oven-baked blueberry french toast

Breakfast at our house is usually a hurried affair, but last weekend I treated my family to something a little special. I whipped up the Oven-Baked Blueberry French Toast casserole from Joan E. Aller’s Cider Beans, Wild Greens, and Dandelion Jelly.

You can read all about it over at Cooks & Books & Recipes, where I’ve posted my review of the recipe, including what worked and what didn’t. Here’s a little hint, though: it’s a darn good recipe!

Note: While you’re over there, take a peek at this post about Amy McCoy’s (of the amazing blog, Poor Girl Gourmet) new cookbook, Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget. And, pay attention, because there’s a great giveaway you can enter at the end of that post!

Oven-Baked Blueberry French Toast Casserole


2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 large eggs
1-1/2 cups milk
10 slices French bread, 3/4-inch thick
2 cups fresh blueberries
Maple syrup and confectioners sugar, for serving


Preheat the oven to 350°F and lightly grease a 9 by 13-inch baking dish.

Beat the cream cheese, granulated sugar, vanilla, and cinnamon in a large bowl with a stand mixer on medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Add the milk and mix well.

Arrange the bread in the prepared baking dish and spread the blueberries on top of the bread. Pour the cream cheese mixture over the bread. Let stand for at least 15 minutes before baking (or cover the pan and place it in the refrigerator overnight). Bake for 40 to 45 minutes, until golden brown. Serve with maple syrup and confectioners sugar.

Recipe from Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia, by Joan E. Aller.