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Blueberry Muffin French Toast Souffle

If french toast and a blueberry muffin had a baby, this recipe would be it!
Course Breakfast
Cuisine American
Keyword French Toast Casserole
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 3 hours
Total Time 1 hour
Servings 8 servings
Calories 2279kcal
Author Heather Cheney

Ingredients

  • 4 large croissants
  • 4 C french or Italian bread
  • 8 oz. cream cheese softened
  • 1/4 C butter
  • 1/2 tsp. vanilla
  • 1/2 C maple syrup
  • 8 eggs
  • 2/3 C cream
  • 11/2 C milk
  • 2 C fresh or frozen blueberries
  • Streusel
  • 1/3 C brown sugar
  • 1/3 C white sugar
  • 1/3 C flour
  • 3 tbsp butter melted
  • 1 tbsp cinnamon

Instructions

  • Place bread cubes in a greased 9×13 pan. Toss bread with blueberries.
  • Soften cream cheese and butter in microwave and combine with vanilla and syrup, whisking until smooth.
  • Add eggs. Then add milk and cream, whisking to combine.
  • Combine sugars, flour and cinnamon for the streusel. Pour melted butter over sugar mix and combine with a fork or fingers until it looks like wet sand. Set aside.
  • Pour egg mixture over bread and refrigerate for 3 hours up to overnight.
  • when ready to bake, remove from fridge and sprinkle streusel evenly over the bread.
  • Bake at 375 for 30-40 minutes or until golden brown, set and a knife comes out clean when inserted in the middle.
  • Serve warm with buttermilk syrup if desired

Nutrition

Serving: 1serving | Calories: 2279kcal | Carbohydrates: 211g | Protein: 39g | Fat: 142g | Saturated Fat: 78g | Cholesterol: 284mg | Sodium: 1509mg | Potassium: 1075mg | Fiber: 12g | Sugar: 133g | Vitamin A: 1725IU | Vitamin C: 3.7mg | Calcium: 310mg | Iron: 7.9mg