I make this cinnamon blueberry French toast casserole every month or two for a weekend breakfast. I save bread heels in the freezer and grab a loaf of cinnamon swirl bread from my favorite bakery to make this simple, comforting dish.
I love that it can be assembled the night before and refrigerated so it soaks up the custard overnight. In the morning you pop it in the oven for about an hour and everyone can help themselves while you get a little extra sleep—always a win for busy families.
This recipe is versatile: use fresh, frozen, or canned fruit. Blueberries and strawberries are big hits with my kids, but apricot is my personal favorite. When I make an apricot version I’ve used canned apricots in light juice plus a bit of apricot preserves—the tart fruit pairs nicely with the cream cheese layer.
Cinnamon Blueberry French Toast Casserole
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- Total Time: 1 hour
- Yield: 8–10 servings
Description
Assemble the casserole the night before and refrigerate so the bread soaks the egg and milk mixture. If you’re making it the same day, allow it to sit for at least one hour before baking to ensure the custard is absorbed.
Ingredients
Scale
- 1 loaf of cinnamon swirl bread
- 1/2 loaf of sandwich bread (optional, to bulk up)
- 1 stick of butter
- 8 oz cream cheese, softened
- 1 pint fresh or frozen blueberries (or other fruit)
- 1/4 cup + 1/4 cup brown sugar
- 4 eggs
- 4 cups milk or half-and-half
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) when you are ready to bake.
- Whisk together the eggs, milk (or half-and-half), maple syrup, and cinnamon in a bowl until well combined.
- In a 13 x 9-inch baking pan, melt the butter and stir in 1/4 cup of brown sugar until combined.
- Tear half of the bread into pieces and arrange them in the pan over the butter and brown sugar.
- Spoon the softened cream cheese in dollops over the bread and gently spread or swirl it so it’s distributed.
- Scatter the blueberries (or other fruit) evenly over the cream cheese layer.
- Pour half of the egg and milk mixture over the casserole, letting it soak into the bread.
- Tear up the remaining bread and layer it on top to cover the fruit and cream cheese.
- Pour the remaining egg and milk mixture evenly over the entire casserole so all the bread is moistened.
- Sprinkle the last 1/4 cup of brown sugar over the top for a sweet crust.
- Cover the pan with foil and refrigerate overnight, or let it sit for at least one hour if baking the same day.
- When ready, bake at 350°F for about 45 minutes. Remove the foil for the last 5–10 minutes to allow the top to brown.
- After baking, let the casserole rest for about 15 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes