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Breakfast will never be the same after you try this scrumptious bread pudding-style, french toast on its wild side, blueberry breakfast bake. Add raspberries to the heavenly cream cheese topping and you’ve got the perfect festive treat to start out Independence Day right.

You could use frozen berries in this super simple brunch recipe too. See reviews and suggestions on Busy Cooks on

1/2 cup flour
1-1/2 cups whole milk
2 Tbsp. sugar
1 tsp. vanilla
6 eggs
10 slices french bread, cut into 1″ cubes
3 oz. pkg. cream cheese, diced
1 cup fresh or frozen blueberries (if frozen, do not thaw)
1/2 cup chopped nuts
2 Tbsp. sugar
1/2 tsp. cinnamon

Generously grease 13×9″ glass baking dish. Beat flour, milk, 2 Tbsp. sugar, vanilla and eggs in large bowl until smooth. Stir in bread cubes until well coated, then pour bread mixture into prepared pan.

Top evenly with cream cheese cubes and blueberries. In small bowl, combine 2 Tbsp. sugar, cinnamon, and nuts and toss to mix. Sprinkle over blueberries and cream cheese. Cover casserole tightly and refrigerate up to 24 hours.

Preheat oven to 400 degrees F and bake casserole, uncovered, for 20-25 minutes until golden brown. Serves 8

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