Overnight Blueberry French Toast
This make-ahead blueberry French toast casserole is easy to prep the night before and bake in the morning for a pleasing holiday breakfast or brunch.
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Total Time
9 hr 40 min
Prep Time
15 min
Cook Time
55 min
Servings
10
Ingredients
- •12 slices day-old bread, cut into 1-inch cubes
- •2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- •1 cup fresh blueberries
- •12 eggs, beaten
- •2 cups milk
- •1 teaspoon vanilla extract
- •⅓ cup maple syrup
- •1 cup white sugar
- •1 cup water
- •2 tablespoons cornstarch
- •1 cup fresh blueberries
- •1 tablespoon butter
Instructions
- 1
Gather all ingredients.
- 2
Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes.
- 3
Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
- 4
Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.
- 5
Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
- 6
Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.
- 7
Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
- 8
Serve portions of casserole on plates and pour warm syrup over top.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.