Last updated on September 28th, 2021 at 01:33 pm
Learn how to prepare overnight blueberry French toast bake to make the night before and pop in the oven the next morning for a delicious family breakfast.
In our house, my kids would choose French toast anytime. Weekday breakfasts, weekend brunches, and the ever-popular breakfast for dinner! I love any dish that I can prepare the day before and pop it in the oven first thing in the morning.
This overnight blueberry French toast casserole is perfect for a regular day or special enough for a holiday morning breakfast with guests.
The blueberries in this overnight blueberry French toast bake give the perfect tart flavor to blend with the sweetness of the bread mixture. I love that the top and bottom get nice and crispy and the middle is full of gooey, blueberry and cream cheese goodness.
Don’t be intimidated by the homemade syrup! Once you make this quick and easy fresh blueberry syrup, you will never look at store-bought the same again.
Scroll below for a FREE PRINTABLE of this Overnight Blueberry French Toast Bake recipe!
Ingredients
A loaf of french bread (or Italian bread)
2 cups of fresh blueberries
12 ounces of cream cheese, softened
¼ cup of powdered sugar
12 eggs
2 cups of milk
1 tsp of vanilla extract
1/3 cup maple syrup
2 tablespoons of butter
1 cup of white granulated sugar
2 tablespoons of cornstarch
1 cup of water
Directions
1. Grease a 9×13 inch baking dish with non-stick spray. Cut your bread loaf into 1-inch cubes. Place half of your bread cubes into your baking dish.
2. Beat your cream cheese and ¼ cup of powdered sugar with an electric or stand mixer until smooth.
3. Drop your cream cheese mixture by spoonful on top of your bread cubes. Sprinkle one cup of your blueberries over the cream cheese (reserve the rest of the blueberries for your syrup) and top with the remaining bread cubes.
4. In a large bowl, beat the eggs, milk, and vanilla until combined. Mix in the maple syrup. (The syrup will clump when added to the egg mixture. But don’t worry, everything will melt together when baked.) Pour over the bread mixture. Push down any bread that’s not covered into the egg mixture. Cover and refrigerate overnight!
5. The next day: Remove the pan from the refrigerator and preheat the oven to 350 degrees.
6. Bake the French toast covered for 30 mins. Then, uncover and bake for 30 more minutes or until the top is golden brown and the middle is set.
7. While your French toast is baking: mix sugar, cornstarch, and water in a medium saucepan. Bring your mixture to a boil and cook for 5 minutes. Stir constantly after the mixture boils to make sure the syrup doesn’t clump. Reduce the heat to simmer and add in the remaining cup of blueberries. Simmer for 10 minutes, or until the blueberries burst and the syrup becomes smooth.
8. Right before you are ready to eat, stir the butter into your syrup and pour over your overnight blueberry French toast!
Enjoy this blueberry breakfast casserole for a special holiday, an everyday breakfast, or for really any time of day. This is a hit for kids and adults of ALL ages!
Overnight Blueberry French Toast Bake
Overnight Blueberry French Toast Bake is perfect for a regular day or special enough for a holiday morning breakfast with guests.
Ingredients
- A loaf of french bread (or Italian bread)
- 2 cups of fresh blueberries
- 12 ounces of cream cheese, softened
- ¼ cup of powdered sugar
- 12 eggs
- 2 cups of milk
- 1 tsp of vanilla extract
- 1/3 cup maple syrup
- 2 tablespoons of butter
- 1 cup of white granulated sugar
- 2 tablespoons of cornstarch
- 1 cup of water
Instructions
- Grease a 9x13 inch baking dish with non-stick spray. Cut your bread loaf into 1-inch cubes. Place half of your bread cubes into your baking dish.
- Beat your cream cheese and ¼ cup of powdered sugar with an electric or stand mixer until smooth.
- Drop your cream cheese mixture by spoonful on top of your bread cubes. Sprinkle one cup of your blueberries over the cream cheese (reserve the rest of the blueberries for your syrup) and top with the remaining bread cubes.
- In a large bowl, beat the eggs, milk, and vanilla until combined. Mix in the maple syrup. (The syrup will clump when added to the egg mixture. But don’t worry, everything will melt together when baked.) Pour over the bread mixture. Push down any bread that’s not covered into the egg mixture. Cover and refrigerate overnight!
- The next day: Remove the pan from the refrigerator and preheat the oven to 350 degrees.
- Bake the French toast covered for 30 mins. Then, uncover and bake for 30 more minutes or until the top is golden brown and the middle is set.
- While your French toast is baking: mix sugar, cornstarch, and water in a medium saucepan. Bring your mixture to a boil and cook for 5 minutes. Stir constantly after the mixture boils to make sure the syrup doesn’t clump. Reduce the heat to simmer and add in the remaining cup of blueberries. Simmer for 10 minutes, or until the blueberries burst and the syrup becomes smooth.
- Right before you are ready to eat, stir the butter into your syrup and pour over your French toast!
Nutrition Information:
Yield:
10+Serving Size:
n/aAmount Per Serving: Calories: n/aTotal Fat: n/agSaturated Fat: n/agTrans Fat: n/agUnsaturated Fat: n/agCholesterol: n/amgSodium: n/amgCarbohydrates: n/agNet Carbohydrates: n/agFiber: n/agSugar: n/agSugar Alcohols: n/agProtein: n/ag
Amy Cook is a midwestern wife and mom to four boys ages 8, 6 and 3 year old fraternal twins. She has a degree in Biochemistry and worked in medical research for 8 years before becoming a SAHM when her twins were born. Now she runs her Etsy shop and graphic design blog, Loving Our Messy, offering free printables and design tools. Her other passions include baking, watching baseball and all things creative.
