Easy Overnight Blueberry Cheesecake French Toast Casserole for Brunch

Imagine waking up to the aroma of a warm, sweet, and comforting breakfast that requires minimal effort on a lazy morning. This overnight blueberry cheesecake French toast casserole is exactly that – a dream come true for anyone who loves a delightful start to their day. It’s perfectly loaded with luscious ‘cheesecake’ bites, juicy blueberries, and crowned with a crunchy, cinnamon-scented streusel topping. Designed for convenience, it can be assembled the night before, making it the ultimate stress-free option for weekend brunches or special occasions.

The combination of rich cheesecake and classic French toast might sound like something out of a culinary fantasy, but this recipe brings it to life with incredible ease. As the weekend approaches, I’m thrilled to share my new favorite breakfast indulgence. My hope is that you’ll gather these simple ingredients during your next grocery run, prepare this magnificent casserole on a Friday or Saturday, and share it with loved ones for an unforgettable brunch experience.

This truly is a “lazy” casserole, and I say that with absolute pride, because lazy recipes are often the best! It relies on readily available items like frozen berries, a block of cream cheese, a loaf of slightly stale bread, and a few other pantry staples. The beauty of this blueberry French toast casserole is how quickly it disappears – a testament to its irresistible flavor. Seriously, after the first few bites, I knew there was a real risk of me devouring the entire dish myself! It’s that dangerously delicious.

This casserole is my top choice for serving at brunch gatherings. Not only does it feed a crowd, ensuring you don’t eat it all yourself, but its make-ahead nature is a massive bonus. You can prepare it in just about 10 minutes of active prep time, then refrigerate it overnight. The next morning, simply pop it in the oven, and you’re rewarded with a warm, gooey blueberry French toast casserole, infused with tender ‘cheesecake’ chunks, vibrant berries, and the most outrageously delicious cinnamon streusel. Your mouth will be watering just from the smell!

Like many of you, I often wake up craving something sweet for breakfast. In fact, that’s almost an everyday occurrence for me! My husband, on the other hand, is completely different, preferring savory options in the morning. But whether you share my sweet tooth or appreciate a balance of flavors, you’ll adore this luxurious blueberry cheesecake French toast casserole. It offers the perfect textural contrast, from its crispy, golden-brown edges to its soft, sweet, custardy center. The tartness of the blueberries beautifully complements the rich, creamy ‘cheesecake’ elements.

Now, about those “cheesecake” bites – I use the term somewhat loosely, and for a very good reason. The truth is, you won’t find actual baked cheesecake pieces in this French toast casserole. But don’t worry, this is actually a fantastic shortcut! First, you don’t need to go through the lengthy process of baking a cheesecake from scratch. Second, you don’t even need to buy pre-made cheesecake. The magic happens during baking: the rich, flavorful custard used for our French toast completely infuses the cubes of cream cheese. As it bakes, the cream cheese softens and transforms, emerging from the oven as delightful, creamy, and tangy cheesecake-like chunks that will truly blow your mind. It’s a culinary illusion that delivers all the flavor and texture of cheesecake without any of the extra work.

When it comes to French toast, everyone has a different preference for sweetness. Growing up, my mom always sweetened our French toast custard enough that there was no need for maple syrup or additional toppings. I’ve always loved that approach. I find that drenching French toast in syrup at the end can sometimes overshadow the subtle flavors of the custard itself, leading to an overwhelmingly sweet experience. Of course, taste is subjective, so keep this in mind when you’re preparing this casserole. For my taste, the casserole was perfectly sweet on its own, requiring not a single drop of extra syrup. However, if you prefer a sweeter profile, a drizzle of warm maple syrup or a dusting of powdered sugar can always be added just before serving.

What You Need to Make This Blueberry Cheesecake French Toast Casserole

This incredible overnight French toast bake comes together with a selection of simple, yet high-quality ingredients:

• Bread: The foundation of any great French toast. Choose wisely!
• Blueberries: Fresh or frozen, these add a burst of tart fruitiness.
• Cream Cheese: The secret to our delightful “cheesecake” chunks.
• Milk/Cream: For a rich, creamy custard base.
• Sugar: Both granulated and brown sugar to sweeten the custard and streusel.
• Eggs: Essential for binding the custard and creating that signature French toast texture.
• Extracts and Spices: Vanilla, almond extract, ground cinnamon, and nutmeg for depth of flavor.
• Maple Syrup (optional): For an extra touch of sweetness if desired.
• Flour: The base for our irresistible streusel topping.
• Butter: For richness in the streusel.

What Kind of Bread Should I Use for French Toast Casserole?

The choice of bread is paramount for a successful French toast casserole. I strongly recommend using a high-quality, sturdy bread that can withstand soaking without becoming mushy. Challah bread is my personal favorite for this recipe; its rich, eggy flavor beautifully enhances the classic French toast taste. Brioche or a good quality French bread would also work wonderfully. The trick is to buy your loaf a couple of days in advance and let it sit out to become slightly stale. Stale bread is ideal for any French toast dish, whether a traditional pan-fried version or a baked casserole, because its drier texture allows it to absorb much more of that delicious custard, leading to a richer, more flavorful result. This tip comes in handy as many of us often have a loaf of bread nearing its “stale” stage, making it perfect for transforming into a spectacular weekend breakfast.

Will Frozen Blueberries Work for This Recipe?

Absolutely! There’s no need to splurge on fresh berries unless you prefer them. I often use frozen wild blueberries, especially when I find them on sale at my local grocery store. For the best results, I usually let them defrost slightly before adding them to the casserole, but they can be used straight from frozen as well. The vibrant tartness of the blueberries is a key component, cutting through the richness of the French toast and cream cheese to create a perfectly balanced flavor profile.

What Can I Use in Place of Regular Dairy Milk?

For those with dietary restrictions or preferences, I’m happy to report that this recipe is quite versatile when it comes to milk. You can easily substitute cow’s milk with various plant-based alternatives such as almond milk, soy milk, cashew milk, or even coconut milk. If you’re looking to add an extra touch of luxurious creaminess while keeping it dairy-free, full-fat coconut cream can be used in place of heavy cream. This ensures that everyone can enjoy this delightful blueberry cheesecake French toast casserole.

Can I Freeze Leftover Cheesecake French Toast Casserole?

This is a common question, and I’m pleased to confirm that yes, you can absolutely freeze leftovers of this cheesecake French toast casserole! I’ve personally tested it by freezing a large portion, and it held up beautifully. To reheat, I recommend defrosting the casserole in the refrigerator overnight. Then, warm it in a moderate oven until heated through, which helps restore its glorious texture and crispy streusel. If you’re in a hurry and don’t mind if the streusel topping loses a bit of its crunch, you can also reheat individual portions in the microwave. It’s an excellent way to enjoy this comforting dish even on busy weekdays.

Imagine: every spoonful bursting with juicy, slightly tart blueberries, decadent chunks of creamy, tangy ‘cheesecake,’ and all the comforting flavors we adore in French toast, but in the convenient form of a bake. Add in that delightful, buttery streusel, and you have a truly unforgettable breakfast or brunch. Who could resist such a treat?

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Yield: 8-10 servings

Blueberry Cheesecake French Toast Casserole

Prep Time
4 hours 10 minutes

Cook Time
50 minutes

Total Time
5 hours

This quick and easy overnight blueberry cheesecake French toast casserole is perfect for breakfast or brunch! It can be assembled ahead of time and baked fresh in the morning. Packed with delicious “cheesecake” bites and a generous topping of cinnamon-infused streusel, this recipe is guaranteed to become your favorite go-to breakfast casserole.

Ingredients

Blueberry Cheesecake French Toast Casserole:

• 1 (14-ounce) loaf French bread (or brioche or challah), cubed
• 1 ¼ cup fresh or frozen wild blueberries
• 1 (8-ounce) brick cream cheese, cut into 1-inch cubes (ensure it’s full-fat)
• 2 cups milk (dairy or plant-based)
• ½ cup EACH: heavy cream (or full-fat coconut cream) AND light brown sugar
• 8 large eggs
• 1 tablespoon vanilla extract
• ⅛ teaspoon ground nutmeg
• ½ teaspoon EACH: sea salt, almond extract, AND ground cinnamon
• ¼ cup maple syrup or golden syrup (optional, for custard sweetness)

Streusel Topping:

• ⅓ cup EACH: all-purpose flour AND light brown sugar
• 5 tablespoons salted butter, cold and cubed
• ¼ teaspoon ground cinnamon

Instructions

1. Prep the Casserole: Lightly spray a 9×13-inch baking dish with non-stick spray. Arrange half of the cubed bread evenly in the bottom of the pan. Sprinkle half of the blueberries and half of the cubed cream cheese over the bread. Repeat these layers, starting with the remaining bread and finishing with the rest of the cream cheese. Set the layered dish aside. In a large bowl, whisk together all the remaining casserole ingredients (milk, heavy cream, brown sugar, eggs, vanilla, nutmeg, salt, almond extract, cinnamon, and maple/golden syrup if using) until well combined and smooth. Carefully pour the prepared custard mixture evenly over the bread layers in the casserole dish, ensuring all the bread is well saturated. Cover the casserole dish tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally, overnight.
2. Prepare the Streusel: In a small bowl, combine the streusel ingredients: all-purpose flour, light brown sugar, and ground cinnamon. Add the cold, cubed salted butter. Using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining. Do not overmix. Cover the streusel mixture and refrigerate it alongside the casserole for at least 4 hours, or ideally, overnight. This keeps the butter cold and ensures a perfectly crumbly topping when baked.
3. Bake and Serve: Position an oven rack in the center of your oven and preheat to 350ºF (175ºC). Remove the casserole dish from the refrigerator and discard the plastic wrap. Evenly sprinkle the prepared streusel mixture over the entire top of the casserole. Bake for 48-55 minutes, or until the casserole is golden brown, puffed up, and no longer jiggly in the center when gently shaken. If you notice the streusel or edges browning too quickly around the 30-40 minute mark, you can loosely tent the casserole with a piece of aluminum foil (I generally don’t find this necessary, but it’s a good tip). Once baked, remove from the oven and let it cool for several minutes before slicing and serving. For an extra special touch, serve with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar.

Notes

• If you only have unsalted butter for the streusel, simply add a small pinch (about ⅛ teaspoon) of salt to the streusel topping mixture to balance the flavors.
• This recipe can be made gluten-free by substituting gluten-free bread for the French bread and gluten-free all-purpose flour for the regular flour in the streusel. To make it dairy-free, replace the cow’s milk and heavy cream with your preferred plant-based milk (almond, soy, cashew, or coconut milk). For a richer dairy-free option, swap the heavy cream amount for an equal portion of full-fat coconut cream.
• I sometimes use English Golden Syrup (affiliate link) in the custard if I have it on hand. Golden syrup is derived from cane sugar and has a flavor and consistency similar to corn syrup, offering a unique richness.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!

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