Blueberry French Toast Souffle

Blueberry French Toast Souffle

5 reviews, 4 star(s). 80% would make again

Ready in 45 minutes

This is a nice make ahead breakfast casserole. It combines french toast ingredients with blueberries that are just delightful. I like to serve it drizzled with my blueberry sauce and sprinkled with a little powdered sugar.

"I like to serve this casserole when company comes over for the holidays. "


1 French bread loaf; chopped
2 1/2 cups Fresh or frozen blueberries
8 medium Eggs
1 1/2 cups Milk
3/4 cup Half and Half
1/2 cup Maple Syrup
1/2 teaspoon Vanilla
1/2 teaspoon Lemon zest
-- Blueberry sauce --
3/4 cup Water
3/4 cup Granulated sugar
2 tablespoon Corn starch
2 cups Blueberries; , fresh, divided
1 tablespoon Unsalted butter
1/2 teaspoon Lemon zest

Original recipe makes 9 Servings



Grease a 13 x 9 casserole dish. Roughly chop french bread loaf into bite sized pieces. Start layering pan with half of the bread pieces, then half of the blueberries, remainder of bread pieces and remainder of blueberries.

In a standing mixer, beat softened cream cheese until completely smooth. Add eggs, 1 at a time, mixing well between each addition. Add the milk, half and half, Maple syrup and vanilla and beat until smooth, making sure to scrape down sides of bowl occasionally. Pour this cream cheese mixture over the casserole dish, evenly covering all areas. Sprinkle with lemon zest. Cover and refrigerate at least 6 hours, or up to 24 hours .

When ready to bake, take casserole out and let sit out on counter for 30 minutes to bring back to room temperature. Preheat oven to 350 deg F. Bake covered for 30 minutes and then uncovered for another 30-35 minutes, or until it sets and begins to turn a golden brown. Once cooked, let sit out for 10 minutes before slicing. Serve each souffle slice with warm blueberry sauce drizzled over the top, if desired.

While souffle is sitting out for last 10 minutes, make the blueberry sauce. In a small saucepan, add water, sugar and slowly heat until sugar dissolves. Slowly whisk in corn starch to thicken. Add 1 cup of the blueberries and continue stirring on medium to high heat until blueberries begin to pop and mixture begins to thicken. Once mixture begins to thicken, add 2nd cup of blueberries and butter and continue to stir for a couple more minutes. Towards the end, add the lemon zest for freshness and stir into mixture. Serve this warm syrup with the blueberry souffle.

Verified by SunnyJF
Alert editor   


A perfect way to start your morning !



Calories Per Serving: 444 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Blueberry French Toast Souffle

Rating (optional):

sign in to add your comment

Learn more

Get seasonal ideas by email


Add my review

Very good! Added some banana bread.
LisaAngelina 1y ago

To soggy for my taste. Left it in the oven a little longer to try making it less soggy with no luck.
hgoodwin1976 1y ago

I like to serve this casserole when company comes over for the holidays.
CookingPassion 2y ago

Loved it :]. Really simple but delicious.
heatherbradford 4y ago

[I posted this recipe.]
CookingPassion 5y ago
I could not find the amount of cream cheese required by the recipe. - Iryshe 4m ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free