Blueberry Muffin French Toast Souffle

**Update**5/31/12- Since my husband is slightly kookier than I am, when he reads my blog posts aloud he usually does so in some weird voice.  The voices are different every time but it’s always amusing (mostly). Why am I telling you this? Well,  today he thought it only proper to give my readers the same inspiring opportunity to experience my blog while being graced by his vocal interpretation of my words. If you want a good laugh, or an opportunity to console me for my choice in men, play this video a while reading the post below. You’re welcome and I’m sorry. **

As I promised many many moons ago to all my adoring (at least I hope you are) fans on Facebook, here is the amazing french toast recipe I keep blabbing about.

Recipes like these happen when I dream about food. No joke. I woke up one morning and remembered eating something in my dream that  was basically the love child between blueberry muffins and french toast. So naturally, I dropped my plans for the day and decided to make this dream food of mine a reality. Struesel + blueberries + muffins + french toast = mind blowing deliciousness. Or at least that’s what I remembered in my dream. The truth of matter is that I was completely right. Once this was made, I basically had a piece for every meal and snack I could justify eating until the pan was gone.

You’ve probably made or heard about some variation of a french toast casserole before. I’ve had my fair share  and am usually not impressed. If you feel the same, DON’T WRITE THIS OFF! Something magical happens when you combine 2 kinds of bread, one being light and rich croissants, with cream cheese, cream, eggs and blueberries AND top it with struesel. What can go wrong really, besides having to run an extra mile or 8?

What you’ll need: 4 Croissants, a loaf of french bread, milk, cream, eggs, creme cheese, butter, vanilla, blueberries, and maple syrup.

Cube up your bread into 1-2 inch cubes and toss until evenly distributed in a greased pan. Using the 2 types of bread in this keeps the texture varied and light. Croissants are my friend. At this point you’ll toss the bread with the blueberries too. I used frozen, but fresh would work splendidly!

You’ll need a medium sized bowl to mix your liquids up in. Start by microwaving the cream cheese and butter until it’s very soft. Slowly add in the syrup and vanilla and whisk until it’s well combined.

Add in the eggs, milk, and cream and whisk again until smooth.

Do you know how hard it is to take a picture of yourself pouring an egg mixture evenly over bread without making a mess?


I’m done whining. Pour your egg mixture evenly over the bread -you want all the bread to be able to absorb the liquid so sometimes I even squish the bread down into the pan a bit to coat it.

STREUSEL! This is where it gets good. Combine your sugars and cinnamon and pour your melted butter over the top. Using your fingers or a fork mix it until it looks like wet sand.

You want to build a sand castle out of this don’t you? Me too, me too. Do, or don’t and set it aside for a few hours or overnight.

Now, at this point the bread/egg/blueberry mixture needs to mellow for a while before being baked so the bread has time to soak up all the eggy goodness. Wrap it up, sans the streusel,  and plop it in the fridge for at least 2-3 hours or overnight.

When you’re ready to bake, sprinkle the streusel over the top and bake until its puffed up, golded brown, and a knife comes out clean when inserted into the middle.

Serve warm with syrup. We LOVE buttermilk syrup and it went perfect with this!

Blueberry Muffin French Toast Souffle
  • 4 large croissants
  • 4 C french or Italian bread
  • 8 oz. cream cheese softened
  • ¼ C butter
  • ½ tsp. vanilla
  • ½ C maple syrup
  • 8 eggs
  • ⅔ C cream
  • 11/2 C milk
  • 2 C fresh or frozen blueberries
  • Streusel
  • ⅓ C brown sugar
  • ⅓ C white sugar
  • ⅓ C flour
  • 3 tbsp butter, melted
  • 1 tbsp cinnamon
  1. Place bread cubes in a greased 9×13 pan. Toss bread with blueberries.
  2. Soften cream cheese and butter in microwave and combine with vanilla and syrup, whisking until smooth.
  3. Add eggs. Then add milk and cream, whisking to combine.
  4. 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.
  5. Pour egg mixture over bread and refrigerate for 3 hours up to overnight.
  6. when ready to bake, remove from fridge and sprinkle streusel evenly over the bread.
  7. Bake at 375 for 30-40 minutes or until golden brown, set and a knife comes out clean when inserted in the middle.
  8. Serve warm with buttermilk syrup if desired

Buttermilk Syrup
  • ½ C butter
  • 1 c. buttermilk
  • 2 c. sugar
  • 1 tsp baking soda
  • 2 tsp vanilla
  1. Use a pot much bigger than you think you’ll need because it will bubble up and make a huge mess if it’s not big enough
  2. Combine buttermilk, sugar and butter in a large pot and bring to boil. Boil for 1 minute and remove from heat.
  3. Stir in baking soda and vanilla , stirring constantly until it stops foaming up (this is where it could potentially make a mess)

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  1. says

    Wow! I must admit, I too dream about food!! To bad I can’t remember half of it the next morning when my two year old shuffles into my bed at 5! (with a wet nappy) AAH the joys of parenthood! Luckily there is a great recipe like yours to try out and eat at my hearts desire when the house is quiet! Great Recipe!!!

      • Carla says

        OMG I made this for 17 guests and everyone LOVED it. I made the day before and cooked it and warmed it up the next day to serve with the other dishes. This was the HIT of all the 11 dishes I made. Thank you!!

  2. says

    OMG – Just the title alone of this had me drooling… All the good stuff baked into one – I´m amazed and intrigued 😉
    This looks absolutely divine! And hey, buttermilk syrup: you have a recipe for that? I´ve never tried that before, but can only imagine it being delicious!

    • admin says

      The recipe for the buttermilk syrup is just below the one for the french toast. Thanks for stopping by!

      • Susette Weiss says

        Wow, and I thought Loss Bread couldn’t get any better than how we make it in New Orleans! Can’t wait to try this.

  3. says

    This looks so yummy! I think I may have to make this for breakfast this weekend.

    Love your blog, so glad I came across it! I will definitely be following to see what you share next.

    I recently started a food blog, and I’d love for you to follow. Maybe we can link up sometime! New blog friends makes me :)

    • admin says

      Hi Sabrina, thanks for stopping by! You’re recipe for 7-up pound cake has me intrigued :) I think I need to put it on my list of things to break my diet with 😛

  4. says

    Question: what kind of cream is used in the recipe? Heavy cream or evaporator milk in the can? Looking forward to making this ono-licious looking dish!

      • says

        I made this yesterday…dilicious! I am always looking to try different recipes for bread pudding
        and so far this recipe comes a very close second to Ruth’s Chris Steakhouse recipe. I like that I did not have to precook the milk mixture. The hardest part was waiting for the three hours before baking (I lasted 2 1/2 hrs!) then baked it.
        I chose not to serve with the buttermilk syrup as the streusal was good enough. This recipe is a keeper! Mahalo for sharing!

  5. Carmen says

    used almond flavor instead of vanilla in buttermilk syrup..yum and, since I am not a fan of maple..I used regular syrup and vanilla…next time I might try honey :)

  6. Deborah says

    I can never leave well enough alone, so as I was reading this I kept thinking why not peaches, why not apricots, why not blackberries…..? YUM! I make an Oven-Baked French Toast that comes out very fluffy and souffle-like, never thought to add goodies to it.

  7. Sondra Satz says

    Absolutely excellent, my only problem was with the amount of butter and the amount of sugar. If you used your buttermilk syrup, your young kids would have a great sugar high. What I loved was that I could make it the night before along with 3 other breakfast casseroles and then get up, bake them, and since my table was all set, it was a wonderful presentation. I changed the recipe just a bit, I used 1% fat free milk and I added cinnamon and nutmeg. Where you called for 2 cups of sugar, I used l c sugar and equivalent amount of truvia. I decreased the butter only by tablespoons, It still was fantastic and less calories, less CHO, less fat and no one knew.

  8. Lauren says

    You recipe sounds delicious. Would it be ok to use only crossiants? I do not have french or italian bread in my house and I would like to make this for Christmas breakfast.

    • Heather says

      Lauren, so sorry I just saw this! I’ve done it will all croissants and it was heavenly, sinful, and dangerous. It’s a lot richer, but so good.

  9. Lisa says

    Just made this! AAAAAAAAmazing!!! I accidently doubled the butter in the recipe (pregnancy is to blame) and it still turned out unreal!! This will be my go-to for guests that spend the night! Just amazing! Keep dreaming, you will change the world, one recipe at a time!!!

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