Overnight Blueberry French Toast
Okay…I won’t tell a lie. Nana made this not me but it is GOOD so I had to share!
Overnight Blueberry French Toast
3/4 loaf of French bread
3/4 brick of lite cream cheese, cut into small cubes
1/2 cup frozen blueberries
4 eggs
3/4 cups milk
2 1/2 Tbsp maple syrup
Grease a 2 quart casserole dish. Cut bread into 1 inch cubes. Place half the bread cubes in casserole dish. Sprinkle with cream cheese and blueberries. Top with remaining bread cubes.
In a large bowl, beat eggs, milk and syrup. Pour over the bread mixture in the casserole dish. Press down on bread to make sure that the egg mixture is distributed throughout the bread. Cover with plastic wrap and refrigerate for at least 8 hours.
Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Remove plastic wrap from casserole and cover with aluminum foil. Bake for 30 minutes. Uncover and bake for an additional 25-30 minutes or until golden brown and center is set. Let sit for 5 – 10 minutes prior to serving.
Blueberry Syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries
1 tsp butter
In a heavy saucepan, combine sugar and cornstarch. Add water. Bring to a boil over medium heat. Boil 3 minutes while stirring constantly. Add blueberries and reduce heat to simmer. Simmer for 8-10 minutes or until blueberries burst. Stir in butter until melted. Serve with french toast above.
Recipe Notes: This is rich but GOOD. Great for special occasions like Christmas.
{ 10 comments… read them below or add one }
I think I may make this for Christmas brunch this year!
OMG!!! I just made this and can’t stop eating it! I made a few variations to accomodate what I had in my kitchen.
I stumbled upon your site by accident and glad I did. I have picked up a few great recipes for my camping trip. Thanks!
I actually just made this but altered a few things. First, I didn’t use french bread…… I chose a big loaf of Italian ….sliced it in inch slices….but then I buttered both sides,sprinkled with cinnamon sugar and baked (@ 425) for about 15-20 minutes til golden brown and yummy> NEXT, I then cubed it and followed the rest of the recipe……i DID,however use REAL blueberries to make the syrup. It turned out amazingly!……Felt the need to add a few more eggs and syrup than the recipe as well…..the dish was much bigger than i originally thought with all things considered. You can’t go wrong!!!
I have my parents coming for a visit, thanks for the idea!!
I made this today and was soooo gooooood!!!!! It was a snow day today, kids home, hubby home and what a great brunch we just had. Thank you so much for sharing:)
You are welcome! Your comment made me smile. Thank you!
A big hit!
I made this for Easter and it was really good. I substituted those Hawaiian rolls that are a bit sweet. MMMM good. Semi freezing the cream cheese would assist in cutting it in small cubes.
Fun to make your own blueberry sauce. Now I know how easy it is, I will try this with strawberries etc.
Thanks for posting!
Melissa
So glad you enjoyed it!
I made this today and it is amazingly good! I used almond milk for the milk and had to make a little more egg mixture bc my pan was 3 quarts, but followed the recipe pretty closely. I wasn’t sure what to think of baked French Toast, if it would be soggy, but it was just right and delicious! I only drizzled just a little bit of the sauce on each serving and it was perfect, not too sweet.
Thanks for sharing and give your Grammy a kiss – Grandmas are the best!