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Ben's Galley: Overnight French Toast Casserole with Cream Cheese & Blueberries

Perfect for feeding the crew of 15!


Ingredients (Serves 15):

For the Casserole:

  • 2 large loaves French bread (about 2 lbs), cut into 1-inch cubes

  • 12 large eggs

  • 2 cups whole milk

  • 1 cup heavy cream

  • ¾ cup granulated sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • 16 oz cream cheese, softened and cubed

  • 2 cups fresh or frozen blueberries

For the Topping:

  • ½ cup all-purpose flour

  • ½ cup brown sugar, packed

  • 6 tablespoons cold butter, cubed

  • 1 teaspoon cinnamon

  • Pinch of salt


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Instructions:

Night Before (Prep Time: 20 minutes):

  1. Prepare the pan: Grease two 9x13-inch baking dishes or one large hotel pan.

  2. Cube the bread: Cut French bread into 1-inch cubes and distribute evenly between prepared pans.

  3. Make the custard: In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt until well combined.

  4. Add the good stuff: Scatter cream cheese cubes and blueberries evenly over the bread cubes.

  5. Pour and soak: Pour the custard mixture over everything, making sure all bread is moistened. Press down gently with a spatula.

  6. Cover and chill: Cover tightly with plastic wrap and refrigerate overnight (at least 4 hours).


Morning of Service (Cook Time: 45 minutes):

  1. Preheat oven to 350°F (175°C). Remove french toast casserole from refrigerator while oven preheats.

  2. Make the topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs.

  3. Top and bake: Remove plastic wrap and sprinkle crumb topping evenly over casserole. Bake for 45-50 minutes until golden brown and set in center.

  4. Rest and serve: Let cool for 10 minutes before serving. Cut into generous squares.


Chef Ben's Galley Tips:

  • Storage: This keeps well in the ship's cooler for up to 3 days

  • Variations: Swap blueberries for strawberries, raspberries, or even diced apples

  • Make it richer: Add a drizzle of maple syrup before serving

  • Portion control: Each pan serves about 7-8, so adjust accordingly for your crew size



Nutritional Notes:

Approximate per serving: 420 calories, 18g fat, 52g carbs, 14g protein

Fair winds and following seas,



Chef Ben

What's your crew's favorite breakfast dish? Drop anchor in the comments below and let me know what recipes you'd like to see next from Ben's Galley!

 
 
 

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