Creamy Blueberry Cream Cheese Stuffed French Toast Casserole
A cozy and indulgent breakfast casserole featuring thick-cut brioche stuffed with a creamy cream cheese filling and juicy blueberries, soaked in a cinnamon-vanilla custard and baked to golden perfection.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 15-20 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 loaf thick-cut brioche or challah bread (about 12 ounces / 340 grams), sliced
- 8 ounces (225 grams) cream cheese, softened (full-fat recommended)
- 1/4 cup (50 grams) granulated sugar (for cream cheese filling)
- 1 teaspoon vanilla extract (for cream cheese filling)
- 1 cup (150 grams) fresh or frozen blueberries (do not thaw if frozen)
- 4 large eggs, room temperature
- 1 1/2 cups (360 ml) whole milk (can substitute almond or oat milk for dairy-free)
- 1/4 cup (60 ml) heavy cream (optional, adds richness)
- 1/3 cup (70 grams) granulated sugar (for custard)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (for custard)
- Powdered sugar for dusting (optional)
- Maple syrup or honey for serving (optional)
Instructions
- Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with 1/4 cup sugar and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
- Slice and layer the bread: Cut the brioche loaf into 1-inch thick slices. Using a small knife, carefully cut a pocket or slit in each slice to stuff with cream cheese and blueberries later.
- Stuff the bread: Fill each bread slice’s pocket with a generous spoonful of the cream cheese mixture, then tuck in a few blueberries. Press gently to close. Arrange the stuffed slices snugly in a greased 9×13 inch baking dish.
- Make the custard: In a large bowl, whisk together eggs, milk, heavy cream (if using), sugar, cinnamon, salt, and vanilla extract until fully combined and slightly frothy.
- Pour custard over bread: Slowly pour the custard mixture evenly over the arranged bread slices, making sure to coat each piece. Press down lightly on the bread to help it soak up the custard. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
- Bake: Preheat oven to 350°F (175°C). Remove plastic wrap, cover loosely with foil and bake for 25 minutes. Remove foil and bake another 20-25 minutes until custard is set and top is golden brown and slightly crisp.
- Cool and serve: Let the casserole cool for 10 minutes before dusting with powdered sugar and drizzling maple syrup or honey if desired.
Notes
Use thick-cut brioche or challah bread, preferably day-old, to soak custard without falling apart. Do not thaw frozen blueberries before stuffing to avoid sogginess. Refrigerate assembled casserole for at least 30 minutes or overnight for best texture. Tent with foil if top browns too quickly. For dairy-free, substitute vegan cream cheese and plant-based milk. Adding lemon or orange zest to cream cheese filling adds brightness. Sprinkle nuts or streusel topping for crunch.
Nutrition
- Serving Size: 1 slice (1/8 of cass
- Calories: 320
- Sugar: 20
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 36
- Fiber: 2
- Protein: 8
Keywords: blueberry, cream cheese, stuffed, French toast, casserole, breakfast, easy, brunch, baked