Blueberries & Cream French Toast Bake

Light and fluffy french toast bake with a blueberry and cream cheese filling.

Spring has sprung and brunch season is in full swing. Don’t get me wrong, I LOVE brunch and will gladly partake in it any day of the year but there’s just something about a springtime brunch. Fresh fruit, brightly colored linens, freshly cut flowers in a mason jar on the table. The atmosphere of spring brunch is almost as incredible as the food. I say almost because I mean, is there really anything better than delicious food?

Love the Pioneer Woman’s bakeware!

Over the next several months I will be sharing some of my favorite brunch recipes with y’all so be sure to subscribe so you don’t miss out! If you’re interested, you can find some of my all time favorite brunch recipes in a previous post, here.

Today is all about baked french toast. I think french toast is probably one of my favorite breakfast/brunch foods. The only problem with it is that it can be a bit tedious to make french toast for a group of people. That’s where baked french toast comes in so very handy!

This particular bake combines a sweet blueberries and cream cheese “filling” with a traditional french toast custard. The bread cubes absorb the custard before baking allowing them to become light and fluffy. The cream cheese slightly melts while baking and gives each bite a creamy, cheesecake-like texture and flavor. 

This dish is full of flavor on it’s own but a dusting of powdered sugar and a drizzle of warm syrup adds a little more sweetness and traditional french toast flavor. 

So invite some friends or family over and make them this deliciously fruity and creamy french toast bake… or bake it for yourself and enjoy the leftovers for a day or two!

Happy Spring! And happy brunching!

Y’all come back.


Blueberries & Cream French Toast Bake

Blueberries & Cream French Toast Bake


  • 8 oz cream cheese, softened
  • 1/4 C powdered sugar
  • 1 tbsp almond milk
  • 3/4 C fresh blueberries
  • zest of half a lemon
  • 6 cups of cubed bread (I chose an italian loaf but sourdough or brioche would also be great)
  • 8 eggs
  • 3/4 C half and half
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • pinch of salt


  1. Preheat oven to 350°.
  2. In a small bowl, use an electric hand mixer and cream together cream cheese and powdered sugar. Add in almond milk, blueberries and lemon zest. Mix until well combined.
  3. Spray a casserole dish with nonstick spray. Spread half of the bread cubes into the casserole dish and drop teaspoons of cream cheese mixture over the first layer of bread cubes. Add the rest of the bread cubes and top with remaining cream cheese.
  4. In a small bowl whisk together the eggs and half and half. Add sugar, vanilla, cinnamon and salt. Pour egg mixture over bread and let sit for 30-45 minutes.
  5. Cover casserole dish with foil and bake 25 minutes then remove foil and bake an additional 20 minutes.


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