This Blueberry Cheesecake French Toast Bake brings everything you want for a memorable breakfast in one easy dish. Think bread pudding meets French toast, studded with fresh blueberries and finished with a creamy cheesecake ribbon—perfect for sharing with family or guests.
Thick cubes of challah soak in a bright, lemon-scented custard, while a silky cream-cheese layer melts into the bread as it bakes. Fresh blueberries provide pops of juicy sweetness, and a warm maple butter glaze brushed over the top as soon as it comes from the oven seeps into the bread for added richness. The result is golden, tender, and irresistibly flavorful.
This bake is ideal for holidays, brunch gatherings, or a relaxed weekend morning. It’s forgiving and mostly hands-off: once assembled it bakes unattended, giving you time to prepare coffee or mimosas and enjoy company. If you prefer to plan ahead, assemble the night before and refrigerate—then simply bake in the morning for a stress-free start to the day.
Whether you prepare it fresh or make it ahead, this dish reliably delivers a show-stopping breakfast that’s both comforting and elegant.
Blueberry Cheesecake French Toast Bake
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- Author: Amanda
- Yield: 8 to 10 servings
Description
A comforting combination of French toast and bread pudding with fresh blueberries and a soft cheesecake layer. Bright lemon, vanilla, and a touch of maple finish this irresistible breakfast bake.
Ingredients
- 1 pound challah bread, cut into 1-inch cubes
- 12 to 16 ounces fresh blueberries
CUSTARD:
- 8 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- Zest of 1 large lemon
- 2 teaspoons vanilla extract
CHEESECAKE LAYER:
- 1 (8-ounce) package cream cheese, at room temperature
- Juice of 1 lemon
- 2 tablespoons powdered sugar
MAPLE BUTTER:
- 2 tablespoons butter, at room temperature
- 1 tablespoon pure maple syrup
TO FINISH:
- Zest of 1 lemon
- Powdered sugar, for dusting
- Pure maple syrup, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter a 9 x 13-inch (23 x 33 cm) casserole dish.
- Make the custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, lemon zest, and vanilla extract until smooth and well combined. Set aside.
- Make the cheesecake layer: In a medium bowl, beat the cream cheese with lemon juice and powdered sugar until smooth and evenly mixed. The texture should be spreadable but not runny.
- Assemble the bake: Arrange half of the bread cubes in an even layer in the prepared dish. Spoon dollops of the cheesecake mixture over the bread and gently spread with a spatula to cover as much as possible. Scatter half of the blueberries over the cheesecake. Add the remaining bread cubes and the rest of the blueberries on top. Pour the custard evenly over the entire dish, then press lightly so the bread soaks up the custard.
- Prepare maple butter: In a small bowl, stir the softened butter and maple syrup together until smooth. Reserve until the bake comes out of the oven.
- Bake: Place the casserole in the preheated oven and bake for 45 to 50 minutes, until the top is golden and a knife inserted in the center comes out clean or with just a few moist crumbs. Remove from the oven and immediately brush the top with the maple butter so it melts into the warm bread.
- Rest and serve: Allow the bake to cool for about 5 minutes. Dust generously with powdered sugar and grate extra lemon zest over the top for brightness. Serve warm with additional maple syrup if desired.
Notes
This recipe is versatile: use brioche or another rich, egg bread if challah is not available. You can assemble it the night before and refrigerate it covered to make morning baking quicker. For a slightly different flavor, swap half the blueberries for raspberries or add a sprinkling of toasted almonds on top before serving for crunch.
- Category: Breakfast, French Toast, Brunch