Blueberry Cheesecake French Toast Casserole

$- 8 slices of thick brioche bread, cut into cubes - 2 cups fresh blueberries (or frozen, thawed) - 8 oz cream cheese, softened - 4 large eggs - 1 cup milk (whole or 2%) - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - Optional toppings: powdered sugar, maple syrup To make a great Blueberry Cheesecake French Toast Casserole, you need simple ingredients. First, brioche bread adds a nice texture. I love using thick slices because they soak up the mixture well. Next, fresh blueberries bring sweetness and color. You can use frozen blueberries if fresh ones aren't available. Just make sure to thaw them first. Cream cheese gives a rich, creamy taste that mimics cheesecake. You will also need eggs to bind everything together. Milk adds moisture, making the dish extra soft. Granulated sugar sweetens the mix. Vanilla extract adds a wonderful aroma. Ground cinnamon lends warmth and spice, while salt balances the flavors. Finally, optional powdered sugar and maple syrup can elevate your dish. Dusting with powdered sugar makes it look fancy, while maple syrup adds sweetness when serving. These ingredients come together to create a delicious breakfast treat you won't forget! 1. Preheat the oven to 350°F (175°C). This step is key for even baking. A hot oven helps create a nice golden crust. 2. Prepare the bread and blueberries. Take 8 slices of thick brioche bread and cut them into cubes. In a large bowl, add the cubed bread along with 1 cup of blueberries. Gently fold them together. Be careful not to mash the berries. This keeps the blueberries whole and juicy. 1. Beat cream cheese and sugar until smooth. In another bowl, take 8 oz of softened cream cheese and 1/2 cup of granulated sugar. Use a mixer or a whisk to combine until it is creamy and free of lumps. 2. Incorporate eggs and mix well. Add 4 large eggs to the cream cheese mixture, one at a time. Mix well after each addition. This ensures that the eggs blend smoothly into the mixture. 1. Combine all ingredients and transfer to baking dish. Pour the creamy mixture over the bread and blueberry cubes. Gently fold everything together to coat the bread well. Grease a 9x13 inch baking dish and pour the mixture in. Spread it evenly. 2. Cover and bake, then uncover and finish baking. Cover the dish with aluminum foil and bake for 30 minutes. After that, remove the foil. Bake for another 15-20 minutes, until the top is golden and the casserole is set. This step helps the casserole rise and become fluffy. After baking, let it cool for a bit before serving. Enjoy every delicious bite! Choosing the right bread I love using thick brioche bread for this dish. It soaks up the mix well. You can also try challah or sourdough for a different taste. How to prevent sogginess To avoid sogginess, don't soak the bread for too long. Mix it gently with the cream cheese mix. Make sure the cubes stay firm. Adding spices or extracts You can boost flavor by adding a pinch of nutmeg or almond extract. These small touches add depth to your casserole. Tips for adding extra blueberries To make it fruitier, add more blueberries. Just toss in about half a cup more. They will burst and add sweetness. Best served warm This casserole is best right out of the oven. It is warm, gooey, and perfect for breakfast. Suggestions for complementary sides Serve it with crispy bacon or a light fruit salad. This gives a nice balance and makes a complete meal. {{image_2}} You can change the bread to suit your taste. Using challah adds a rich flavor. Sourdough gives a slightly tangy touch. Both options make the casserole unique. They also hold up well when soaked. Choose your favorite to try something new. If you want to change the fruit, try strawberries or raspberries. Strawberries bring a sweet taste. Raspberries add a nice tartness. You can mix and match your fruits. This keeps the dish fresh and exciting. Play with flavors to find your favorite combo. Making this casserole gluten-free is easy. Use gluten-free bread instead of brioche. Check the labels to ensure all ingredients fit your diet. For a vegan version, swap eggs with flax eggs. Use plant-based cream cheese and milk. These changes keep the dish tasty and inclusive. Enjoy the same great flavors while meeting dietary needs. To store your Blueberry Cheesecake French Toast Casserole, let it cool first. Place it in an airtight container. This keeps it fresh for later. If you have a lot of leftovers, you can freeze it. Cut the casserole into smaller pieces. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. This method helps prevent freezer burn. When you are ready to eat the leftovers, reheat them gently. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Bake for about 15-20 minutes. You can also use the microwave. Heat it in short bursts of 30 seconds. Check to see if it's warm all the way through. This casserole lasts for about 3-4 days in the fridge. Make sure to keep it tightly sealed. If you freeze it, it can last for about 2-3 months. However, for the best taste and texture, enjoy it sooner rather than later. Yes, you can prepare this casserole the night before. Just follow these steps: - Make the mixture and layer it in the dish. - Cover it well with plastic wrap or foil. - Store it in the fridge overnight. This saves time in the morning and lets the flavors blend. You will know the casserole is done when: - The top is golden brown. - A toothpick comes out clean from the center. - The edges pull away from the dish slightly. This usually takes about 45-50 minutes of baking. If you need a cream cheese substitute, try these: - Mascarpone cheese for a rich flavor. - Greek yogurt for a lighter option. - Silken tofu for a dairy-free choice. Choose based on what you have at home or your dietary needs. Yes, you can use frozen blueberries without thawing. Just add them straight to the bread mixture. This keeps them from getting mushy and helps the casserole stay firm. Make sure to mix gently to avoid breaking the berries. This blog post covered a delightful blueberry cream cheese casserole recipe. You learned about the key ingredients, easy steps to prepare, and smart tips to get great results. I shared different bread and fruit options to suit your taste. Remember to store leftovers properly for the best flavor. In the end, this dish is fun to make and share. Enjoy your cooking and have fun experimenting with variations!$

Blueberry Cheesecake French Toast Casserole

Indulge in the perfect morning treat with this Blueberry Cheesecake French Toast Casserole! Made with thick brioche bread, fresh blueberries, and a creamy cheesecake layer, this dish is easy to prepare and is sure to delight your family and friends. With a prep time of just 15 minutes, you’ll have a delicious meal ready in no time. Click to discover the full recipe and elevate your brunch game! #BlueberryCheesecake #FrenchToast #CasseroleRecipes #BrunchInspiration

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Ingredients

8 slices of thick brioche bread, cut into cubes

2 cups fresh blueberries (or frozen, thawed)

8 oz cream cheese, softened

4 large eggs

1 cup milk (whole or 2%)

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Powdered sugar for dusting (optional)

Maple syrup for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Bread: In a large mixing bowl, add the cubed brioche bread and 1 cup of the blueberries. Gently fold to combine, being careful not to mash the berries.

Make the Cheesecake Mixture: In another bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.

Combine Wet Ingredients: Pour in the milk, vanilla extract, cinnamon, and salt into the cream cheese mixture. Whisk until everything is well combined and smooth.

Combine With Bread: Pour the cream cheese mixture over the bread and blueberry cubes. Gently fold everything together, ensuring the bread is well-coated.

Transfer to Casserole Dish: Grease a 9x13 inch baking dish and pour the French toast mixture into it, spreading it evenly. Scatter the remaining blueberries on top.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the casserole is set.

Cool and Serve: Let the casserole cool for about 10 minutes. Dust with powdered sugar if desired, and serve warm with maple syrup.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8