I have a great breakfast recipe for you this morning! I’ve had this saved for a couple months but haven’t had a chance to post it yet. I’ve made this Overnight Blueberry Cheesecake French Toast Casserole a few times already, and we can’t get enough of it! I found the original recipe here, and like everything I make, I used a few substitutions that suited us.
The first thing I did was use a loaf of my honey whole wheat bread instead of a store bought french loaf. Part of it was because I had an extra loaf sitting around so I saved money, but I also know what went in my bread so I know it’s a bit healthier. My way takes a bit longer, so feel free to buy a loaf instead!
The second thing I used was Stevia instead of sugar. I try to cut back on sugar as much as possible, and although I know I could have just not made this sugary goodness breakfast, I have to indulge every once in awhile! It made the french toast a little less sweet, but it tasted just fine to me.
This also makes a ton, like 8 servings. Enough to feed an army for one morning, or feed me and John for a few days. Blueberries might be out of season right now, but go buy a bag of frozen blueberries and try this out next week!
- 1 loaf of french bread, cubed (Or my honey whole wheat loaf recipe above)
- 1/3 cup Stevia (or sugar)
- 1 1/2 cups blueberries
- 8 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1 8-oz package cream cheese
- Layer half of the cubed bread in a well-greased 9x13 casserole dish.
- Cream the vanilla, cream cheese, and sugar in a mixer, then spoon over the bread.
- Spread the blueberries over top, then cover with the remaining bread.
- Whisk the eggs and milk together and pour over the casserole, making sure it completely covers the bread. Refrigerate overnight.
- Bake at 350 degrees for 45-50 minutes.