Why You’ll Love This Recipe
This casserole is a perfect blend of sweet and tangy with its juicy blueberries and lemon-infused cheesecake filling. It’s ideal for brunch gatherings or any day you want to enjoy a special breakfast without too much effort. You can prepare it ahead of time, which makes mornings a breeze. The golden-brown, crispy top with the creamy interior makes each bite delightful. Plus, it’s versatile—you can swap ingredients or even freeze it for future use.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the lemon cheesecake filling:
- 16 ounces block cream cheese, at room temperature
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
For the casserole:
- 12 eggs
- 2 cups half and half
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 loaf of French bread, torn into pieces
- 1 1/2 cups blueberries (fresh or thawed frozen)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest (optional)
Directions
- Prepare the Lemon Cheesecake Filling: Beat the cream cheese and powdered sugar together until smooth. Add the lemon zest and juice, and mix until combined. Set aside.
- Make the Casserole Base: In a large mixing bowl, whisk together the eggs, half and half, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Layer the torn French bread pieces evenly in the dish. Pour half of the egg mixture over the bread, then spread the lemon cheesecake filling over the top. Add the remaining egg mixture, ensuring all bread pieces are soaked.
- Refrigerate: Cover the dish with plastic wrap and refrigerate overnight, allowing the bread to absorb the custard.
- Bake: Preheat the oven to 350°F. Remove the plastic wrap and bake the casserole for 45-55 minutes, or until the top is golden brown and the casserole is set in the middle.
- Make the Blueberry Sauce: In a small saucepan, combine blueberries, sugar, lemon juice, and zest. Cook over medium heat, stirring occasionally, until the berries release their juice and the sauce thickens.
- Serve: Drizzle the blueberry sauce over the baked casserole and serve warm.
Servings and Timing
- Servings: 8-10
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 9 hours 20 minutes (including overnight refrigeration)
Variations
- Swap the blueberries for raspberries, strawberries, or blackberries for a different flavor profile.
- Add a streusel topping or chopped nuts to the casserole before baking for added texture.
- Use sourdough, brioche, or challah bread for a more flavorful base.
- Omit the lemon filling for a simpler French toast casserole with just fruit.
Storage/Reheating
- Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
- To reheat, cover with foil and bake at 350°F for 20-25 minutes until warmed through.
- This casserole can also be frozen before baking. Assemble and wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
FAQs
Can I make this casserole without overnight refrigeration?
For best results, refrigerating overnight allows the bread to soak in the egg mixture, but if you’re in a pinch, you can bake it right away. Just let the casserole sit for at least 30 minutes before baking.
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but be sure to thaw and drain them well to avoid excess liquid in the casserole.
What can I use instead of half and half?
You can substitute whole milk or a mix of milk and heavy cream if you want a richer result.
Can I make this casserole gluten-free?
Yes, you can use gluten-free bread to make this casserole gluten-free.
How can I make this casserole less sweet?
You can reduce the amount of sugar in the cheesecake filling and skip the blueberry sauce or use less sugar in the sauce.
Can I freeze the casserole after baking?
It’s best to freeze the casserole before baking. Once baked, it may lose some of its texture.
What type of bread works best?
A sturdy bread like French bread, sourdough, or brioche works well. Avoid overly soft bread, which may not hold up to the custard.
How do I store leftover blueberry sauce?
Store leftover blueberry sauce in an airtight container in the fridge for up to a week. You can use it as a topping for pancakes, waffles, or even ice cream.
Can I use a different fruit for the sauce?
Yes, any berry works well in this recipe, or even stone fruits like peaches or cherries.
How do I prevent my casserole from being soggy?
Be sure to layer the bread properly and allow it to soak up the egg mixture evenly. If necessary, gently press the bread down to help it absorb the custard.
Conclusion
This Blueberry French Toast Casserole with Lemon Cheesecake Filling is a showstopper breakfast or brunch dish that’s perfect for any special occasion. With its blend of fresh blueberries, creamy cheesecake filling, and custardy French toast, it’s sure to please everyone at the table. Plus, it’s incredibly easy to prepare ahead of time, making it the perfect stress-free yet indulgent dish for your next brunch gathering.
Print
Blueberry French Toast Casserole with Lemon Cheesecake Filling
- Total Time: 9 hours 20 minutes (including overnight refrigeration)
- Yield: 8 servings
- Diet: Vegetarian
Description
Blueberry French Toast Casserole with Lemon Cheesecake Filling is an indulgent breakfast dish perfect for special occasions. Combining juicy blueberries, a tangy cheesecake layer, and custardy French toast, this dish is easy to prepare ahead of time, making it ideal for a stress-free holiday or brunch gathering.
Ingredients
For the Lemon Cheesecake Filling:
- 16 ounces block cream cheese (at room temperature)
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
For the Casserole:
- 12 eggs
- 2 cups half and half
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 loaf French bread (torn into pieces)
- 1 1/2 cups blueberries (fresh or thawed frozen)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest (optional)
Instructions
- Prepare the Lemon Cheesecake Filling: Beat the cream cheese and powdered sugar together until smooth. Add the lemon zest and lemon juice and mix until combined. Set aside.
- Make the Casserole Base: In a large mixing bowl, whisk together eggs, half and half, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Layer the torn French bread pieces evenly in the dish. Pour half of the egg mixture over the bread, then spread the lemon cheesecake filling on top. Add the remaining egg mixture, ensuring all bread pieces are soaked.
- Refrigerate: Cover the casserole with plastic wrap and refrigerate overnight to allow the bread to absorb the custard.
- Bake: Preheat the oven to 350°F. Remove the plastic wrap and bake for 45-55 minutes, or until the top is golden brown and the casserole is set in the center.
- Make the Blueberry Sauce: In a small saucepan, combine blueberries, sugar, lemon juice, and zest. Cook over medium heat, stirring occasionally, until the berries release their juice and the sauce thickens.
- Serve: Drizzle the blueberry sauce over the baked casserole and serve warm.
Notes
- You can substitute the blueberries with raspberries, strawberries, or blackberries for a different flavor.
- Add a streusel topping or chopped nuts for added texture before baking.
- Swap in sourdough, brioche, or challah bread for a more flavorful base.
- Omit the lemon cheesecake filling for a simpler French toast casserole.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
