Overnight Blueberry Cheesecake French Toast Casserole

published Dec 20, 2020
christmas
Overnight Blueberry Cheesecake French Toast Casserole

This French toast casserole comes jam-packed with cubed challah bread, blueberries, and warm spices, and is topped with a delicious cream cheese glaze.

Serves8 to 12

Prep25 minutes

Cook55 minutes

Jump to Recipe
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blueberry cheesecake casserole in a white baking tin on top of a light blue napkin
Credit: Photo: Shanika from Orchids + Sweet Tea

This crave-worthy French toast casserole is the epitome of comfort food made easy. It’s jam-packed with sweet and eggy challah bread, fresh or frozen blueberries, and plenty of warm spices, and baked until the center is custardy and the top is golden and crisp. But why stop there? Once it’s out of the oven, you’ll cover it in a tangy cream cheese glaze to give it all the cheesecake vibes.

To keep things simple day-of, I’ve designed this casserole to be prepped the night before. Then, 30 minutes before you’re ready to dig in, simply remove it from the fridge to let it come to room temperature before baking. It’s sure to make your morning that much cozier — especially during the holidays.

Credit: Photo: Shanika from Orchids + Sweet Tea

Overnight Blueberry Cheesecake French Toast Casserole

This French toast casserole comes jam-packed with cubed challah bread, blueberries, and warm spices, and is topped with a delicious cream cheese glaze.

Prep time 25 minutes

Cook time 55 minutes

Serves 8 to 12

Nutritional Info

Ingredients

For the French toast:

  • 2 tablespoons

    unsalted butter

  • 1 (about 16-ounce) loaf

    unsliced challah bread

  • 2 cups

    fresh or frozen blueberries

  • 8

    large eggs

  • 2 1/4 cups

    whole or unsweetened almond milk

  • 3/4 cup

    packed light brown sugar

  • 1 tablespoon

    vanilla extract

  • 1 teaspoon

    ground cinnamon

  • 1/2 teaspoon

    ground nutmeg

For the glaze:

  • 8 ounces

    cream cheese

  • 1 teaspoon

    vanilla extract

  • 3 cups

    powdered sugar

  • 4 to 5 tablespoons

    heavy cream

Instructions

Make the French toast:

  1. Coat a 9x13-inch baking dish with 2 tablespoons unsalted butter. Cut 1 loaf challah bread into 1-inch cubes. Transfer the bread to the baking dish and spread into an even layer. Sprinkle evenly with 2 cups fresh or frozen blueberries.

  2. Place 8 large eggs, 2 1/4 cups milk, 3/4 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg in a large bowl, and whisk until no brown sugar lumps remain.

  3. Pour the mixture over the bread and blueberries. Cover the baking dish and refrigerate at least 8 hours or overnight.

  4. When ready to bake, place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and let sit to soften. Remove the baking dish from the refrigerator and let sit at room temperature for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350ºF.

  5. Uncover the casserole and bake until a knife inserted into the center comes out clean and the top is golden brown, 45 to 55 minutes. Remove from the oven and let cool slightly while you make the glaze.

Make the glaze:

  1. Beat the cream cheese on medium speed until soft and fluffy, 1 to 2 minutes. Add 1 teaspoon vanilla extract and sift in 3 cups powdered sugar. Continue to beat until smooth, 2 to 3 minutes. Add 4 tablespoons heavy cream and beat until the glaze is smooth and runs easily off the beaters, 2 to 3 minutes. If the glaze is too thick, beat in the remaining 1 tablespoon heavy cream. Pour the glaze over the French toast until fully covered. Serve immediately.

Recipe Notes

Make ahead: The bake or unbaked casserole can be covered and frozen up to 2 months. When ready to bake, thaw overnight in the freezer, then bake as directed for the unbaked casserole, or until warmed through for the baked casserole (about 35 minutes).

Storage: Leftovers can be tightly wrapped and refrigerated up to 3 days. Reheat in a 350°F oven until warmed through, about 15 to 20 minutes.