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 french baguette, I use the 11.5 ounce baguettes

• 4 1/4 cups heavy whipping cream, separated into 2 cups and 2 1/4 cups

• 10 eggs

• 1/3 cup sugar

• 1 1/2 tsp pure vanilla extract

• 1 tsp cinnamon

• 1 1/2 packages cream cheese, softened

• 3/4 cup powdered sugar

• 1 1/4 cup fresh blueberries

Blueberry Sauce

• 2 cups water

• 1 1/2 cup sugar

• 4 tbsp cornstarch

• 2 1/2 cups fresh blueberries

• Splash of lemon juice

Instructions:

French Toast Casserole

1. Cut french bread into 1 inch chunks and evenly place into a greased 9x13 baking dish

2. In a stand mixer, add 2 1/4 cups heavy whipping cream, softened cream cheese, and powdered sugar. Mix on low to medium speed until well incorporated

3. In a large bow, add 2 cups heavy whipping cream, eggs, sugar, pure vanilla extract and cinnamon. Whisk everything together until all the ingredients are combined together

4. Pour the egg mixture over the top of the bread, making sure to push down any bread to be fully submerged in the mixture

5. Dollop the cream cheese mixture (cheesecake part of the casserole) over the top of the bread / egg mixture. It will almost cover the top of the casserole, but I like to use a spoon to push down the cream cheese mixture in some spots into the bread

6. Sprinkle fresh blueberries evenly over the top. Tightly cover with aluminum foil and place in the refrigerator over night, or let sit in the refrigerator for at least 3 to 4 hours

7. Preheat oven to 350 degrees and place the casserole into the oven. You can take the casserole out and let sit on the counter for a little bit to take the chill of, this will reduce cooking time, but isn’t necessary

8. Bake covered with foil for 30 minutes

9. Take foil off and bake uncovered for 30 minutes or until middle is cooked through

Blueberry Sauce:

1. In a pot add water, sugar and cornstarch. Bring to a boil, stirring constantly, and let simmer for another 3 to 5 minutes

2. Add blueberries, continuing to stir to ensure no clumps are forming. Cook on low to medium low for another 10 to 15 minutes or until blueberries are slightly popping and the sauce turns a deep purple. Add splash of lemon juice and mix together

3. Spoon blueberry sauce into a serving dish and allow guests to spoon desired amount over their portion of casserole

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