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Stuffed French Toast Casserole

Stuffed French Toast Casserole Recipe

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 8 cups cubed day-old brioche (from 1 large loaf)
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract, divided
  • 1 tsp lemon zest
  • 1 cup fresh or frozen blueberries
  • 6 large eggs
  • 2 cups whole milk
  • 1/4 cup maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, cut into small pieces

Method
 

  1. Beat the cream cheese, sugar, 1 tsp vanilla, and lemon zest until smooth, about 2 minutes.
  2. Layer half the bread in a buttered 9x13 dish, dot with half the cream cheese mixture and half the blueberries, then repeat with remaining bread, filling, and berries. Press down gently and let sit 5 minutes.
  3. Whisk eggs, milk, maple syrup, cinnamon, salt, and the remaining 1 tsp vanilla until combined, about 1 minute.
  4. Pour custard evenly over the bread, press down so all cubes soak. Cover and refrigerate at least 4 hours or overnight.
  5. Preheat oven to 350°F. Uncover, dot with butter, and bake 45 to 50 minutes until puffed and golden, internal temp 190°F.
  6. Let rest 10 minutes, dust with powdered sugar, and serve warm with extra blueberries and maple syrup.

Notes

For the creamiest result, let the casserole soak overnight. If you forget and need to bake it sooner, the texture will still be good, just a little less custardy in the center. The baked dish can hold at room temperature for up to an hour before serving if you cover it loosely with foil.