Blueberry Cheesecake French Toast Casserole
Overnight Blueberry French Toast Casserole recipe that can be assembled ahead of time and baked for breakfast or brunch! Topped with a cinnamon-scented streusel, this is sure to become your go-to breakfast casserole.
Servings: 10
Calories: 492kcal
Ingredients
blueberry cheesecake french toast casserole:
- 1 (14-ounce) challah bread French bread, brioche or sourdough
- 1 ¼ cup wild blueberries fresh or frozen
- 1 (8-ounce) cream cheese cut into cubes
- 2 cups milk
- ½ cup heavy cream
- ½ cup light brown sugar
- 8 large eggs
- 1 tablespoon vanilla extract
- ⅛ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ teaspoon almond extract
- ½ teaspoon ground cinnamon
- ¼ cup maple syrup or golden syrup
streusel topping:
- ⅓ cup all purpose flour
- ⅓ cup light brown sugar
- 5 tablespoons salted butter cold and cubed
- ¼ teaspoon ground cinnamon
Instructions
- LAYER: Spray a 9×13-inch baking dish with non-stick spray. Place half the diced bread in the pan in an even layer. Sprinkle half the blueberries and half the cubed cream cheese, repeat the layers starting with bread and ending with cream cheese; set aside.
- CUSTARD: In a medium bowl, whisk together all the remaining casserole ingredients. Pour the prepared custard over the bread. Cover the casserole dish with plastic wrap and refrigerate for at least 4 hours and ideally, overnight.
- STRUESEL: combine streusel ingredients in a small bowl. Using your fingertips, mix together until the butter breaks down into smaller pieces. Cover and refrigerate for at least 4 hours and ideally, overnight. Position a rack in the center of the oven and preheat oven to 350ºF. Sprinkle the prepared streusel mixture over the casserole evenly.
- BAKE: Bake the casserole for 48-55 minutes or until the casserole is no longer jiggly. You may need to tent the casserole with a piece of foil if it starts browning too quickly around the 30-40 minute mark, I didn't.
- SERVE: Let cool for several minutes before slicing and serving! Fresh fruit and whipped cream would go great with this!
Notes
- if you have unsalted butter, just add a small pinch of salt to the streusel topping mixture.
- You can make this gluten-free by using gluten-free bread/flour. To make it dairy-free you can replace the milk/cream with almond, soy, cashew, or coconut milk. To give it a little richness, you can swap the heavy cream amount for equal parts coconut cream.
- I made this with English Golden Syrup (affiliate link) that I had on hand for another recipe and it was perfect. Golden syrup is made from cane sugar and is similar to corn syrup.
Nutrition
Calories: 492kcal | Carbohydrates: 53g | Protein: 13g | Fat: 26g | Fiber: 2g | Sugar: 29g
