I make this blueberry french toast casserole about once every month or two for the weekend. I save up bread heels and freeze them, and then get a loaf of Cinnabon cinnamon bread at my favorite local bread outlet and go to town with this easy breakfast treat.
I love that I can whip it up the night before, then get up early and bake it for an hour and go back to sleep. The kids can grab a slice and feed themselves for breakfast while mommy gets to sleep in a bit more.
Mommies with a little extra sleep are happy mommies! Sometimes I think back to the years before I had children and wonder what it was like to sleep all night long, lol. I can’t even remember, but a little lost sleep is worth it for the three great kids I have.
What I like about this recipe is that you can add your favorite fruit, and it always tastes wonderful. You can use fresh fruit, frozen fruit, or even canned. I’ve used strawberries, apricots, blueberries, even jams, butters, and preserves. It always comes out delicious.
My kids really like the blueberry and the strawberry ones. But, I think my favorite is apricot. When I made an apricot french toast casserole, I used canned apricots in a lite juice along with some apricot preserves. I loved the tartness of the apricots with the cream cheese.Print
Make this the night before and put it in the fridge to soak the egg/milk mixture up. If you are making it on the same day, allow it to sit for at least an hour before baking.
- 1 loaf of Cinnabon swirl bread
- 1/2 loaf of sandwich bread
- 1 stick of butter
- 8 oz cream cheese, softened
- 1 pint of fresh blueberries (or frozen) or other fruit
- 1/4 cup + 1/4 cup of brown sugar
- 4 eggs
- 4 cups of milk or half/half
- 1 tbsp maple syrup
- 1 tsp cinnamon
- Mix together eggs, milk, maple syrup, and cinnamon.
- In a 13 x 9 pan, melt butter and mix in 1/4 cup brown sugar.
- Tear up half of the bread and place in pan.
- Spoon the softened cream cheese over the bread and spread it around.
- Add blueberries.
- Pour half the egg/milk mixture over the casserole.
- Tear up the rest of the bread and cover the blueberries and cream cheese.
- Pour the rest of the egg/milk mixture evenly over the entire casserole.
- Sprinkle the last 1/4 cup of brown sugar over the top of the casserole.
- Cover with foil and allow to sit overnight in the fridge (OR allow to sit for AT LEAST 1 HOUR).
- Preheat oven to 350.
- Bake for 45 minutes. Remove the foil for the last 5-10 minutes.
- Allow to sit after baking for 15 minutes.