dutch oven.
- Cube your bread into 1-inch pieces. Place your bread pieces in the prepared baking dish.
- Evenly distribute 1 cup blueberries and the cubed cream cheese pieces on top of the bread.
- In a separate bowl, whisk together the eggs, half & half, maple syrup, cinnamon, and vanilla extract. Pour the mixture evenly over the bread.
- Cover with plastic wrap and refrigerate for at least 30 minutes (or overnight if preparing the evening before).
- Preheat the oven to 350°F.
- Cover the baking dish with foil (or a lid, if you’re using a Dutch oven. Make sure the lid is baking-proof!). Bake for 30 minutes. Then remove the foil or lid, and bake uncovered for another 15 to 20 minutes, or until the middle is set and edges are lightly browned.
- Remove from the oven, and garnish with fresh blueberries and powdered sugar.
- Serve with warm maple syrup.
Nutrition
Calories: 357kcal | Carbohydrates: 49g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 510mg | Potassium: 297mg | Fiber: 2g | Sugar: 13g | Vitamin A: 390IU | Vitamin C: 2mg | Calcium: 199mg | Iron: 3mg
