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Blueberry French Toast

A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this blueberry french toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota
  • Total Time
    Prep: 30 min. + chilling Bake: 55 min.
  • Makes
    8 servings (1-3/4 cups sauce)


  • 12 slices day-old white bread, crusts removed
  • 2 packages (8 ounces each) cream cheese
  • 1 cup fresh or frozen blueberries
  • 12 large eggs, lightly beaten
  • 2 cups 2% milk
  • 1/3 cup maple syrup or honey
  • SAUCE:
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon butter


  • Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.
  • Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.
  • Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 serving: 621 calories, 31g fat (15g saturated fat), 350mg cholesterol, 569mg sodium, 68g carbohydrate (44g sugars, 2g fiber), 19g protein.

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  • kimmerrou
    Jul 3, 2020

    I have made this several times and it was very yummy. Here's a nice thing to know... When it's warm it's breakfast and when you partake of the yumminess cold because you didn't want to take the time to hear it up, it becomes dessert (think blueberry cheesecake) this is one of the many things I am thankful for my husband for (his impatient "I'll just eat it cold." has discovered different things along this line.)

  • Googeegaga
    Oct 25, 2019

    Lovely! I used day old sour dough - I can recommend it!

  • Linda Lee
    Aug 6, 2019

    No comment left

  • cindiak
    Nov 13, 2018

    Very delicious. Definitely use real maple syrup, it does make a difference. I also use brioche bread for a richer flavor.

  • Jennie Zach
    Mar 30, 2018

    This has been our families favorite breakfast dish for over 10 years! Make for almost every holiday usually the day beforehand so I have more time to spend with my family!

  • 603linda
    Jan 17, 2018

    I have been making this recipe for years and it is delicious. If you don't have real maple syrup on hand you can use any maple flavored syrup. A great company brunch recipe.

  • No_Time_To_Cook
    Dec 26, 2017

    Excellent! Made this for Christmas morning breakfast. It was yummy!

  • VictoriaElaine
    Jun 11, 2017

    Fabulous! Why go out for breakfast when you can make this at home?! Since I am cooking for 2, I cut the bread portion of the recipe in half, but made the full portion of the blueberry sauce. Perfection! I used an 11 x 7" pan and it still needed to be baked for the same amount of time as the full recipe.

  • kelleysirisheyes
    Apr 18, 2017

    I have been making this as written for holiday brunches ever since it appeared in Taste of Home 20 years ago. It has never failed to be the first emptied pan on the table. Now that my children are adults with families, I have been asked to make two pans! Absolutely Wonderful!!

  • luigis
    Jan 29, 2017