Blueberry French Toast Casserole
Ingredients
Casserole
- 12 slices brioche bread or white bread, cut into 1-inch cubes
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 ½ cups blueberries divided, fresh or frozen
- 12 eggs
- 2 cups milk
- ⅓ cup maple syrup
- 1 teaspoon lemon zest
Topping
- ½ cup oats
- ¼ cup butter softened
- ¼ cup all-purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- 1
Leave your bread out for a few hours or place it on a tray at 350˚F for about 8 minutes to slightly dry it out.
- 2
In a medium bowl, combine cream cheese, sugar and lemon juice until fluffy.
- 3
Grease a 9x13 inch baking dish. Layer half of the bread cubes in the pan. Top with cream cheese mixture & half the blueberries. Top with remaining bread and blueberries.
- 4
In a bowl, stir together the eggs, milk, syrup, and lemon zest until well mixed. Pour over the bread cubes, cover with foil, and refrigerate overnight.
- 5
Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
- 6
Mix topping ingredients together in a small bowl. Sprinkle over casserole just before baking.
- 7
Bake uncovered 45-55 minutes or until a knife inserted in the center comes out clean and is hot.
45 min
Nutrition
Per serving (based on 12 servings)
