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Blueberry Cream Cheese Breakfast Casserole

This sweet and satisfying casserole is like having blueberry cheesecake for breakfast—but way more acceptable! The cream cheese creates dreamy pockets of richness throughout, while fresh blueberries burst with flavor in every bite. Perfect for those mornings when your crew needs something special without you losing sleep over it.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 loaf 16 oz French bread, cut into 1-inch cubes
  • 8 oz cream cheese cut into small cubes
  • 2 cups fresh or frozen blueberries
  • 8 large eggs
  • 2 cups whole milk
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Method
 

  1. Grease a 9x13-inch baking dish with butter or cooking spray. Spread half of the bread cubes in the bottom of the dish.
  2. Scatter the cream cheese cubes evenly over the bread, then sprinkle with 1 cup of blueberries. Top with remaining bread cubes and remaining blueberries.
  3. In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and salt until well combined.
  4. Pour the egg mixture evenly over the bread, pressing down gently to ensure all bread is soaked. Cover with foil and refrigerate overnight (or at least 4 hours).
  5. To freeze: After assembling, wrap tightly with plastic wrap then aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before baking.
  6. When ready to bake, preheat oven to 350°F. Bake covered for 30 minutes, then remove foil and bake an additional 15 minutes until golden and set in the center.
  7. Let stand 5 minutes before serving. Drizzle with extra maple syrup if desired!