Overnight Blueberry French Toast Casserole

Overnight Blueberry French Toast Casserole


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Carving out time for breakfast is always challenging and this make-ahead casserole is a delicious solution. Enjoy your morning a little more with a tart, fruity take on everyone's favorite french toast.

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Time needed

15 min preparation + 75 min cooking

Serving Size / Yield

12 servings


  • 12 slices day-old bread, cut into 1-inch cubes
  • 2 pkgs. brick cream cheese, cut into 1-inch cubes
  • 2 C. fresh blueberries, divided
  • 12 eggs, beaten
  • 2 C. milk
  • 1 tsp. vanilla extract
  • 1/3 C. maple syrup
  • 1 C. white sugar
  • 2 T. cornstarch
  • 1 C. water
  • 1 T. butter

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Lightly grease a 9x13-inch casserole dish and add half of the bread cubes. Place the cream cheese cubes on top and sprinkle evenly with one cup of blueberries. Add the remaining bread cubes on top. In a large bowl, whisk together eggs, milk, vanilla, and syrup. Pour mixture over bread cubes, cover, and refrigerate overnight. Preheat your oven to 350°F. Cover mixture and bake for 30 minutes. Uncover and bake for an additional 25 minutes. In a medium saucepan, combine sugar, cornstarch, and water. Bring to a boil and stir constantly for three minutes. Add in remaining blueberries and reduce heat. Simmer for 10 minutes and stir in butter. Pour mixture over casserole and serve.

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