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Home » Breakfast

Blueberry Cream Cheese French Toast Bake

Last updated on September 24, 2021Originally published January 25, 20182 CommentsSabine

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This Blueberry Cream Cheese French Toast Bake is made in 15 minutes. Soaked challah bread layers - sweet vanilla cream cheese - blueberries. Top with whipped cream and maple syrup.

By the way, have you tried my air fryer donuts for breakfast?

Blueberry Cream Cheese French Toast Bake

Would you love to be surprised by your Valentine with this beautiful and delicious breakfast in the morning? Served with whipped cream and lots of maple syrup on top? And a bouquet of red roses?

Blueberry Cream Cheese French Toast Bake

I highly recommend using challah bread for this recipe. It has the perfect texture and adds a delicious taste to it. I know there are versions existing using white or French bread, but in combination with the blueberries and the cream cheese, challah bread is definitely the right bread for this recipe.

The challah bread is cut into slices, not cubes. Soak the bread slices in the egg-milk-mixture and arrange 1,5 - 2 slices next to each other at a 45° angle along the short side of your 9x13 inch casserole.

Then smear the vanilla cream cheese on top, lay a few blueberries on top of the cream cheese, and lay another layer of soaked challah bread on top overlapping. The cream cheese and the blueberries should be almost fully covered by the second bread layer.

At the end pour the rest of the egg-milk-mixture on top.

Blueberry Cream Cheese French Toast Bake

Let it rest for 1 hour. This is enough time for the challah bread to soak up the liquid. If you want to, you can make it one day ahead and let it stand in the fridge overnight.

Blueberry Cream Cheese French Toast Bake

Baked bread pudding in a casserole

Blueberry Cream Cheese French Toast Bake

5 from 1 vote
Author Sabine Venier
Calories: 396kcal
Servings: 10 servings
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Print Pin Rate
This recipe is made in 15 minutes. Soaked challah bread layers - sweet vanilla cream cheese - blueberries. Top with whipped cream and maple syrup.

Ingredients
  

To make the cream cheese filling

  • 1 cup cream cheese (8oz / 225g)
  • 1 tablespoon granulated white sugar
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)

To make the French toast bake

  • 8 large eggs, beaten
  • 2 ½ cups milk (600ml)
  • ½ cup granulated white sugar (100g)
  • 2 tablespoon butter, melted (30g)
  • â…› cup maple syrup (30ml)
  • 1 teaspoon cinnamon
  • 2 vanilla beans* (or 2 teaspoon vanilla extract)
  • ¼ teaspoon salt
  • 1 loaf challah bread or brioche, sliced (14-16oz / 400-450g)
  • 1 heaping cup fresh blueberries (190g)
  • 2 tablespoon white sugar for sprinkling on top

Instructions

  • Grease a 9x13 inch baking dish with butter. Set aside.
  • Stir together cream cheese, sugar, and vanilla* in a bowl until combined. Set aside.
  • In a large bowl whisk together eggs, milk, sugar, butter, maple syrup, cinnamon, vanilla*, and salt with a handheld or stand mixer fitted with a whisk attachment on medium speed just until combined. Soak 1,5 - 2 challah bread slices on both sides and arrange next to each other at a 45° angle along the short (9-inch) side of the prepared baking dish. Spread with cream cheese and sprinkle a few blueberries on top of cream cheese. Arrange another layer of soaked challah bread slices that it overlaps the most of the cream cheese and the blueberries (watch video). Repeat until you run out of ingredients. Cover with foil and place in the refrigerator for 1 hour or overnight.
  • Preheat oven to 350°F / 175°C. 
  • Remove from the fridge and sprinkle with 2 tablespoon white sugar. Bake for 45-50 minutes. Cover loosely with parchment paper the first 20 minutes to prevent browning too much. Remove from the oven and let cool for about 5 minutes. Sprinkle with powdered sugar and serve with whipped cream and maple syrup. Store leftovers in the fridge for up to 1 day.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 396kcalCarbohydrates: 42gProtein: 13gFat: 19gSaturated Fat: 9gCholesterol: 229mgSodium: 414mgPotassium: 235mgFiber: 1gSugar: 20gVitamin A: 815IUCalcium: 166mgIron: 2.3mg
Course Breakfast, Dessert
Cuisine American
Keyword blueberry french toast, french toast bake recipe
Did you make this recipe?Leave a feedback and rate this recipe!
« Super Soft White Chocolate Muffins
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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Tracey

    January 26, 2018 at 2:31 am

    Your photos are stunning, and I need to french toast stat!

    Reply
    • Sabine

      January 26, 2018 at 7:42 pm

      Thank you so much, Tracey! Perfect Valentine's breakfast, isn't it?

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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