Overnight Blueberry French Toast
Elevate your breakfast game with this decadent Overnight Blueberry French Toast, a perfect make-ahead dish that combines ease and indulgence. Made with fluffy cubes of French bread (or brioche), tangy cream cheese, and bursts of fresh blueberries, this baked casserole is soaked in a rich custard of eggs, milk, cream, and warm vanilla-cinnamon notes for ultimate flavor. Prepared the night before, the bread absorbs all the glorious custard while the flavors harmonize beautifully, making your morning effortless yet unforgettable. Ideal for special occasions or lazy weekends, serve this golden-baked delight with a dusting of powdered sugar and a drizzle of maple syrup for the ultimate sweet finish. Impress your family and guests with this crowd-pleasing blueberry breakfast casserole that’s as comforting as it is convenient!
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Recipe Information
Ingredients
- 1 loaf French bread (or brioche)
- 2 cups Fresh blueberries
- 8 ounces Cream cheese
- 8 Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- Maple syrup (optional, for serving)
- Powdered sugar (optional, for garnish)
Instructions
Grease a 9x13-inch baking dish with butter or non-stick spray.
Slice the loaf of French bread into 1-inch cubes and set aside.
Cut the cream cheese into small cubes.
In the greased baking dish, layer half of the bread cubes evenly. Scatter half of the blueberries and half of the cream cheese cubes over the bread layer.
Add the remaining bread cubes on top and scatter the remaining blueberries and cream cheese cubes evenly over this layer.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth.
Pour the egg mixture evenly over the bread and other ingredients in the baking dish, ensuring it is well-saturated.
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight (or at least 8 hours) to allow the flavors to meld and the bread to soak up the custard.
The next morning, preheat the oven to 350°F (175°C).
Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes while the oven preheats.
Bake, uncovered, in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set.
Allow the French toast to cool for 5-10 minutes before serving.
Optional: Dust with powdered sugar and serve with maple syrup for extra sweetness.
Nutrition Facts
Calories |
4359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.8 g | 310% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2177 mg | 726% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 420.6 g | 153% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 261.8 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 14.4 mcg | 72% | |
| Calcium | 1210 mg | 93% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
