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This past weekend we had a rare lazy morning and I wanted to make something special for breakfast. The problem? I needed to get to the grocery store and we had a loaf of stale bread. Enter this blueberry stuffed french toast.Jump to Recipe
I had a bunch of blueberries in the freezer and a lot of eggs from my last grocery trip so this recipe was a perfect fit! You do need to think ahead for this blueberry stuffed french toast recipe because you mix it together and let it sit in the fridge overnight. The bonus is there isn’t a lot of work in the morning and you can enjoy a cuppa while waiting for this to bake and for your family to wake!
I made this to use up a going stale loaf of wheat bread we had, but you can use french bread for a different texture. I also added 2 cups of blueberries to the casserole because we had a ton of wild blueberries in our freezer but you can use just one cup if that’s what you have. Also, I love Aldi, but I find their cream cheese doesn’t melt as well as other brands. I used Aldi cream cheese when I made this, but when I make it again, I will choose a different brand so the cream cheese isn’t quite to concentrated in spots. Or maybe i just need to make my cubes smaller?
Blueberry Stuffed French Toast
- 9×13 Pan
- 12 slices bread (french, but I used regular) cubed
- 16 oz cream cheese cubed
- 2 cups blueberries
- 12 eggs
- ⅓ cup real maple syrup
- 2 cups milk
- 1 Tbs ground cinnamon
Blueberry Sauce (optional)
- 1 cup blueberries
- ½ cup water more if you want it thinner
- 1 Tbs granulated sugar can add more to taste
- 1 Tbs butter
- Spray a 9×13 pan with non-stick cooking spray.
- Place half of the cubed bread in the bottom of the pan.
- Sprinkle 1 cup blueberries over the top.
- Place the cubed cream cheese evenly over the top of the blueberries.
- Add the remaining bread cubes and the remaining blueberries over the top.
- Whisk together the eggs, milk, maple syrup and cinnamon. (I used my immersion blender for a really smooth mix)
- Pour the egg mixture evenly over the bread mixture.
- Let sit in the refrigerator overnight.
- In the morning, preheat the oven to 350° F.
- Bake for 1 hour or until the egg mixture is set.
- While the casserole is baking, add 1 cup blueberries, sugar to taste, and water to a small saucepan.
- Cook on medium-low until the blueberries burst.
- Remove from heat and add butter.
- Stir well to mix.
- Add to top of casserole as desired.
This stuffed french toast is well worth the planning ahead. It isn’t super sweet but that helps you cater to individual tastes. I don’t eat a lot of sugar so for me, it was perfect with the blueberry sauce and a dollop of whip cream on top. My husband added maple syrup to his, and my kids enjoyed some of the blueberry sauce and a sprinkle of powdered sugar to top theirs. It was a perfect warm and filling breakfast for the whole family.