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.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 485 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 tablespoon butter
• 2 cups milk
• 1 cup fresh blueberries
• 12 slices day-old bread, cut into 1-inch cubes
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
• 12 eggs, beaten
• 0.33333334326744 cup maple syrup

Recipe Instructions

Step 1

Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.

Step 2

Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

Step 3

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.

Step 4

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.

Step 5

Serve portions of casserole on plates and pour warm syrup over top.

Step 6

Gather all ingredients.

Step 7

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.

Step 8

Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.