Description

This Overnight Blueberry French Toast is a luscious, make-ahead breakfast casserole featuring layers of buttery Texas toast, creamy cream cheese, and juicy blueberries. Soaked overnight in a rich egg and milk mixture, it bakes to a perfectly custardy texture. Topped with a homemade blueberry sauce, this dish combines sweet, tangy, and creamy flavors for a delightful morning treat.

Ingredients

Scale

French Toast Base

12 slices day old Texas toast, cut into 1-inch cubes (or 1 loaf of French bread)
2 (8-ounce) packages cream cheese, cut into 1-inch cubes
1 cup blueberries, fresh or canned
2 cups milk
12 eggs, beaten
1 teaspoon vanilla extract
⅓ cup maple syrup

Blueberry Topping

1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries, fresh or canned
1 tablespoon salted butter

Instructions

Prepare baking dish: Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Place half of the cubed bread evenly in the bottom of the prepared dish.
Layer with cream cheese and blueberries: Evenly distribute the cream cheese cubes over the bread layer, then sprinkle 1 cup of blueberries on top. Add the remaining bread cubes as the final layer.
Whisk custard mixture: In a large bowl, whisk together the beaten eggs, milk, vanilla extract, and maple syrup until fully combined.
Soak the bread: Pour the custard mixture evenly over the layered bread and cream cheese. Cover the dish tightly and refrigerate it overnight to allow the bread to soak and flavors to meld.
Preheat oven and rest: About 30 minutes before baking, remove the casserole from the refrigerator to come closer to room temperature. Preheat your oven to 350°F (175°C).
Bake the French toast: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 25-30 minutes until the custard is set and the top is golden brown.
Prepare blueberry topping: In a medium saucepan, combine sugar, cornstarch, and water. Heat over medium heat, stirring constantly, until the mixture comes to a boil. Continue cooking and stirring for 3 minutes to thicken.
Add blueberries: Stir in the remaining cup of blueberries. If using canned blueberries, simmer a few minutes to warm through. If using fresh blueberries, simmer about 10 minutes until the berries burst and the sauce thickens.
Finish topping and serve: Stir in the tablespoon of salted butter until melted and smooth. Pour the warm blueberry sauce generously over the baked French toast before serving.

Notes

Using day-old bread helps the cubes soak up the custard without becoming too mushy.
Make sure to refrigerate the assembled French toast overnight for best texture and flavor.
The blueberry topping can be made ahead and reheated gently before serving.
For a dairy-free variation, substitute cream cheese and milk with non-dairy alternatives.
If fresh blueberries are out of season, canned blueberries work well for both layers and topping.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: overnight french toast, blueberry french toast casserole, baked french toast, breakfast casserole, cream cheese french toast, make ahead breakfast