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Blueberry Cream Cheese Breakfast Bake

November 4, 2018

Northey Camacho for KCTS 9 Cooks

serves six to eight people

Whip up a luscious, custardy, blueberry French toast casserole for a breakfast that will get rave reviews. Easy to make, and perfect for a holiday brunch.


  • one 21-ounce can good quality blueberry pie filling
  • one 8-ounce package cream cheese, softened
  • 12 slices brioche or challah bread (about 1 and 1/4 pounds, or 20 ounces total), cut in 3/4-inch cubes
  • 8 large eggs, at room temperature
  • 1/2 cup maple syrup
  • 1 cup milk (nonfat is OK)
  • 1/2 teaspoon vanilla extract
  • lightly sweetened whipped cream for garnish (optional)


  1. Lightly butter or spray an 8 x 11-inch baking dish. Set the prepared pan on a baking sheet to catch any drips.
  2. In a bowl, gently fold the about half the pie filling and cream cheese together until mixed. Set aside remaining pie filling for the topping.
  3. Arrange half of the bread cubes in the prepared pan. Using a teaspoon, dollop cream cheese mixture over the bread. Top with remaining bread cubes. 
  4. In a separate bowl, whisk together eggs, syrup, milk and vanilla. Pour slowly and evenly over bread and let sit for 5 minutes.
  5. While the casserole rests, heat oven to 350 degrees.
  6. Cover the pan loosely with foil and bake for 20 minutes, then uncover and bake an additional 20 minutes. The top should be a lovely golden brown. Serve immediately, topped with a generous spoonful of blueberry pie filling and a dollop of whipped cream.  


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