The weekend is all about yummy breakfasts for my family and it doesn’t get any easier than this. I love that I can prepare this breakfast the night before and put it in the oven in the morning for a hot, delicious breakfast. The homemade blueberry syrup that goes on top makes it even better.
My family and I love to use the weekends to be lazy and enjoy each other when we can. So this breakfast casserole is a family favorite recipe. I can whip this up the night before and then put it in the fridge to bake off in the morning.
Plus on the weekends you don’t always want to have to wake up early and make a super delicious meal for breakfast and you wont need to with this easy breakfast recipe.
We found this recipe on Allrecipes.com and fell in love with how simple and amazing it is for a perfect overnight breakfast recipe.
Recipe Ingredient Notes
To make Overnight Blueberry French Toast, you will need the following ingredients:
French Toast:
- Texas toast bread: cut into cubes, it’s okay if it’s a little stale. If you don’t have Texas Toast, you can use any thicker-cut bread.
- Cream cheese: cut into cubes, we like to use Philadelphia brand
- Blueberries: washed and dried, fresh blueberries. You can use frozen, but the water content might make it a little soggy
- Eggs: regular, AA large eggs
- Maple syrup: we like to use pure maple syrup in recipes like these, but any kind of syrup will work here
- Whole milk: use whole milk to help it thicken up. Using a different milk may change the texture.
Syrup:
- Blueberries: use fresh berries for the best texture. You can also swap out the blueberries for other fruits. We’ve made this with raspberries and blackberries, too.
- Sugar: regular, granulated white sugar.
- Water + Cornstarch: this helps the syrup thicken up
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Overnight Blueberry French Toast
- Spray a 9 x 13 inch pan with nonstick cooking spray.
- Arrange ½ of the bread cubes in the bottom of the pan.
- Spread cream cheese cubes and blueberries over the bread cubes.
- Top with remaining bread cubes.
- Mix together eggs, syrup, and milk. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
- Bake covered with foil at 350℉ for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
Enjoy More Delicious Sweet Breakfast Recipes
Breakfast will never remain the same with these sweet breakfast ideas! Browse our comprehensive list of sweet breakfast recipes.
- Brown Sugar Pecan Overnight French Toast Casserole
- Homemade Kneaders Chunky Cinnamon French Toast & Caramel Syrup
- Homemade French Toast Sticks
- Overnight Creme Brulee French Toast Bake
Overnight Blueberry French Toast Recipe
Ingredients
French Toast:
- 12 slices Texas toast bread, (cut into cubes)
- 1 (8 ounce) package cream cheese, (cut into cubes)
- 1 cup fresh blueberries
- 12 large eggs
- ⅓ cup maple syrup
- 2 cups whole milk
Blueberry Syrup:
- 1 cup sugar
- 1 cup water
- 2 Tablespoon cornstarch
- 1 cup fresh blueberries
Instructions
- Spray a 9 x 13 inch pan with nonstick cooking spray.
- Arrange ½ of the bread cubes in the bottom of the pan.
- Spread cream cheese cubes and blueberries over the bread cubes.
- Top with remaining bread cubes.
- Mix together eggs, maple syrup, and milk. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
- Bake covered with foil at 350℉ for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
For the blueberry syrup
- Mix together sugar, water, and cornstarch in a saucepan over medium heat until slightly thickened.
- Stir in blueberries and simmer for 10 minutes.
- Serve over french toast.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Yummy! I love breakfast foods, and this looks amazing!
Oh boy, this has my mouth watering!!!
oh yummmmmm, i’m stopping by from the lovely poppy and would love for you to come by and checkout the huge giveaway going on that ends thursday- http://thelovelypoppy.blogspot.com/2011/10/blog-follower-giveaway.html xoxo nicole
This looks amazingly delicious! I can’t wait to try it. My daughter loooves blueberries!
I’d love for you to link up and share:
http://tutusandteaparties.blogspot.com/2011/11/pinteresting-linky-party-week-twelve.html
Wow this looks incredible, thanks for sharing!
Stephanie
chocolatecoveredbuttons.blogspot.com
Hi, just found your blog on “What’s Cooking Wednesday” and am now a new follower!
I also have a blog with my recipes and would love for you to check it out and follow back 🙂
Krista
http://www.the-not-so-desperate-chef-wife.com/
This looks amazing! I’ve done savory breakfast stratas for years but I’ve never tried a sweet version. I’m definitely trying this one!
Hubby is a blueberry fiend and I think if I wasn’t watching, he might just drink the syrup! LOL
Newly following from What’s Cooking Wednesday. Thanks for sharing!
This sounds so yummy I could go for some right now! So glad you linked up with us! Hope you’re having a great weekend!
Marie
mylilpinkpocket.blogspot.com
We had it Friday morning 🙂 It was delicious – although we think that next time we make it, we’ll only soak it for a little while – while the over preheats 🙂 It was a littls soggy for my personal tastes 🙂 lol. But DELICIOUS!
Mine came out really kinda soupy in the middle. I baked for another 15 minutes but it was still pretty wet. Any remedy?
Love this blog by the way…. So does my family of four boys!
This sounds sooooo good. Can’t wait to try. =D
I am so trying this when my husband comes in!!! Thank you for sharing 🙂
Can you make these with raspberries instead of blueberries????
@Barbara,
You could definitely substitute raspberries instead of blueberries! That sounds delicious. Let us know how it goes! 🙂
Made this tonight and we LOVED it. After reading the reviews, I didn’t soak it overnight, but let it sit in the fridge about an hour or so before baking. It came out awesome! Thank you Six Sisters!!! You gals rock!
Hey six sisters! This has got to be one of the most amazing recipes I have seen. I am sure it is calorie free 🙂 Would so love for you to link up and share it with us at Kids in the Kitchen: http://younglivingoillady.com/home/kids-in-the-kitchen-link-up-week-7/
Thanks,
Carrie
I love french toast, it’s probably my favorite breakfast food and I love anything with blueberries. I’ll definitely have to try this recipe! Following your blog now!
~Eric @ Happy Valley Chow
This looks amazing. I’m totally in love right now.
Could you please change the ‘Syrup’ recipe part to say ‘Sauce’? It’s very confusing since the first part of the recipe calls for regular syrup and yet there’s directions to make ‘Syrup’ (blueberries, cornstarch, etc.) which is actually the sauce you put on top. Anyway just a suggestion since it’s misleading. Thanks 🙂
I just made this today and it was WONDERFUL!! I used some “day old” diced french bread and just let the dish sit on the counter for 30 minutes prior to baking (to let the frozen blueberries thaw) and it turned out delicious! Everyone ate seconds and thirds!! Would definitely make this again! Thanks so much for the recipe:-)
This is fabulous! I split it into two 8×8 pans…had it for breakfast two days in a row! Uncovered bake time is about 23 minutes in the smaller pan. thanks for an amazing recipe! Repinning this to my “made and loved” board 🙂
Do you think it would work with mixed summer fruits?
I don’t know what I did wrong but the whole thing was real soggy. It was not very pleasant. Any suggestions??
Hi Shawna!
I am so sorry it was soggy! I haven’t had the problem. You could definitely cut down the amount of eggs and milk.
Hi Jessica!
I think that would be delicious!
I’ve also made this with strawberries. I’ve done one blueberry one strawberry and I’ve also done just one dish half and half so the picky people only eat the ends and then I make the middle a little overlapped of the two so you get the best of both! My family loves this dish. I make it every year for both Christmas morning and Easter morning.
Yeah, mine was pretty slimy and soggy in the middle too. So I’ve just stirred it, and it’s in the oven for another 25 minutes. I’ll just keep tossing it and cooking it until it’s cooked through. Not about to eat slimy, uncooked, egg-soaked anything lol. Next time I’ll just divide it between 2 8X8 pans to solve the issue.
Just made this recipe for my family for breakfast this morning. It was very good but could definitely be a little sweeter and not so soggy. Maybe a few less eggs and a little less milk. I added some cinnamon sugar on top of it and it tasted soooo good!
Just made this recipe for my family for breakfast this morning. It was very good but could definitely be a little sweeter and not so soggy. Maybe a few less eggs and a little less milk. I added some cinnamon sugar on top of it and it tasted soooo good!
love this!
I don’t understand how to put the syrup on and cook and then cover with sauce after. Help!
You stir the milk, eggs and syrup together and pour over the french toast before cooking. After cooking follow the “syrup” portion of the recipe and then pour that over the cooked french toast.
I put this together night before last for yesterday morning, WOW! It’s Wonderful! Thanks for sharing!
Bleh! I was so looking forward to this for Christmas morning and it did not deliver! None of the flavors blended together.
I followed the directions mostly, but used gluten free bread. I used 10 eggs rather than 12, and used heavy whipping cream rather than both cups milk. I cooked in a 9X 13 baking dish. I thought it appeared alright and not too soft in the middle, but I cooked (covered with foil again) for an additional 15 min for good measure. However, I also didn’t let soak overnight, only about 2 hours. I’m about to go check it as the buzzer is calling!!
Alright, note…I don’t think I should have covered it with foil for the last 15 min. As I think it made the middle even more soft. I think the issue is just that I wish the middle was crispier, but it’s not actually soggy, so that’s notable. I think it turned out alright. I am cooking for another 15 minutes to see if it will crisp it up, after I cut the bake in slices.
I have made this several times and it still takes me awhile. I was wondering if I could cook it in the crockpot? I would love not to have to try and get up before my kids on Christmas morning to let it warm up, then put in the oven, and then take the foil off. I love love this recipe!
This recipe looked delishious, I read the comments and changed a few things it was perfect. I used a larger pan and the whole loaf of bread, cinnimon and sugar sprincled on both layers, prepped and left in fridge uncovered to harden the bread. I waited till morning to add the egg mixture over top, used 1/2c syrup. Only took 30 min to cook. (Uncovered) added light drissle of syrup before topping with blueberry sauce. Will make again for sure.
That was absolutely excellant-I didn’t have the cream so used evaporated-we all sat down & startedto eat & all that was heard was mmmmmm!!! sooo good-thanks for a great recipe
This happened to me too !! It was slimy raw egg…..so disgusting. You woukd think after soaking over,ight it would have absorbed better. I stirred it and it’s currently in the oven for another 30 minutes
Can you use frozen blueberries?
Yes, frozen blueberries will work too.
Been making this recipe for years, it’s so good! The family requests it at most of our gatherings. I started adding cinnamon to the cream cheese and it tastes wonderful!
Can this be frozen
Hi Beckie – Yes you can freeze french toast. We recommend lining a baking sheet with parchment paper, spreading your slices of toast in an even layer, and placing the baking sheet in the freezer. Once the bread is mostly frozen, you can transfer the French toast to a freezer-safe sealed bag or container and store in the freezer for up to one month
We loved this recipe! I actually made it for dinner, so I put it together after we finished breakfast and it sat in the fridge for about 8.5 hours before I popped it in the oven. The grocery store I went to didn’t have the bread it asked for so I did sourdough bread instead and it worked great! Also I highly recommend making the syrup and I will defintley be keeping the syrup recipe in my back pocket for when I make pancakes.
Sssaoooo yummy. My grandkids loved it too.
I added the juice of 1 lemon to the blueberry syrup and I just want to drink it!