Description
Soft, creamy baked French toast layered with blueberries and a hint of lemony tang — make-ahead magic for mornings when you can’t deal.
Ingredients
1 (8 oz) cream cheese
1 cup powdered sugar
2 tbsp milk
1 tbsp vanilla extract
2 cups blueberries
2 loaves French bread, cubed
2 cups milk
8 large eggs
1 tsp cinnamon
½ tsp nutmeg
1 lemon (zest + 2 tbsp juice)
Instructions
1. Mix cream cheese, powdered sugar, 2 tbsp milk, 1 tsp vanilla until smooth. Fold in 1 cup blueberries and 1 tbsp lemon juice + a little zest.
2. Layer half bread cubes in greased 10×14″ dish. Spread cream cheese mix. Add rest of bread.
3. Whisk 2 cups milk, eggs, 2 tsp vanilla, cinnamon, nutmeg, plus remaining lemon zest and 1 tbsp lemon juice. Pour over bread. Add remaining blueberries.
4. Cover with foil. Chill overnight.
5. Bake at 375°F covered for 45 mins, then uncovered 30 mins till golden and set.
Notes
Let the casserole sit 30–60 mins at room temp before baking.
You can use any kind of bread, but crusty stuff holds up better.
Don’t worry if the blueberries bleed a little — still tastes amazing.
It reheats well, especially in the oven (350°F for 15–20 mins).
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg