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Blueberry Cheesecake French Toast Bake

This Blueberry Cheesecake French Toast Bake is a luscious, crowd-pleasing breakfast casserole combining creamy cheesecake with juicy blueberries for a comforting start.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Blueberry, Breakfast, Easy, Make Ahead, Sweet
Servings: 6 servings

Ingredients

  • 1 loaf bread cubed, sturdy bread like brioche or challah
  • 2 cups cream cheese softened
  • 1 cup sugar
  • 4 large eggs
  • 1 cup milk whole milk or creamy milk alternative
  • 1 teaspoon vanilla extract
  • 2 cups blueberries fresh or frozen
  • 1 teaspoon ground cinnamon
  • 0.5 cup turkey bacon cooked and crumbled, optional
  • 0.25 cup powdered sugar for dusting

Instructions

  • Cube the loaf of bread into roughly 1-inch pieces and spread evenly in a greased 9×13-inch baking dish.
  • Beat the softened cream cheese with a hand or stand mixer until completely smooth and creamy.
  • Whisk together eggs, milk, sugar, vanilla extract, and ground cinnamon in a separate bowl until well combined.
  • Gently fold the custard mixture into the whipped cream cheese until smooth.
  • Pour half of the custard mixture over the bread cubes and toss gently to coat evenly.
  • Sprinkle 1 cup of blueberries on top, then pour the remaining custard mixture over everything and top with the remaining blueberries.
  • If using, sprinkle the cooked and crumbled turkey bacon over the top now.
  • Cover the baking dish tightly with plastic wrap and refrigerate overnight or for at least 4 hours.
  • Preheat oven to 350°F (175°C). Remove plastic wrap and bake uncovered for 45-50 minutes until golden brown and custard is set.
  • Let cool a few minutes, dust with powdered sugar, and serve warm, optionally with maple syrup or whipped cream.

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Measuring cups and spoons
  • Spatula
  • Whisk

Notes

  • Use sturdy bread like brioche or challah to avoid soggy texture.
  • Toss blueberries in a little flour before adding to prevent sinking.
  • Refrigerate overnight for best custard soak and texture.
  • Freeze leftovers tightly wrapped for up to 1 month; thaw overnight before reheating.
  • Try swapping blueberries for other berries or adding nuts for seasonal variations.