Can I use frozen blueberries for Blueberry French Toast Bake?

Yes, you can use frozen blueberries in your Blueberry French Toast Bake. Just make sure to thaw them beforehand and drain any excess liquid, so your dish doesn’t get too soggy.

Can I make this Blueberry French Toast Bake ahead of time?

Absolutely! This recipe is perfect to make ahead. Simply prepare it the night before, refrigerate, and bake it in the morning for a delicious breakfast.

What kind of bread works best for Blueberry French Toast Bake?

For the best results, use bread that is slightly stale or day-old. Brioche, challah, or whole wheat bread work particularly well for a rich and textured bake.

How long will leftovers keep?

Leftovers can be stored in an airtight container in the fridge for up to three days. Simply reheat in the microwave or oven before serving.

Can I substitute cream cheese in this recipe?

Yes, you can substitute the cream cheese with mascarpone or even Greek yogurt for a lighter option. Keep in mind that it will slightly alter the flavor and texture.

Blueberry French Toast Bake: A Simple and Delicious Breakfast

Ingredients

Scale

8 slices diced bread
2 cups fresh blueberries
6 large eggs
1 cup whole milk
1/2 cup cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Salt to taste
Butter for greasing

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Instructions

Preheat your oven to 350°F (175°C) and grease your baking dish with butter.
Cut your bread into cubes and layer about half of them in the baking dish.
Sprinkle the fresh blueberries over the bread cubes, distributing them evenly.
In a separate bowl, whisk together the eggs, milk, cream cheese, sugar, vanilla extract, cinnamon, and a pinch of salt until smooth.
Pour the egg mixture over the bread and blueberries, ensuring everything is well coated.
Top with the remaining bread cubes, gently pressing them down to adhere.
Cover the dish and refrigerate overnight, or for at least 30 minutes if you are short on time.
Bake the casserole for 30 to 40 minutes or until golden and set. Allow to cool slightly before serving.

Notes

Refrigerate overnight for best results. Use day-old bread for better absorption.

Author: robert-thompson
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 10g
Sodium: 350mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 8g
Cholesterol: 215mg