Overnight Blueberry French Toast Casserole

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Overnight Blueberry French Toast Casserole

This Overnight Blueberry French Toast Casserole is the ultimate breakfast or brunch dish that you can prepare the night before. With layers of buttery bread, cream cheese, and fresh blueberries, it’s topped with a rich homemade blueberry sauce that makes this dish truly irresistible. Perfect for holidays or any special morning, this make-ahead casserole will be the star of your breakfast table!

Prep Time15

Cook Time55

Overnight Refrigeration8 30

Total Time9 40

Course: Breakfast, brunch

Cuisine: American

Keyword: Blueberry French Toast, casserole, Holiday Breakfast, make-ahead breakfast, Overnight French Toast

Cooking Method: Baking

Diet: Vegetarian

Servings:

Calories: 492kcal

Author: MelanieCooks.com

Equipment

9x13 inch baking dish
Large mixing bowl
Whisk
Medium saucepan
Measuring Cups

Ingredients

For the Casserole

12 slices day-old bread
2 packages cream cheese 8 ounce, cut into 1-inch cubes
1 cup fresh blueberries
12 eggs large, beaten
2 cups milk
1 tsp vanilla extract
⅓ cup maple syrup

For the Blueberry Sauce

1 cup white sugar
1 cup water
1 tbsp cornstarch
1 cup fresh blueberries
1 tbsp butter

Instructions

Lightly grease a 9x13-inch baking dish. Arrange half of the cubed bread in the dish and scatter cream cheese cubes over it.
Top with fresh blueberries and then layer with the remaining bread cubes.
In a large bowl, whisk together the eggs, milk, vanilla extract, and maple syrup until fully combined.
Pour the egg mixture evenly over the bread cubes, ensuring all pieces are soaked.
Cover the dish and refrigerate overnight to let the bread absorb the custard mixture.
Take the casserole out of the refrigerator 30 minutes before baking. Preheat the oven to 350°F (175°C).
Bake the casserole, covered, for 30 minutes. Then uncover and continue baking for an additional 25-30 minutes, or until the center is firm and the top is lightly browned.
While the casserole bakes, prepare the sauce. In a medium saucepan, combine the sugar, water, and cornstarch. Bring to a boil, stirring constantly for 3-4 minutes. Stir in the fresh blueberries, reduce the heat, and simmer for about 10 minutes, or until the blueberries burst. Stir in butter until melted and smooth.
Once the casserole is baked, serve individual portions on plates and drizzle with the warm blueberry sauce.

Notes

You can prep this casserole the night before, making it perfect for busy mornings or holiday brunches. Just remember to take it out of the fridge 30 minutes before baking to prevent it from being too cold when it goes into the oven.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition