A make-ahead blueberry french toast casserole with cream cheese and fresh blueberries. Perfect for brunch or weekend breakfast.

Scale

For the cream cheese mixture:

1 cup blueberries

8 oz cream cheese (softened)

1 cup powdered sugar

1 tbsp vanilla extract

2 tbsp milk

For the bread layers:

2 loaves cubed French bread (day-old)

For the egg mixture:

1 cup blueberries

1 tsp cinnamon

2 cups milk

8 eggs

1/2 tsp nutmeg

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1. Prepare the cream cheese mixture by mixing cream cheese, sugar, milk, and vanilla until smooth.

2. Layer half the cubed bread in a greased dish and spread the cream cheese mixture on top.

3. Add remaining bread cubes and scatter blueberries over.

4. Whisk eggs, milk, cinnamon, nutmeg, and vanilla, then pour evenly over bread.

5. Cover and refrigerate overnight or bake immediately.

6. Bake at 350°F for 45–55 minutes until golden brown.

7. Let rest 10 minutes before serving with maple syrup or powdered sugar.

Can be made ahead and refrigerated overnight.

Use stale bread for best texture.

Frozen blueberries work fine without thawing.