Recipe of the Month: Blueberry Cream Cheese French Toast Casserole


Blueberry Cream Cheese French Toast CasseroleFrench Toast

  • 12 slices of any bread, or a loaf of French bread
  • 2 to 8 ounce packages cream cheese, room temperature
  • 1 cup of blueberries, fresh or frozen
  • 12 large eggs
  • 1 cup of milk
  • ⅓ cup of maple syrup

Blueberry Sauce

  • 1 cup of sugar
  • 2 tablespoons of corn starch
  • 1 cup of water
  • 1 cup of blueberries, fresh or frozen
  • 1 tablespoon of butter


French Toast

  1. Spray 9 by 13-inch dish with non-stick cooking spray. Slice or tear bread into small cubes and arrange in the bottom of dish. You can also use baguettes or any kind of bread you prefer.
  2. Cut up cream cheese into 1-inch cubes. Sprinkle the cream cheese on top of the bread, then sprinkle 1 cup blueberries over the top.
  3. In mixing bowl, combine eggs, milk, and maple syrup. Slowly, pour this mixture, over the bread until the bread soaks up the milk but not soggy. (you may need to adjust the milk amount depending on the type of bread you use) Cover with foil and refrigerate overnight.
  4. The next morning preheat oven to 350º. Take the casserole out of the refrigerator. Place covered casserole in the pre-heated oven and bake for 30 minutes.

Blueberry Sauce

You can make this ahead of time and refrigerate or serve when the casserole is ready.

  1. Stir together sugar, and corn starch in a medium sauce-pan. Add water and stir until smooth, leaving no small clumps. Heat to a boil and stir 2 to 3 minutes until thickened.
  2. Add blueberries. Reduce heat to a simmer for 8 to 10 minutes, stirring occasionally until blueberries start to open. Keep about half of the blueberries whole.
  3. Turn heat off the blueberry sauce and stir in butter. Place sauce in a glass bowl or store in a container and refrigerate until ready to use.