Overnight Blueberry Cream Cheese French Toast Casserole for Christmas Brunch!
Last holiday season I did an Instagram poll to find out who preferred Christmas dinner vs. Christmas brunch and it was exactly 50/50. Normally we wouldn’t have to choose (my parents do brunch, my grandparents do dinner) but this year (2020 when large holiday gatherings were discouraged) it was all on us! It’s a good thing we chose to keep it small because I busted out of the quarantine clink (I tested positive for Covid-19 a couple of weeks before Christmas), just in time for us to celebrate as a family of five. And doubly, it’s a good thing we decided to bake an easy, make-ahead recipe for our own little Christmas brunch (still recovering, I was very fatigued on Christmas morning). Thus, I give you the most amazing Blueberry Cream Cheese French Toast Casserole ever invented for our first Christmas brunch as a family of five. Fun fact – this is actually a recipe I inherited from one of my good friends who baked this up one morning on my Bachelorette Party weekend in New Braunfels. Second fun fact – we baked this for my youngest’s first birthday (an adorable lumberjack brunch) and it was a hit then too! So, this recipe is not just for Christmas and is definitely a crowd pleaser at any brunch event. Thanks for the recipe Kate!
Overnight Blueberry Cream Cheese French Toast Casserole
- 12 slices white bread, crust removed and cut into cubes (slightly stale Texas cut Mrs. Baird’s is what we use)
- 2 packages cream cheese, cut into 1 in. cubes
- 1 cup blueberries
- 12 eggs
- 2 cups milk
- 1/3 cup maple syrup (or honey)
Place bread cubes in a greased 13 X 9 inch casserole dish. Place cream cheese cubes evenly over the bread. Sprinkle blueberries over the top. In a mixing bowl, combine the eggs, milk, and syrup. Pour over the casserole. Refrigerate overnight. Set out of refrigerator while the oven pre-heats to 350 degrees. Bake covered for 30 minutes. Uncover and bake an additional 25-30 minutes, or until golden brown and the center is set. Top with blueberry sauce.
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup blueberries
- 1 tablespoon butter
In a saucepan, stir together the sugar and cornstarch. Add in water, stirring until smooth. Heat to boiling, stirring for 2-3 minutes. Add in the blueberries, return to a boil and then reduce to a simmer, stirring occasionally for 8-10 minutes or until the blueberries begin to burst. Remove from heat. Stir in 1 tablespoon of butter until melted.