Blueberry French Toast Casserole

Overnight Blueberry French Toast Casserole

Whether you’re hosting a weekend brunch, celebrating a holiday, or just want to treat your family to something special, this make-ahead dish is perfect! With layers of fluffy French bread, rich cream cheese filling, juicy blueberries, and warm spices, it bakes up beautifully and makes mornings extra delicious. Let’s get started!

Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Additional Time: 8 hrs
Total Time: 9 hrs 45 mins
Servings: 10
Yield: 1 (10×14 inch) casserole

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
2 tablespoons milk
1 tablespoon vanilla extract, divided
2 cups blueberries, divided
2 loaves French bread, cubed
2 cups milk
8 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions

Gather the ingredients.
Mix cream cheese, confectioners’ sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
Cover the bottom of a 10×14-inch baking dish with a layer of bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover the dish tightly with aluminum foil and refrigerate it for 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 45 minutes. Remove the foil and continue baking until the center is set, which is about 30 minutes.

Recipe Tip

If the cream cheese mixture is too thick, add more milk.

To-Die-For Blueberry Muffins

Welcome to your new favorite muffin recipe! These homemade blueberry muffins with a sweet crumb topping blend soft, fluffy goodness and a buttery, cinnamon-sugar crunch. Whether you’re baking for a weekend brunch, a cozy breakfast, or just because, these muffins are easy to whip up and sure to impress. Let’s get baking!

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8
Yield: 8 large muffins

Ingredients

Muffins:

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk, or more as needed
1 cup fresh blueberries

Crumb Topping:

½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Directions

Gather all ingredients.
Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.