Blueberry Cream Cheese French Toast Bake: Your Stress-Free Brunch Hero!

Been on the hunt for a brunch dish that's super easy but still wows a crowd? Especially with those big family gatherings like Easter coming up? Well, stop the search 'cause I've got you covered!

This Blueberry Cream Cheese French Toast Bake is a total game-changer. Seriously, it ticks all the boxes for minimal effort and maximum deliciousness.

Here's why I'm obsessed with Blueberry Cream Cheese French Toast Bake:

• Prep Ahead Power: You can assemble the whole thing the day before, pop it in the fridge overnight, and just bake it in the morning. Hello, stress-free hosting!

• Feeds a Crowd: This recipe makes a generous amount, perfect for those family get-togethers.

• Freezer Friendly: Leftovers? No problem! They freeze beautifully and are super easy to reheat for a quick and yummy breakfast or brunch another day.
  

Honestly, this Blueberry Cream Cheese French Toast Bake is just pure comfort food. The creamy filling with the burst of blueberries and the soft, sweet bread? Chef's kiss!

INGREDIENTS: Blueberry French Toast

• 4 cups blueberries fresh or frozen

• 1½ cups milk

• ¾ french loaf or other crusty bread

• 3 large eggs

• 2 tbsp maple syrup

• 1 tbsp lemon juice

• 1½ tsp lemon extract

• ¼ cup all purpose flour

• ¼ cup packed brown sugar

• ¼ cup cold butter cube

Cream Cheese Filling

• 8 ounces cream cheese 1 package, softened

• 1/3 cup powdered sugar or more to taste

• 1 tablespoon vanilla extract

INSTRUCTIONS:

• Coat 9×13 glass baking dish with cooking spray.

• Beat together cream cheese, powdered sugar, and vanilla until you have a spreadable consistency.

• Cut your bread into bite sized pieces & place in the pan covering the bottom.

• Layer in about 2 cups of the blueberries.

• Layer in cream cheese filling (only use half as you'll want to add some to the top layer)

• Add another layer of bread followed by the remaining blueberries.

• Layer in remaining cream cheese filling

• In a small bowl – whisk together milk, eggs, syrup, lemon extract, lemon juice.

• Pour evenly over bread & blueberries.

• Cover & refrigerate at least 2 hours but as long as overnight.

• When ready – preheat oven to 350 degrees.

• In a small bowl, combine flour, brown sugar & butter cubes.

• Work together with your fingers or a pastry cutter until you reach a coarse crumbs consistency

• Sprinkle evenly over the top of the prepared dish & bake for 35-45 minutes or until golden brown.

• Serve immediately - A great way to elevate this dish is with a homemade blueberry compote.

While this recipe is specific to blueberry you can easily swap out the blueberries for other berries like strawberry or raspberry. Enjoy!