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- 1 loaf of challah bread - 2 cups fresh or frozen blueberries - 8 oz cream cheese - 4 large eggs - 2 cups milk - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/4 teaspoon salt - Zest of 1 lemon - 1/4 cup powdered sugar (for serving) - Maple syrup (for serving) To make Blueberry Cheesecake French Toast Casserole, you need simple, fresh ingredients. Start with a loaf of challah bread. This bread is soft and perfect for soaking up flavors. You can use fresh or frozen blueberries, which add a sweet and tart taste. Cream cheese gives the dish its cheesecake flavor and rich texture. You will also need eggs, which help bind everything together. For the liquid mixture, gather milk, granulated sugar, and vanilla extract. These ingredients add creaminess and sweetness. Ground cinnamon gives warmth and depth to the flavor. A touch of salt balances the sweetness, while lemon zest brightens the whole dish. Lastly, powdered sugar makes a lovely garnish, and maple syrup adds a delicious drizzle on top. With these ingredients, you create a delightful breakfast or brunch dish that everyone will love. - Preheat your oven to 350°F (175°C). This step is key for even baking. - Grease a 9x13-inch baking dish with butter or cooking spray. This helps to prevent sticking. - In a large bowl, beat 8 oz of softened cream cheese until it is smooth and creamy. - Add 4 large eggs one by one, mixing well after each addition. This makes the mixture fluffy. - Pour in 2 cups of milk, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/4 teaspoon of salt, and zest of 1 lemon. Mix until everything is fully combined. - Place 1 loaf of challah bread, cut into 1-inch cubes, into the greased baking dish. - Gently fold in 2 cups of fresh blueberries. You can use frozen blueberries, but thaw them first. - Pour the cream cheese mixture evenly over the bread and blueberries. Make sure every piece is coated well. - Cover the dish tightly with foil. If you want, you can refrigerate it for at least 30 minutes or overnight. - If you chill it overnight, let the casserole sit at room temperature for 15 minutes before baking. - Bake the casserole covered with foil for 30 minutes. Then, remove the foil and bake for another 15 to 20 minutes. Look for a golden brown top and a set center. - Once done, take it out and let it cool slightly. You can dust it with powdered sugar before serving. Enjoy it warm! - Choosing the right bread: Use challah bread for the best texture. Its soft and fluffy nature absorbs the egg mixture well. If you cannot find challah, brioche is a good option too. - Ensuring even coating of blueberries: Gently fold the blueberries into the bread cubes. This helps spread the berries throughout the dish. Avoid smashing the blueberries to keep them whole and juicy. - Baking tips for a golden brown finish: Bake covered for the first half to keep it moist. Remove the foil for the last 15-20 minutes. This creates a nice golden crust on top. - Best garnishes for presentation: Dust with powdered sugar before serving. Add a few fresh blueberries on top for color. This makes the dish look inviting and fresh. - Pairing with syrup or fruits: Serve with warm maple syrup for sweetness. You can also add sliced bananas or strawberries for extra flavor and texture. - Overmixing the batter: Mix just until combined. Overmixing can make the casserole dense and tough. Aim for a smooth mixture without lumps. - Not allowing it to rest: Let the casserole sit before baking. This helps the bread soak up the mixture. You can refrigerate it overnight for a richer flavor. {{image_2}} You can get creative with the bread. Instead of challah, try brioche or sourdough. Each bread brings a unique taste. For fruits, mix it up with strawberries, raspberries, or peaches. Seasonal fruits add new flavors and colors to your casserole. Spices can boost flavor. A pinch of nutmeg or cardamom brings warmth and depth. You may also consider adding chocolate chips. The sweet chocolate pairs well with blueberries and cream cheese. If you need gluten-free options, use gluten-free bread. Many brands offer tasty choices. For dairy-free, swap cream cheese with a plant-based version and use almond or oat milk. These swaps keep the dish delicious while catering to dietary needs. To store your Blueberry Cheesecake French Toast Casserole, use an airtight container. Place it in the refrigerator for up to three days. If you want to keep it longer, you can freeze it. Wrap it tightly with plastic wrap, then foil. It will last up to three months in the freezer. When you reheat, the best method is the oven. Preheat it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 20 minutes. This keeps it moist. You can also microwave it on medium heat. Just cover it loosely and check every minute until warm. The casserole stays fresh in the fridge for three days. In the freezer, it can last for three months. For the best taste, eat it within one month of freezing. Always look for signs of spoilage, like off-smells or changes in color. Yes, you can make this casserole ahead of time. Prepare it the night before and place it in the fridge. This gives the bread time to soak up the mixture. Bake it in the morning for a fresh breakfast! If you don’t have challah bread, you can use other types. Brioche or French bread works well too. Just make sure it’s soft and slightly sweet. This will help keep the same delicious taste. Yes, you can use frozen blueberries. Just thaw them first and drain excess water. This ensures they won’t make your casserole soggy. Fresh blueberries are great, but frozen ones work just as well. To avoid sogginess, let the casserole rest after mixing. Also, don’t skip the refrigeration step. This helps the bread absorb the liquid without getting too mushy. Absolutely! You can mix in fruits like strawberries or raspberries. Just remember to keep the same amount so the liquid ratio stays right. This adds more flavor and variety to your dish. Bake the casserole for about 45-50 minutes. Cover it with foil for the first 30 minutes. Remove the foil to let it brown for the last 15-20 minutes. This casserole pairs well with maple syrup and a dusting of powdered sugar. You can also add whipped cream or fresh fruit on the side for extra flavor. Store leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat in the oven or microwave when you’re ready to enjoy again. You now have the tools to create a delicious blueberry challah casserole. We covered the key ingredients, step-by-step instructions, and helpful tips to make it perfect. Remember to choose the right bread and not to overmix the batter. You can also explore various ingredient swaps to keep it exciting. Store your leftovers properly to enjoy them later. With this recipe, breakfast or brunch can become a delightful and easy experience. Now, it's time to bake and enjoy!

Blueberry Cheesecake French Toast Casserole

Indulge in a delicious Blueberry Cheesecake French Toast Casserole that's perfect for breakfast or brunch! This easy recipe combines fluffy challah bread, creamy cheesecake filling, and juicy blueberries for a tasty treat. With simple steps and a delightful finishing touch of powdered sugar and maple syrup, you'll impress your family and friends. Click to explore the full recipe and create a mouthwatering dish that everyone will love!
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Ingredients
  

1 loaf of challah bread, cut into 1-inch cubes

2 cups fresh blueberries (or frozen, thawed)

8 oz cream cheese, softened

4 large eggs

2 cups milk

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

Zest of 1 lemon

1/4 cup powdered sugar (for serving)

Maple syrup (for serving)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

    In a large mixing bowl, beat the softened cream cheese until smooth.

      Add the eggs one at a time, beating well after each addition.

        Pour in the milk, granulated sugar, vanilla extract, ground cinnamon, salt, and lemon zest. Mix until fully combined.

          Place the bread cubes in the prepared baking dish, then gently fold in the fresh blueberries.

            Pour the cream cheese mixture evenly over the bread and blueberries, ensuring all pieces are coated.

              Cover the dish with foil and let it sit in the refrigerator for at least 30 minutes, or overnight if you prefer.

                If refrigerated overnight, allow the casserole to sit at room temperature for about 15 minutes before baking.

                  Bake covered with foil for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the center is set.

                    Remove from the oven and let it cool slightly before serving.

                      Dust with powdered sugar and serve warm with a drizzle of maple syrup.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

                          - Presentation Tips: Serve the casserole warm in squares on plates, garnished with extra blueberries and dusted with powdered sugar for an attractive finish.