Fresh blueberries and cream cheese are slathered between sliced French bread, then soaked in custard and baked to perfection. A topping of cinnamon sugar and maple syrup completes this epic Blueberry French Toast Casserole recipe. It's breakfast perfected!
Course Breakfast, Brunch
Cuisine American
Keyword blueberries, breaksfast, french toast, french toast casserole
Spray a 9x13 baking dish with baking spray. Cut the baguettes into 1-inch slices, but only cut three-fourths of the way through to leave the bottom part of each loaf connected.
In a medium bowl beat the cream cheese and 1 teaspoon vanilla until smooth. Beat in the powdered sugar one cup at a time until smooth. Fold in the blueberries.
Spread this filling evenly between each of the slices in the baguettes. Arrange the baguettes in the prepared baking dish.
In a large bowl whisk together the eggs, milk, ½ cup sugar, and 1 teaspoon vanilla extract. Pour over the filled baguettes. Cover and chill overnight.
Preheat your oven to 350 degrees F.
Create the topping by mixing together the ¼ cup sugar with the cinnamon. Sprinkle evenly over the top of the baguettes.
Bake uncovered for 40 to 45 minutes or until the egg mixture is set. (To prevent over-browning, cover the dish with foil for the last 15-20 minutes of baking.)