Overnight Blueberry French Toast Recipe

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Simple and delicious breakfast ready to bake in the morning. This amazing overnight blueberry french toast casserole is one that you and your family will love!

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. 

French toast is one of those recipes that most people like and it’s very versatile. We have a lot of great recipes to try out like our BROWN SUGAR PECAN OVERNIGHT FRENCH TOAST CASSEROLE recipe, PEACHES AND CREAM FRENCH TOAST RECIPE, and our OVERNIGHT RASPBERRY FRENCH TOAST recipe. 

We’ve made it easy to prepare for our best breakfast recipe with the lists below!

Ingredients for overnight french toast:

  1. 12 slices of texas toast bread
  2. Cream cheese
  3. Fresh blueberries
  4. 12 large eggs
  5. Maple syrup
  6. Whole milk
  7. Granulated sugar
  8. Water 
  9. Cornstarch

I am not sure if it is the same for you, sometimes it seems hard to find actual Texas Toast bread in the stores. If that is true for you, you can always make your own with this homemade egg bread for texas toast recipe from Just a Pinch.

Make sure your kitchen is also equipt with these items for this french toast casserole:

  • 9×13 inch baking pan (I love that THIS one comes with a lid perfect for overnight recipes like this)
  • Nonstick cooking spray
  • Knife
  • Large mixing bowl
  • Whisk
  • Aluminum foil 
  • Saucepan
  • Heat resistant rubber spatula (like THIS one)

Dinner made easy tonight!

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Time to prep this delicious overnight french toast!

To begin, take your 9×13 inch pan and spray it with nonstick cooking. 

Then take half of the bread cubes and arrange them into the bottom of the 9×13 pan. 

Next, spread the cream cheese cubes and the fresh blueberries over top fo the bread cubes, as evenly as possible. 

Then, top it off with the remaining bread cubes. 

In a large mixing bowl, mix together the eggs, milk, maple syrup until everything is combined. Then pour the egg mixture over all of the bread cubes. 

Once that is done, cover the pan with aluminum foil and place the casserole into the fridge and let it chill overnight. 

In the morning, bake the french toast casserole at 350 degrees for 30 with the casserole still covered with the foil. 

After 30 minutes, remove the pan from the oven. Take off the foil and bake the casserole for another 30 minutes or until the bread is fluffy and golden. 

For the syrup topping, pour water, sugar, and the cornstarch into a saucepan and cook it over medium heat until the syrup mixture starts to thicken up. 

Once it is thick, add in fresh blueberries and let it simmer for another 10 minutes. 

Then, serve it over the creamy french toast and enjoy!

This is also very delicious with any maple syrup, but we highly recommend the homemade blueberry! It pairs perfectly with this delicious breakfast recipe. It’s also an easy homemade syrup recipe that I promise you can’t mess up.

Pecans with breakfast? Sounds like an amazing dessert! 

Our YouTube channel is awesome! You can watch so many of our delicious recipes come to life and even walk you through step by step. I know sometimes its easier to see things made than reading and trying to picture it yourself.

Overnight Blueberry French Toast INGREDIENTS

French Toast:

  • 12 slices Texas toast bread
  • 1(8 ounce) package cream cheese, cut in cubes
  • 1 cup fresh blueberries
  • 12 large eggs
  • 1/3 cup maple syrup
  • 2 cups whole milk

Syrup:

  • 1 cup sugar
  • 1 cup water
  • 2 Tablespoons cornstarch
  • 1 cup fresh blueberries

Serves: 8

Overnight Blueberry French Toast Recipe

A delicious breakfast you can prepare the night before to have a hot, tasty breakfast in the morning!

8 hr, 15 Prep Time

1 hrCook Time

9 hr, 15 Total Time

Save RecipeSave 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
  • 1/3 cup maple syrup
  • 2 cups whole milk
    • Syrup:
  • 1 cup sugar
  • 1 cup water
  • 2 Tablespoons cornstarch
  • 1 cup fresh blueberries

Instructions

  1. Spray a 9 x 13 inch pan with nonstick cooking spray.
  2. Arrange 1/2 of the bread cubes in the bottom of the pan.
  3. Spread cream cheese cubes and blueberries over the bread cubes.
  4. Top with remaining bread cubes.
  5. Mix together eggs, syrup, and milk. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
  6. Bake covered with foil at 350 degrees F for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
  7. For the syrup, mix together sugar, water, and cornstarch in a saucepan over medium heat until slightly thickened.
  8. Stir in blueberries and simmer for 10 minutes.
  9. Serve over french toast.

Nutrition

Calories

862 cal

Fat

57 g

Carbs

63 g

Protein

25 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
119
https://www.sixsistersstuff.com/recipe/overnight-blueberry-french-toast-recipe/

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Comment on this Recipe

41 Responses to “Overnight Blueberry French Toast Recipe”

  7. Mrs B
    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!
    November 10, 2011 at 12:33 pm
    Reply to this comment
    • Kelly Gresko
      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.
      November 18, 2012 at 9:54 pm
      Reply to this comment
  17. Carrie
    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
    March 29, 2012 at 12:09 pm
    Reply to this comment
  20. ECA
    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 :-)
    May 1, 2012 at 11:27 am
    Reply to this comment
  21. Mrykm
    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:-)
    September 14, 2012 at 9:10 am
    Reply to this comment
  25. Just Me
    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.
    December 24, 2012 at 7:57 am
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  32. Brittany
    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!!
    December 30, 2014 at 1:55 pm
    Reply to this comment
    • Brittany
      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.
      December 30, 2014 at 1:59 pm
      Reply to this comment
  33. Lelo
    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!
    December 18, 2015 at 7:37 pm
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  34. Liz
    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.
    December 27, 2015 at 6:50 pm
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