Luscious Blueberry and Cream Cheese French Toast Bake
Treat yourself to a delightful overnight breakfast or brunch casserole packed with the flavors of fresh blueberries, soft cream cheese, and a hint of lemon. Complete the dish with a side of homemade blueberry sauce.
Cut the day-old French bread into 2-inch cubes and set aside.
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In a large bowl, whisk together eggs, half and half, cinnamon, vanilla extract, salt, and lemon zest until well combined.
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Place half of the bread cubes in the prepared casserole dish.
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Top with half of the cubed cream cheese and ½ cup of blueberries.
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Add the remaining bread cubes and top with the remaining cream cheese and ½ cup of blueberries.
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Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure everything is well soaked.
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Cover with plastic wrap and store in the refrigerator for at least 2 hours or up to 48 hours.
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Preheat oven to 375°F.
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Remove plastic wrap and sprinkle raw sugar evenly over the casserole.
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Cover the casserole with foil and bake for 30 minutes.
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Remove foil and continue baking for an additional 20-30 minutes, or until the center is firm and the top is slightly browned.
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While the casserole is baking, prepare the blueberry sauce by combining water, granulated sugar, and cornstarch in a small saucepan, stirring until the mixture simmers.
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Add 2 cups of blueberries to the saucepan and let it simmer for 10 minutes.
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Gently crush the blueberries using a fork or whisk to achieve the desired consistency in the sauce.
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Allow the sauce to cool slightly before serving, or store it in the refrigerator for up to 3 days.
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Cool the casserole slightly before serving with the blueberry sauce.