Blueberry Cheesecake French Toast Bake -

Blueberry Cheesecake French Toast Bake

A delicious baked dish combining the rich flavors of French toast, cheesecake, and blueberry pie, perfect for brunch and special occasions.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 10 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 can Grands Homestyle biscuits
1 can blueberry pie filling
8 oz cream cheese, cut into small cubes Use cold for easier cutting
6 large eggs
⅔ cup heavy whipping cream
⅔ cup maple syrup Plus extra for serving
1 teaspoon vanilla extract
½ teaspoon cinnamon

For Serving

as needed Whipped cream Optional
as needed Extra maple syrup Optional

Method

Preparation

Preheat your oven to 350°F. Generously spray a 9x13 baking dish with non-stick cooking spray.
Open the can of biscuits and cut each one into 5 equal pieces. Scatter the biscuit pieces across the bottom of the prepared pan.
Distribute the cream cheese cubes evenly throughout the pan, nestling them between and on top of the biscuit pieces.

Making the Custard

In a medium bowl, whisk together the eggs, heavy whipping cream, maple syrup, vanilla extract, and cinnamon until completely smooth.
Gently pour the egg custard mixture evenly over the biscuits and cream cheese in the pan.
Spoon the blueberry pie filling evenly over the top.

Baking

Increase your oven temperature to 375°F and bake the casserole for 50 minutes.
The top should be golden brown and the center fully set. If the top is browning too quickly, tent loosely with foil.

Serving

Remove from the oven and allow the casserole to rest for 10 minutes before cutting and serving.
Serve with a dollop of whipped cream and an extra drizzle of maple syrup.

Notes

For best results, do not crowd the biscuit pieces. Ensure to let the casserole rest before slicing. The casserole can be assembled overnight for enhanced flavor.