Cooking Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and layer half of the cubed brioche or challah on the bottom.

Evenly distribute the fresh blueberries over the bread layer, followed by the cream cheese cubes if using. Top with the remaining bread cubes.

In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Pour the custard mixture over the layered bread and blueberries. Press down gently to ensure the bread absorbs the custard. Cover and refrigerate for at least 2 hours or overnight for best results.

While the casserole is soaking, prepare the streusel topping by combining flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter until the mixture is crumbly.

Allow the casserole to sit at room temperature for 20 minutes before baking. Sprinkle the streusel topping evenly over the casserole.

Bake the casserole uncovered for 40-45 minutes, or until it is golden brown and set in the center. Let it cool for 5-10 minutes before serving.

To ensure the best results when making this Blueberry French Toast Casserole, consider using slightly stale bread, as it absorbs the custard more effectively.

If you're preparing this dish in advance, assembling it the night before and refrigerating it overnight will yield a moist and flavorful casserole.

For added flavor, feel free to experiment with different fruits, nuts, or spices, and remember to serve it warm for the best taste experience.