Warm, gooey blueberry french toast casserole you can make ahead for easy mornings. Perfect for holidays or brunch.

Scale

1 cup blueberries

8 oz cream cheese, softened

1 cup powdered sugar

1 tbsp vanilla extract

2 tbsp milk

2 loaves cubed french bread (day-old)

2 cups milk

8 eggs

1 tsp cinnamon

1/2 tsp nutmeg

1 cup blueberries

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1. Mix cream cheese, powdered sugar, milk, and vanilla until smooth.

2. Fold in 1 cup blueberries.

3. Layer half of bread cubes in 10×14-inch dish.

4. Spread cream cheese mixture evenly over bread.

5. Top with remaining bread cubes.

6. Whisk eggs, milk, cinnamon, nutmeg, and vanilla.

7. Pour egg mixture evenly over bread.

8. Cover and refrigerate overnight.

9. Bake at 350°F for 45–50 minutes until golden.

10. Serve warm with syrup or powdered sugar.

Best made ahead. Refrigerate overnight for richer flavor.

Use brioche or challah for a sweeter variation.

Freeze leftovers for up to 1 month.