Description

This Blueberry French Toast Bake is a delightful and nutritious breakfast casserole featuring layers of buttered white bread, cream cheese, and fresh blueberries soaked in a rich egg and milk mixture, then baked to golden perfection. It’s served with a luscious homemade blueberry balsamic sauce that adds a tangy sweetness to every bite. Perfect for a make-ahead breakfast or brunch, this recipe combines creamy, fruity, and warm comforting flavors in every slice.

Ingredients

Scale

French Toast Bake

6 Large Eggs
1 cup 2% Reduced Fat Milk
1/4 cup Maple Syrup
1/2 teaspoon Ground Cinnamon
1 pinch Ground Nutmeg
6 cups White Bread, cubed
6 ounces Cream Cheese, chopped
Butter, to taste (for greasing the pan)
1/2 cup Fresh Blueberries

Blueberry Balsamic Sauce

2 cups Frozen Blueberries
1/2 cup Granulated Sugar
6 tablespoons Water (divided as 4 Tbsp + 2 Tbsp)
1 tablespoon Corn Starch
2 tablespoons Blueberry Balsamic Vinegar
1 teaspoon Pure Vanilla Extract

Instructions

Prepare the egg mixture: In a medium bowl, whisk together 6 large eggs, 1 cup 2% reduced fat milk, 1/4 cup maple syrup, 1/2 teaspoon ground cinnamon, and a pinch of ground nutmeg until combined thoroughly.
Grease the baking pan: Generously spread butter to taste over an 8×8 inch baking pan to prevent sticking and add flavor.
Assemble the bread layers: Arrange half of the 6 cups of cubed white bread evenly in the buttered pan. Dot with half of the chopped cream cheese and sprinkle with half of the 1/2 cup fresh blueberries. Repeat the layering with the remaining bread, cream cheese, and blueberries. Pour the prepared egg mixture evenly over the layered bread. Cover the pan and refrigerate for at least 8 hours or overnight to allow the bread to soak up the custard.
Make the blueberry balsamic sauce: In a medium saucepan, combine 2 cups frozen blueberries, 1/2 cup granulated sugar, and 4 tablespoons of water. Cook over medium heat until the mixture begins to simmer and the sugar dissolves, about 10 minutes.
Thicken the sauce: In a small bowl, mix 1 tablespoon cornstarch with the remaining 2 tablespoons of water until smooth. Stir this into the simmering blueberry mixture and continue to cook until the sauce thickens to a full simmer.
Finish the sauce: Remove the saucepan from heat and stir in 1 teaspoon pure vanilla extract and 2 tablespoons blueberry balsamic vinegar for added depth and tang.
Preheat oven and bake: Preheat your oven to 375°F (190°C). Remove the French toast bake from the refrigerator and bake uncovered for 40-45 minutes until the top is golden and the center is set.
Serve: Remove the bake from the oven and serve warm, topped with the prepared blueberry balsamic sauce for a perfect balance of sweet and tart flavors.

Notes

For best results, use day-old bread to better absorb the custard.
Feel free to substitute white bread with whole wheat or brioche for a different texture and flavor.
The blueberry balsamic sauce can be made ahead and refrigerated; warm slightly before serving.
Ensure the bake is fully set in the center before removing from the oven to avoid a soggy texture.
Maple syrup can be adjusted or replaced with honey depending on preference.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: blueberry, french toast, breakfast casserole, baked french toast, brunch recipe, cream cheese, blueberry sauce