Baked French Toast Recipe - Blueberry Cream Cheese French Toast | RadaCutlery.com
Super easy Baked Blueberry French Toast recipe stuffed with cream cheese and with a homemade blueberry sauce. The perfect breakfast casserole for a brunch, bridal shower or holiday occasion. Easy to make ahead and refrigerate overnight for a quick and easy morning meal.
Ingredients:
1 lb. of Brioche or French bread, cubed
2 (8 oz.) pkg. cream cheese
1 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup or honey
2 tsp. vanilla
Sauce
1 c. sugar
2 T. cornstarch
1 c. water
2 c. fresh or frozen blueberries
1 T. butter
Start Video Transcript
Hi, Jess in the Rada Kitchen, thanks for joining me. Today I’m going to share with you a recipe that I picked up years ago from my little country church’s cookbook. This is a Blueberry French Toast Bake. We’re going to stuff it with cream cheese and top it off with a delicious blueberry sauce. Let’s go ahead and get started.
So for our French Toast portion I’m using brioche bread. You’ll want about a pound. If you can’t find brioche, you can just use regular French bread, the difference being that brioche is more eggy and buttery. I have some that I’ve already prepped but with my bread knife I’m just going to get some nice big cubes. About an inch. And then we are going to layer this into our buttered rectangular baking dish.
Our recipe calls for 2 packages of cream cheese. I stuck these in the refrigerator just before I was ready to use it just to firm them up a little bit because we’re actually going to cube them. So with my Rada Regular Paring I’m going to come across, and there’s no super easy way to do this, just to the best of your ability. And again, right into my bowl. I’m cutting it into 3 long strips.
First we’re going to take that cubed bread and put a layer on the bottom of my buttered Rada Rectangular Baker. Try to get everything covered there. And we’re going to top that with our cubed cream cheese. This is going to be that delicious filling. I discovered this recipe years ago and my mom and I have made it for so many different baby showers, wedding showers, brunches, holiday get-togethers, you name it. It’s such a great starter for the day. Everyone always loves it.
We’re going to top this with the rest of our bread. Then I have a cup of fresh blueberries that are going to go on top. Then we will cover this with our egg batter and pop it into the oven. Here I’ve cracked a dozen eggs. I’m going to add 2 cups of whole milk, and then some vanilla, and then 1/3 cup of either honey or real maple syrup. And whisk it together.
Let’s go ahead and pour that egg mixture all over the top of our French Toast Bake. Now you want to give this a little bit of time to sit so the bread can absorb all of this mixture. You can do it overnight if you want it to be ready for the oven in the morning. If you’re making it kind of last minute just let it sit for however long you have available before baking it. My oven is preheated to 350 degrees.
You’re going to bake it covered for about 30 minutes, then you pull it out, take the tin foil off, and back in it goes for about 25 minutes more. We are moving on to make blueberry sauce. In my saucepan I’m going to add a cup of sugar and 2 tablespoons of cornstarch. Then with my Rada Handi-Stir I’m going to whisk in some cold water. We are going to let this mixture come to a boil and then we’ll add our blueberries. And you just want to stir occasionally as all those blueberries burst open. When that happens drop the temperature on the stove and let the blueberries hang out, stirring occasionally while the French toast bakes in the oven.
So 30 minutes have gone by. So we’ll take our foil off the French Toast Bake. And back into the oven it’s going to go for an additional 30 minutes.
And here we have our Blueberry French Toast Bake! Thank you so much for joining me. Be sure to subscribe to our YouTube channel, and visit our website at RadaCutlery.com.
End of Video Transcript
Rada Cutlery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA - materials and craftsmanship. Rada Mfg. Co. has sold over 142 million kitchen knives and utensils since our start in 1948.
Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery.
Go to to learn more about how your group can fund raise with Rada's kitchen product (knives, utensils, stoneware, cookbooks and quick mixes).
BEST EVER Baked French Toast with Oat Streusel Topping!
Join us in the kitchen as we make one of our family favorites, a meal that you can enjoy for breakfast, brunch, or dinner! This recipe comes from the blog kitchenconfidante.com and is perfect as is, but you can get creative and use whatever bread you have in your home... the staler, the better! You can even add your favorite berries to the bread mixture for a fresh and flavorful twist! This recipe is easy for kids to join in on so get the whole family in the kitchen and start cooking together!
#Frenchtoast #Baked #Motherrabbitskitchen
Overnight Cinnamon Apple French Toast Bake
RECIPE:
Overnight Cinnamon Apple French Toast Bake - Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!
INGREDIENTS:
3 tablespoons unsalted butter
3 large apples, peeled and diced
2 tablespoons brown sugar
1 ½ teaspoons ground cinnamon, divided
1 16-ounce loaf brioche bread, cubed
1 8-ounce package cream cheese, cubed
12 large eggs, beaten
2 cups whole milk
⅓ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ cup chopped pecans
1 tablespoon confectioners’ sugar
DIRECTIONS:
1. Melt butter in a large skillet over medium heat. Add apples and cook, stirring often, until just tender, about 5 minutes. Stir in brown sugar and 1 teaspoon cinnamon; continue cooking until sugar has dissolved, about 1-2 minutes. Let cool.
2. Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the apple mixture in an even layer. Top with remaining bread cubes and remaining apple mixture.
3. In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla, salt and remaining 1/2 teaspoon cinnamon. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
4. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
5. Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
6. Serve immediately, sprinkled with confectioners’ sugar, if desired.
Easy Christmas Meals Idea - Over Night French Toast Casserole
Check out this perfect casserole for Christmas morning! French Toast Casserole!
Over Night French Toast Casserole
Ingredients:
1 Loaf French Bread, cut in the cubes, about 15oz
Custard:
6 Large eggs
1 1/2c. milk
1c. heavy cream
1/2c packed brown sugar
1T vanilla extract
1 tsp cinnamon
4 T melted butter
1/8 tsp salt
Topping:
1/2 c. flour
1/2 c. brown sugar
1/2 c. cold butter
1/2 tsp. cinnamon
1/8 tsp. salt
Directions:
Grease a 9x11 baking dish and set aside.
Cut French bread into cubes put into the pan and set aside.
In a medium bowl add eggs and whisk.
Then add the milk, heavy cream, brown sugar, vanilla, cinnamon, butter and salt. Whisk all together well.
Pour over the bread crumbs and give a stir making sure all pieces of bread are cover with custard and not dry.
Cover and store in fridge over night or at least 4 hours.
Prepare Topping:
Combine the flour, brown sugar, butter, cinnamon and salt.
Pulse in food processor for 20-30 seconds or until ingredients start coming together. Store in container in the fridge.
To prepare topping by hand, combine all ingredients in a bowl. Using your hands, the back of a fork or a pastry cutter, work the butter into the other ingredients until combined and crumbly. Store in a container in the fridge.
When ready to bake, preheat oven to 350°
Remove casserole from fridge, sprinkle topping over top and bake in oven for 45-55 minutes. Let rest for 5 minutes and enjoy.
Blueberry French Toast Casserole with Cream Cheese
Bake a blueberry French toast casserole with cream cheese and a cinnamon streusel topping. Quick and easy overnight breakfast recipe that tastes so amazing!
Ingredients -
Casserole:
8 ounces cream cheese
1/4 cup light brown sugar
20 ounces sourdough bread*
2 cups fresh blueberries*
8 large eggs
2 cups whole milk*
1/4 cup maple syrup*
1 tablespoon vanilla extract
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
4 tablespoons salted butter
1/3 cup light brown sugar
1/3 cup all-purpose flour*
1 teaspoon cinnamon
Instructions:
1. Before you get started layering your recipe, go ahead and grease a 9″x13″ baking dish with cooking spray.
2. Combine the cream cheese and brown sugar in a mixing bowl, and set aside.
3. Cube the bread into small 1-inch cubes, and add 1/2 of your bread cubes to the bottom of the baking dish.
4. Spoon small dollops of the cream cheese mixture onto the bread cubes until you've used it all.
5. Sprinkle half the blueberries over the bread and cream cheese.
6. Add the remaining bread cubes on top of the blueberries.
7. Then sprinkle on the rest of the blueberries, sprinkling them evenly all over the casserole.
8. In a large bowl or glass measuring cup, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
9. Pour the egg mixture over the bread in the baking dish, making sure to soak every single piece of bread.
10. At this point, you can either cover and chill the casserole for at least 4 to 6 hours or overnight.* Or you can go ahead and mix up the streusel topping and bake it.
11. When you're ready to bake your blueberry French toast bake, go ahead and preheat your oven to 350° F.
12. In a small mixing bowl, combine the salted butter, brown sugar, flour, and cinnamon with a pastry blender.
13. Crumble the topping over the entire French toast casserole.
14. Cover the baking dish with aluminum foil, and bake at 350° F for about 45-50 minutes. Then uncover and bake an additional 15 to 20 minutes.*
15. Allow it to cool for at least 10 to 15 minutes after baking. Then slice it and serve it with powdered sugar, maple syrup, blueberry sauce/syrup, or more blueberries.
Get the full printable recipe at
Crispy French toast
Thanks to Surfshark for sponsoring this video! Get Surfshark VPN at — Enter promo code ADAMRAGUSEA for 83% off and 3 extra months for free!
***RECIPE***
thick sliced bread, brioche or challah are particularly good
eggs (one for every 2-4 pieces, depending on how custardy you want them)
cream (roughly equal quantity with the eggs, plus more for whipping if you want)
sugar (maybe a teaspoon per egg)
salt (one little pinch per egg)
vanilla (eyeball a splash)
cinnamon (eyeball it, if you want it)
clarified butter or regular butter (1 stick, 113g will cook 4-6 pieces once you clarify it yourself)
panko or cornflake crumbs (maybe 1/4 cup, 40g per slice)
berries, maple syrup, any other accoutrements
Dry the bread slices by either leaving them spread out overnight, or toast them with low heat. I lay them on the rack of my oven and then get it heating to 350ºF/180ºC since I'll need the oven hot later anyway. If you've used the oven or a toaster to dry your bread, let the slices cool down and steam off.
If you need to clarify your butter, put it in a narrow pot, turn the heat on low enough that it gently melts the butter and boils off the water before the milk solids start fizzing and turning golden brown — this takes 10 minutes for one stick of butter on my stove. Strain the butter and discard the milk solids.
Combine the eggs, cream, sugar, salt, vanilla and cinnamon and beat it all smooth. Pour the resulting custard into a cake pan or some other wide vessel for dipping the bread.
Spread the crumbs onto a plate. If I'm using panko, I like to use my hands to grind it down into a slightly finer texture.
Heat a film of the clarified butter in a pan over moderate heat.
Dip your first batch of bread slices into custard and let them sit and absorb as much as you want them to absorb. You could just do a quick dip if you want them to still be like toast on the inside, or your could soak them for several minutes if you want them to be custardy all the way through. I like to soak them until I can feel them going soft but the core of the slice is still dry.
Dip the wet slices into the crumbs on both sides, then fry the slices gently until golden brown on both sides. Don't worry about cooking the interior. Remove the slices to a cooling rack, wipe out the pan and repeat until you've browned all your slices.
Transfer your slices to the hot oven and bake until the insides feel cooked and the outsides are crispy again, 5-10 minutes. Top with whipped cream, berries, maple syrup, etc.