🫐 Blueberry Cream Cheese Breakfast Bake
🧾 Ingredients
- 1 loaf French bread (cut into cubes, slightly stale works best)
- 8 oz cream cheese (cubed)
- 1 ½ cups fresh or frozen blueberries
- 6 large eggs
- 2 cups milk
- ½ cup heavy cream
- ¾ cup sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
🫐 Blueberry topping (optional but recommended)
- 1 cup blueberries
- ¼ cup sugar
- 2 tsp cornstarch
- ¼ cup water
🔥 Instructions
1. Assemble
- Grease a 9×13 baking dish
- Layer half the bread cubes
- Add cream cheese cubes and blueberries
- Top with remaining bread
2. Make custard
- Whisk eggs, milk, cream, sugar, vanilla, and cinnamon
- Pour evenly over bread mixture
3. Chill
- Cover and refrigerate at least 4 hours or overnight (best results)
4. Bake
- Preheat oven to 350°F (175°C)
- Bake covered for 30 minutes
- Uncover and bake another 25–30 minutes until golden and set
🍇 Make blueberry topping
- Combine blueberries, sugar, water, and cornstarch in a saucepan
- Cook over medium heat until thick and glossy (5–7 minutes)
- Spoon over baked casserole
🍽️ Serve
- Let sit 10–15 minutes before cutting
- Top with extra blueberries or powdered sugar
❓ Q&A
❓ Can I use frozen blueberries?
Yes! No need to thaw—just toss them in. They may add a bit more moisture/color.
❓ Why refrigerate overnight?
It allows the bread to soak up the custard fully, giving that soft, creamy texture.
❓ Can I make it same day?
Yes—soak for at least 30–60 minutes, but overnight is much better.
❓ How do I know it’s done?
- Center should be set (not liquidy)
- Top should be golden
- A knife inserted comes out mostly clean
❓ Can I make it sweeter?
- Add more sugar to custard
- Or drizzle with maple syrup when serving
❓ How do I store leftovers?
- Refrigerate up to 3–4 days
- Reheat in microwave or oven
- You can also freeze portions for up to 2 months
❓ Can I substitute cream cheese?
Yes:
- Mascarpone (richer)
- Ricotta (lighter, slightly less creamy)