Baked Blueberry French Toast Casserole
Cinnamon-spiced French toast meets blueberry cheesecake in this sweet and simple breakfast bake.
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.
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