Blueberry Cheesecake French Toast Casserole

Prep: 25 mins

Cook: 55 mins

Difficulty: Intermediate

Servings: 8 Servings

This crave-worthy French toast casserole is the epitome of comfort food made easy. It’s jam-packed with sweet and eggy challah bread, fresh or frozen blueberries, and plenty of warm spices, and baked until the center is custardy and the top is golden and crisp. But why stop there? Once it’s out of the oven, you’ll cover it in a tangy cream cheese glaze to give it all the cheesecake vibes.

Ingredients

2 tablespoons unsalted butter
1 (about 16-ounce) loaf unsliced challah bread
2 cups fresh or frozen blueberries
8 large eggs
2 1/4 cups whole or unsweetened almond milk
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 ounces cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar
4 to 5 tablespoons heavy cream

Instructions

Coat a 9x13-inch baking dish with 2 tablespoons unsalted butter. Cut 1 loaf challah bread into 1-inch cubes. Transfer the bread to the baking dish and spread into an even layer. Sprinkle evenly with 2 cups fresh or frozen blueberries.
Place 8 large eggs, 2 1/4 cups milk, 3/4 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg in a large bowl, and whisk until no brown sugar lumps remain.
Pour the mixture over the bread and blueberries. Cover the baking dish and refrigerate at least 8 hours or overnight.
When ready to bake, place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and let sit to soften. Remove the baking dish from the refrigerator and let sit at room temperature for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350ºF.
Uncover the casserole and bake until a knife inserted into the center comes out clean and the top is golden brown, 45 to 55 minutes. Remove from the oven and let cool slightly while you make the glaze.
Beat the cream cheese on medium speed until soft and fluffy, 1 to 2 minutes. Add 1 teaspoon vanilla extract and sift in 3 cups powdered sugar. Continue to beat until smooth, 2 to 3 minutes. Add 4 tablespoons heavy cream and beat until the glaze is smooth and runs easily off the beaters, 2 to 3 minutes. If the glaze is too thick, beat in the remaining 1 tablespoon heavy cream. Pour the glaze over the French toast until fully covered. Serve immediately.