Blueberry Cheesecake French Toast Casserole

Breakfast

Dec 23

It doesn’t get any easier than this make ahead breakfast!! It’s a heavenly treat that my Aunt told me she was dreaming about the night after she ate it! If you have a Holiday or Special Occasion coming up, this is the perfect breakfast to make. It’s decadent and super creamy, but the best part is you can whip it together the night before and bake it in the morning. Saving lots of time!

I always like to make casseroles on Christmas Morning because while they bake, I’m not missing out on any of the gift opening and can be fully present. But it really works well for any special celebration: Birthday Breakfast, Easter Brunch, Welcome Home Baby breakfast to bring over to loved ones, Potluck, the list goes on and on. Make it the night before, take it out of the refrigerator the morning of and pop it in the oven! You will need to make the blueberry sauce topping the morning of, but that comes together quickly too.

Ingredients

French Toast Casserole

1 1/2 loaves of stale French baguette (about 1 lb), cut into 1-inch chunks
2 3/4 cups heavy whipping cream, separated into 2 cups and 3/4 cup
10 eggs
1/3 cup sugar
2 tsp pure vanilla extract
1 tsp cinnamon
8 ounces cream cheese, softened
3/4 cup powdered sugar
1 cup fresh blueberries

Blueberry Sauce

2 cups water
1 1/2 cup sugar
4 tbsp cornstarch
3 cups fresh blueberries
1 tbsp lemon juice

Instructions:

French Toast Casserole

Cut the French baguettes into 1-inch chunks and evenly distribute them in the prepared baking dish.
In a stand mixer, combine 3/4 cup heavy whipping cream, softened cream cheese, and powdered sugar. Mix on low to medium speed until smooth and well incorporated.
In a large bowl, whisk together the remaining 2 cups heavy whipping cream, eggs, sugar, vanilla extract, and cinnamon until fully combined.
Pour the egg mixture evenly over the bread, making sure to push down any pieces to ensure they are fully submerged.
Dollop the cream cheese mixture (the "cheesecake" part) over the top of the bread and egg mixture. Gently press some of the cream cheese mixture into the bread in spots.
Cover the baking dish tightly with aluminum foil and refrigerate overnight (or for at least 3-4 hours).
When ready to bake, preheat oven to 350 degrees, remove the casserole from the refrigerator. You can let it sit at room temperature for a few minutes to take the chill off, which will help reduce baking time, but this step is optional.
Bake the casserole covered with foil for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 25 minutes, or until the center is cooked through and golden brown. Serve with warm blueberry sauce.

Blueberry Sauce:

In a saucepan, combine the water, sugar, and cornstarch. Bring to a boil, stirring constantly, and let it simmer for 3-5 minutes to thicken.
Add the fresh blueberries and continue stirring. Cook on medium-low heat for another 10-15 minutes, or until the blueberries start to burst and the sauce turns a deep purple.
Stir in the lemon juice, and mix well.
Transfer the sauce to a serving dish. Serve it alongside the casserole, allowing guests to spoon the desired amount over their portions.
Tip: If making the sauce ahead of time, allow it to cool completely before storing it in the refrigerator. Reheat it in the microwave before serving.