Description

This Blueberry Cream Cheese French Toast Casserole is a decadent and comforting breakfast dish perfect for easy weekend mornings or special occasions. Combining buttery brioche, flaky croissants, fresh blueberries, and creamy pockets of tangy cream cheese, all soaked in a rich vanilla-cinnamon custard, this casserole bakes to golden perfection with a moist yet set center. Topped with a dusting of confectioners’ sugar, fresh berries, and maple syrup drizzle, it offers a beautiful balance of warm sweetness, fruity brightness, and indulgent creaminess that will wow your family or guests.

Ingredients

Scale

Bread

1 loaf Brioche Bread (Use day-old bread for better absorption of custard.)
2 Croissants (Day-old croissants help maintain structure while soaking up flavor.)

Custard Mixture

8 Large Eggs (Acts as a binder, providing structure and richness.)
2 cups Whole Milk (Do not substitute with skim or half-and-half.)
½ cup Heavy Cream (Increases richness and creates a custard-like texture.)
3 teaspoons Vanilla Extract (Adds sweetness and aromatic flavor.)
½ cup Light Brown Sugar (Sweetens the custard, enhances flavor depth.)
2 tablespoons Maple Syrup (Additional sweetener, adds a maple flavor note.)
¾ teaspoon Ground Cinnamon (Provides warm spiciness.)
1 teaspoon Salt (Balances sweetness, enhances flavor.)
1 Lemon Zest (Adds brightness and fresh flavor.)

Filling and Toppings

1½ cups Fresh or Frozen Blueberries (Primary fruit component, adds juiciness.)
6 ounces Cream Cheese (Cut into small cubes to create pockets of creaminess and tang.)
Fresh Blueberries (Use as a topping for added freshness.)
Maple Syrup (Drizzle over the top for extra sweetness.)
Confectioners’ Sugar (Dust on top for a lovely finish.)

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Instructions

Grease the Baking Pan: Start by greasing a 9×13 inch baking pan thoroughly. This prevents sticking and makes serving easier once the casserole is baked.
Prepare the Bread: Cut the brioche and croissants into 1-inch cubes. Using day-old bread helps it absorb the custard fully without becoming overly soggy.
Make the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, light brown sugar, maple syrup, ground cinnamon, salt, and lemon zest until the mixture is smooth and well combined.
Layer Ingredients: Place half of the cubed brioche and croissants evenly in the prepared baking dish. Sprinkle half of the blueberries and half of the cream cheese cubes over the bread. Repeat with the remaining bread, blueberries, and cream cheese cubes creating two layers.
Add Custard: Pour the custard mixture evenly over the layered bread, making sure to cover every piece so the casserole soaks thoroughly.
Refrigerate: Cover the baking dish with foil and refrigerate overnight to allow the bread to absorb the custard completely. If short on time, refrigerate for at least 2–3 hours.
Preheat Oven and Rest: When ready to bake, preheat oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for about 45 minutes to ensure even baking.
Bake Covered: Bake the casserole covered with foil for 35 minutes. This initial covered baking prevents the top from browning too quickly while the interior cooks through.
Bake Uncovered: Remove the foil and bake for an additional 20-25 minutes until the casserole is golden brown on top and the center is set but still moist.
Cool and Serve: Allow the casserole to cool slightly before serving. Garnish with additional fresh blueberries, a dusting of confectioners’ sugar, and a drizzle of maple syrup for an extra touch of sweetness and visual appeal.

Notes

Use day-old brioche and croissants for best texture and custard absorption.
If using frozen blueberries, do not thaw before layering to prevent the casserole from becoming too watery.
Letting the casserole rest at room temperature before baking promotes even cooking.
Adjust the sweetness by increasing or decreasing the brown sugar and maple syrup according to taste.
Leftovers can be refrigerated and reheated gently in the oven or microwave.