Blueberry White Chocolate Cream Cheese French Toast Casserole

  Now THAT is a title if I ever saw one!  I found this recipe on my cousin, Cassi’s blog over a year go and have been meaning to make it!  When Aldi’s had their blueberries on sale, I knew it was time.   Here’s the kicker though……

Do you know those new Cream Cheese Indulgence from Philadelphia? 

I had a coupon for one this week, so I bought it and had NO idea how I was going to use it.
Then it HIT me! 

   I was going to make Cassi’s French Toast Casserole, but I was going to replace one cream cheese with THIS………..IMG_1553

Oh my yummy goodness!

  I give you………

Blueberry White Chocolate Cream Cheese French Toast Casserole

(click for easy printable)

adapted from Laughter and Lattes

BB White Chocolate Cream Cheese FT cass (1)


  • * * * * * *
  • 1 loaf Whole Wheat French Bread, Sliced And Cubed
  • 8 ounces, weight Cream Cheese, Cubed
  • 8 ounces, weight White Chocolate Cream Cheese Indulgence From Philadelphia
  • 1 cup Fresh Blueberries
  • 12 whole Eggs
  • 2 cups Milk
  • ¼ cups Maple Syrup Or Honey
  • * * * * * *
  • ½ cups Sugar (scant)
  • 2 Tablespoons Cornstarch
  • 1 cup Water
  • 1 cup Fresh Blueberries
  • 2 Tablespoons Butter

Spray 9×13 pan and arrange cubed french bread in your baking dish. Cut up cream cheese into 1 inch cubes. Sprinkle throughout french bread cubes. Open Cream Cheese Indulgence and plop it around as well.
Sprinkle 1 cup of blueberries over the top.

In a mixing bowl, combine 12 eggs, 2 cups milk, 1/4 cup maple syrup or honey. Pour this mixture over bread and cream cheese. Cover with foil.
Bake at 350* for 30 minutes covered and and additional 15-30 minutes uncovered. The middle should be set and the bread, golden brown.

For the sauce:
Stir together sugar and cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Heat to boiling and stir 2-3 minutes until thickened. Add 1 cup blueberries and simmer 8-10 minutes, stirring occasionally. Turn heat off and stir in 2 T. butter. Serve warm over French Toast Casserole.


*This can be made ahead and put in the fridge overnight, unbaked. Bake as directed the next morning. Just heat up blueberry sauce before serving.

Happy Eating!


BB White Chocolate Cream Cheese FT cass (3)


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Putting the Breakfast in Bed & Breakfast

  It’s Breakfast time!  I have 2 really great recipes to share with you this morning. 

  This is light, fluffy, cheesy and EASY!

 (Note: most of us here in the Ferguson household, don’t care for cottage cheese, but you won’t even know it’s in here!! Just makes this casserole super moist!!!!)

Incredible Edible Egg Casserole

(click title to print)



  • 10 whole Eggs, Whipped
  • ½ cups Butter, Melted
  • ½ teaspoons Salt
  • ½ cups Flour
  • 1 teaspoon Baking Powder
  • 4 cups Monterey Jack Cheese, Shredded (do Not Substitute)
  • 16 ounces, weight Cottage Cheese
  • 1 package (3 Oz. Package Or Around 3/4 Cup) Real Bacon Bits
  • 4 ounces, weight Chopped Green Chilies

Preheat your oven to 350F.

In a bowl, combine the eggs, butter, flour, salt and baking powder. Mix well.

Slowly stir in the cheese, cottage cheese, bacon bits and green chilies. Bake in a greased 9×13 pan for 35-40 minutes. Enjoy!

I told you it was easy!

 Ben%20and%20Mary-2  This next recipe comes from a new 4 little Fergusons reader, Mary who runs a B & B in Fayette, Alabama.  Sweet Mary read this blog from stem to stern the day she found us.  I had to “meet” this amazing lady, so I headed over to her website:


  She and her hubby have a beautiful home that they open up to guests, “The Columbus Street Inn”, and her breakfast menu sounds amazing! (You know if they run a Bed and Breakfast, her breakfast recipes HAVE to be delicious, or they’d just call it a Bed!)  Anyhow, she shared this recipe with me, and it did not disappoint!


Mansion House Peaches & Cream French Toast Casserole with Yogurt Sauce

(Click title to print)



  • French Toast Casserole:
  • 6 whole Croissants (Large, Light Type Found In The Bakery)
  • 8 ounces, weight Cream Cheese
  • 2 cups Fresh Peaches, Sliced
  • 1 cup Brown Sugar
  • ½ cups Sweet Cream Butter
  • 2 Tablespoons Corn Syrup
  • 12 whole Eggs
  • 1-½ cup 1/2 & 1/2
  • 1 teaspoon Vanilla
  • Yogurt Cream Sauce:
  • 1 cup Vanilla Yogurt
  • 4 ounces, weight Cool Whip
  • A Dash Or Two Of Nutmeg And Cinnamon
  • Syrup

Step One:
Grease 9×13 or larger pan.
Melt brown sugar, butter, corn syrup until bubbly.
Pour entire mixture into the pan.

Step Two:
Spread sliced peaches over the caramel syrup.
Break the croissants into pieces and place over the peaches.
Cut cream cheese into little pieces and scatter throughout the breaks (in little pillow-like puffs)

Step Three:
Mix the eggs, milk and vanilla.
Pour over the bread and cover.
Refrigerate overnight.

Step Four:
Place into a cold oven and set it to 350 degrees for 45 minutes.
You can cover if top is getting too brown.
When it is nearly finished it will begin to puff up and you will see the caramel bubbling up.

Step Five:
Serve with Yogurt Cream Sauce and hot maple syrup.

Thanks Mary, for the AM-AAAAZING recipe!

Happy Cooking everyone!  🙂


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