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A Spouted Measuring Cup Drizzling Maple Syrup Over a Piece of French Toast Casserole
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5 from 5 votes

Baked Blueberry French Toast Casserole

Cinnamon-spiced French toast meets blueberry cheesecake in this sweet and simple breakfast bake.
Prep Time15 mins
Cook Time45 mins
Chill Time30 mins
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry french toast casserole, easy breakfast casserole, mothers day meal
Servings: 8
Calories: 357kcal


  • Oven



  • 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