Best 6 Blueberry French Toast Casserole Recipes

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

BLUEBERRY FRENCH TOAST CASSEROLE (REDUCED FAT)

Steps:

• Slice loaf into 8 very thin (1/2 inch) slices and 8 thick (1 inch) slices. Place the 8 thin slices into the bottom of a greased 9x13 pan.
• Spread blueberries evenly over thin bread.
• In a bowl combine cream cheese, yogurt, sugar, and vanilla. Spread mixture over blueberries.
• Place thick bread slices over cream cheese mixture.
• Beat egg substitute, milk, evaporated milk, cinnamon, and nutmeg and pour over bread.
• Cover with aluminum foil and refrigerate 8 hours or overnight.
• Bake at 350 degrees for 45 minutes covered,and then uncover and bake for 15 more minutes. Let cool for 15 minutes.
• To serve, take out individual slices and flip over so blueberry and cream topping is on top. Sift powdered sugar over the top and serve.

BLUEBERRY SURPRISE FRENCH TOAST CASSEROLE

Steps:

• Place half of the bread cubes over the bottom of a well-buttered 13x9x2-inch baking dish.
• Sprinkle cream cheese and blueberries over bread cubes.
• Arrange remaining bread cubes over blueberries.
• In a large mixing bowl, beat eggs with a rotary beater, beat in milk and the 1/2 cup syrup.
• Carefully pour egg mixture over the bread mixture.
• Cover and chill in the refrigerator for 2 to 24 hours.
• Bake, covered, in a 375 oven for 25 minutes.
• Uncover and bake about 25 minutes more or till a knife inserted near the center comes out clean, and topping is puffed and golden brown.
• Let stand for 10 minutes before serving.
• Serve warm with blueberry-flavored or maple syrup.
• NOTE: To dry bread slices, arrange bread in a single layer on a wire rack, cover loosely and let stand overnight.
• Or cut bread into 1/2-inch cubes, spread in a large baking pan.
• Bake, uncovered in a 300 oven for 10 to 15 minutes or till dry, stirring twice, cool.

BLUEBERRY CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• 1. This is a night before recipe so make it ahead. Spray either a 11x7 pan or a 8x8 pan depending on how much you are making.
• 2. Place bread chunks in the bottom of the pan, add the raisins or blue crasins and also the chunks of cream cheese.
• 3. beat together the egg, maple syruo or honey, sugar, cinnamon, milk, and vanilla. Pour over the bread chunks and cover with foil and set in fridge overnight.
• 4. Next day, preheat oven 350 degrees. Bake uncovered until pufffed and golden brown and knife comes out clean. 40-45 minutes (About 30 for the smaller casserole) You can serve with maple syrup if you want to. We didn't it didn't need it

BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Instructions 1. Spray an 8-x-8 inch casserole dish with nonstick spray. 2. Spread half of the French Bread cubes in an even layer over the bottom of the casserole dish. 3. Mix together cream cheese, milk, and powdered sugar until well combined. Mixture should be somewhat thick and not watery. Add more powdered sugar if mixture seems too thin. Pour over bread cubes and sprinkle with blueberries. 4. Add remaining bread cubes over the top. 5. Combine 1 cup milk, eggs, vanilla, cinnamon, nutmeg and syrup. Pour mixture over bread cubes and sprinkle with additional blueberries. Cover with foil and refrigerate overnight. 6. Remove casserole from fridge 30 minutes before baking. Preheat oven to 375 degrees F and bake covered for 45 minutes. Remove foil and bake for another 30 minutes or until the center is set. 7. During the last 10 minutes of baking time, prepare the blueberry syrup. In a small saucepan, combine cold water, corn starch and sugar. Heat mixture and bring to a simmer. Add blueberries and continue simmering for 10 minutes. Serve casserole with warm syrup immediately. Notes Syrup can be made ahead of time and stored in the fridge until needed. Simply reheat in a microwave until warm. Casserole is best enjoyed served immediately, but can be stored in the fridge for 2 days.

MAKE-AHEAD BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Cut baguette into 1-in. slices. Cut each slice in half. Arrange bread in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, egg yolks, milk, 1/4 cup brown sugar, vanilla, cinnamon and nutmeg; pour over bread. Refrigerate, covered, 8 hours or overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine pecans, melted butter, salt and remaining sugar; spoon over bread mixture., Bake, uncovered, 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean., In a small saucepan, combine blueberries, sugar and 1/2 cup water. Bring to a boil over medium heat; cook and stir 3 minutes or until slightly thickened. In a small bowl, mix cornstarch and remaining water until smooth; stir into blueberry sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until berries pop. Remove from heat; stir in butter and lemon juice. Serve with French toast. If desired, top with with whipped cream.