Overnight Blueberry French Toast Recipe

For a great holiday breakfast or brunch, make this blueberry French toast casserole the night before. Its fresh blueberries and creamy blueberry sauce make it unique! 

French Toast Casserole: – 12 slices day-old bread, cut into 1-inch cube – 2 (8 ounce) packages cream cheese, cut into 1 inch cube – 1 cup fresh blueberrie – 12 large eggs, beaten – 2 cups milk – 1 teaspoon vanilla extract – ⅓ cup maple syrup Blueberry Sauce: – 1 cup white sugar – 1 cup water – 2 tablespoons cornstarch – 1 cup fresh blueberrie – 1 tablespoon butter


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Step 1

Prepare casserole: Lightly butter a 9x13 baking dish. Put half the bread cubes in the dish and top with cream cheese.  


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Step 2

Add blueberries to cream cheese and top with remaining bread squares. 

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Step 3

In a large dish, mix eggs, milk, vanilla essence, and syrup; pour over bread cubes. Cover and chill overnight. 

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Step 4

Take casserole out of fridge 30 minutes before baking. Start with a 350°F oven. 

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Step 5

Cover casserole and bake for 30 minutes in preheated oven. Uncover and bake until centre is firm and surface is lightly browned, 25–30 minutes. 

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Step 6

Meanwhile, make blueberry sauce. Add sugar, water, and cornflour to a medium pot and boil for 3–4 minutes, stirring frequently.  

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Step 7

Add blueberries, lower heat, and simmer for 10 minutes until they burst. Mix in butter. Plate dish and drizzle heated syrup on top. 

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