Overnight Blueberry French Toast Bake
Overnight Blueberry Cream Cheese French Toast Bake. The perfect make ahead breakfast!
This Overnight Blueberry French Toast Bake is the perfect make ahead breakfast for busy mornings or when you have company over. It’s super easy to prep the night before.
I made my french toast bake with challah bread because that is what I had on hand. I also like to use brioche or french bread. I first cube the bread then toss it with with the cubed cream cheese and fresh blueberries in a buttered baking dish. Next I whisk the milk, eggs, maple syrup, sugar, and vanilla extract.
Maple syrup is used to sweeten up the french toast casserole. It gives the casserole the perfect sweetness with a hint of maple syrup.
While the french toast is baking I make the blueberry sauce. It’s super easy to make and is so delicious! All you need is four ingredients! Fresh blueberries, water, cornstarch and sugar are simmered until thickened. I serve the blueberry sauce on the side for serving. Enjoy!
Overnight Blueberry French Toast Bake
Ingredients
Overnight Blueberry French Toast Bake
- 8 cups day-old bread cut into 1-inch cubes
- 8 ounces cream cheese cut into cubes
- 1 cup fresh blueberries
- 10 eggs
- 2 cups milk I used 2%
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/3 cup maple syrup
Blueberry Sauce
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
Instructions
Overnight Blueberry French Toast Bake
- Grease a 9x13 inch baking dish with butter or nonstick cooking spray.
- Add the cubed bread, cream cheese and blueberries to the pan and toss to combine.
- In a large bowl, mix the eggs, milk, cinnamon, vanilla extract, and syrup. Pour over the bread. Cover, and refrigerate overnight.
- When you are ready to eat remove from the refrigerator while the oven is preheating.
- Preheat the oven to 350 degrees.
- Cover and bake for 30 minutes. Uncover and continue baking for 30 minutes, until golden brown and the center is no longer giggly.
Blueberry Sauce
- Add sugar, cornstarch and water to a medium saucepan. Bring to a boil and whisk constantly for 4 minutes. Add in the blueberries, reduce heat and simmer until the blueberries burst and the sauce is thickened, 8-10 minutes.
- Serve immediately with the french toast casserole.