Blueberry and Cream Cheese Stuffed French Toast is made the night before and simply baked in the morning. Enjoy this no fuss breakfast!
I discovered this Blueberry and Cream Cheese Stuffed French Toast in a Junior League of Denver cookbook. The series is full of dependable recipes and beautiful photos, and this one quickly became a favorite.
I first served it at a brunch with a group of friends who loved to cook. It was such a hit that I kept the recipe in rotation. For years it sat in my archives with a poor photo, so I remade and retook pictures to share it again properly. It’s one of those easy, special-occasion breakfasts that feels festive without a lot of fuss.
What makes this French toast ideal for holidays and weekend mornings is that it’s assembled the night before. In the morning you simply pop the pan into the oven while you make coffee and get ready — perfect for Christmas morning or any leisurely brunch.
Over the years I’ve added a little maple syrup to the blueberry sauce, which brightens and deepens the flavor. The combination of creamy cheese, tart-sweet blueberries, and custardy bread is delightful, and it pairs beautifully with a simple side of bacon.
This recipe works well for Thanksgiving through New Year’s and into spring holidays like Easter. It’s easy to scale for a crowd and makes a lovely centerpiece for a relaxed morning meal.
More of Our Favorite Overnight Breakfast Recipes
- Apple Bread Pudding with Caramel Sauce
- Pumpkin Pecan Overnight French Toast with Bourbon
- Blackberry and Cream Cheese Stuffed French Toast
More Favorite Breakfast Dishes
- Corned Beef Hash with Bacon
- Le Peep Gooey Buns
- Sausage Biscuits with Maple Gravy
- Gooey Butter Cake Overnight French Toast
- Avocado Toast with Bacon and Egg
- Shakshuka with Zucchini and Mushrooms
- Creamy Hard Boiled Eggs on Toast Points
- The Best Buttermilk Pancakes
- Leek, Bacon, Garlic and Thyme Smashed Potato Cakes
- Original German Pancake
- Orange Cream Cheese Danish
PIN IT! ‘Blueberry and Cream Cheese Stuffed French Toast’
Blueberry and Cream Cheese Stuffed French Toast
Ingredients
For the French Toast
- 1 loaf French bread, sliced and cubed
- 16 ounces cream cheese, cubed
- 1 cup blueberries
- 12 large eggs
- 1/2 cup maple syrup
- 2 cups milk
For the Blueberry Syrup
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 cup water
- 1 cup fresh blueberries, rinsed and drained
- 1/4 cup maple syrup
- 1 tablespoon butter
Instructions
To Make the French Toast
- Preheat oven to 350°F.
- Grease a 13 x 9-inch baking pan.
- Place half of the bread cubes evenly in the pan.
- Scatter cream cheese cubes over the bread and sprinkle with blueberries.
- Arrange the remaining bread cubes on top.
- Whisk together eggs, maple syrup and milk; pour over the bread mixture.
- Cover with foil and chill overnight.
- In the morning, bake covered 30 minutes. Uncover and bake 30 more minutes until puffed and golden.
To Make the Blueberry Syrup
- In a small saucepan combine sugar, cornstarch and water. Heat over medium-high.
- Cook, stirring occasionally, about 5 minutes until thickened.
- Add 1 cup blueberries and simmer, stirring occasionally, until most berries burst, about 10 minutes.
- Stir in maple syrup and butter until blended, then transfer to a serving bowl.
- Serve the French toast with warm blueberry syrup spooned over each portion.
Nutrition
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