Blueberry Cream Cheese French Toast (Printable Version)
Golden_different layers of custard bread cream cheese and blueberries baked golden
# What You Need:
→ Bread & Dairy
01 - 1 loaf (about 1 lb) French bread or brioche, cut into 1-inch cubes
02 - 8 oz cream cheese, cut into small cubes
03 - 4 large eggs
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1/4 cup granulated sugar
07 - 1 tsp vanilla extract
→ Fruit
08 - 1 1/2 cups fresh or frozen blueberries
→ Streusel Topping
09 - 1/4 cup unsalted butter, softened
10 - 1/3 cup light brown sugar
11 - 1/2 cup all-purpose flour
12 - 1/2 tsp ground cinnamon
13 - Pinch of salt
# How To Make It:
01 - Grease a 9 x 13 inch baking dish. Spread half of the bread cubes in an even layer across the bottom.
02 - Scatter cream cheese cubes and half the blueberries evenly over the bread. Top with remaining bread cubes and blueberries.
03 - In a mixing bowl, whisk together eggs, milk, cream, sugar, and vanilla until well combined. Pour the mixture evenly over the bread and berries, pressing gently to ensure all bread pieces absorb the liquid. Cover and refrigerate for at least 30 minutes, or overnight for optimal results.
04 - Preheat oven to 350°F.
05 - In a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix with a fork until crumbly texture forms.
06 - Sprinkle streusel evenly over casserole. Bake uncovered for 40 to 45 minutes until golden brown and set in the center.
07 - Cool slightly before serving. Dust with powdered sugar if desired.
# Helpful Hints:
01 -
- You can assemble everything the night before and wake up to something that smells like a bakery
- The contrast between crispy streusel topping and soft creamy center is absolutely worth the wait
02 -
- The first time I rushed the refrigeration step and the center was still soggy while the edges were drying out, so patience really pays off here
- Covering the dish with foil if the top browns too quickly prevents burning while the center finishes cooking
03 -
- Use a serrated knife to cut the bread, creating rough edges that grab onto the custard better than smooth cuts
- Letting the casserole sit for 10 minutes after baking prevents it from being too loose when you scoop portions