Overnight Blueberry French Toast Recipe

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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!

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!

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

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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

Instructions

  1. Spray a 9x13-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, milk, and syrup. 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, cook water, sugar, 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

216 cal

Fat

14 g

Carbs

16 g

Protein

6 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/


Homemade Blueberry French Toast Bake from SixSistersStuff.com

 

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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
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    • 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
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  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
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  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
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  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
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    • 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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