Overnight Blueberry French Toast Casserole!
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How to Make Overnight Blueberry French Toast Casserole!
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This was so delicious! It’s perfect for a holiday breakfast because you can make it ahead of time…. but it’s also great for a crowd or even just a Saturday morning breakfast!
Be sure to check the casserole is cooked in the middle before you remove it from the oven. You can easily make the sauce ahead of time and just quickly reheat before serving!
Overnight Blueberry French Toast!
This was so delicious! It’s perfect for a holiday breakfast because you can make it ahead of time…. but it’s also great for a crowd or even just a Saturday morning breakfast!
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Ingredients:
Casserole
- 12 slices bread , cut into 1-inch cubes
- 12 oz cream cheese , cut into small cubes
- 1 1/2 cups fresh or frozen blueberries
- 12 eggs , beaten
- 2 cups milk
- 1 lemon
- 1/3 cup maple syrup
Blueberry Sauce
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 1/2 cups water
- 2 cups fresh or frozen blueberries
Directions:
- Leave your bread out for a few hours or place it on a tray at 350 degrees for about 8 minutes to slightly dry it out.
- Spray a 9×13 inch baking dish. Layer half of the bread cubes in the pan and top with all of the cream cheese and 2 cups of blueberries. Top with remaining bread.
- Zest and juice the lemon. In a bowl, stir together the eggs, milk, and syrup until well mixed. Add the lemon zest and half of the lemon juice. Pour over the bread cubes, cover with foil and refrigerate overnight.
- Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350 degrees F. Bake covered 30 minutes. Remove foil and bake an additional 30-40 minutes. Ensure the center is cooked before removing from the oven.
Sauce (note, the sauce can be made ahead of time and reheated in the microwave or on the stovetop).
- In a medium saucepan combine the sugar, cornstarch, water and remaining lemon juice. Bring to a boil while stirring constantly and let bubble 1 minute. Add remaining 2 cups of blueberries, reduce heat, and let simmer 10 minutes.
- Pour over french toast once plated.
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
I think I’m drooooooling. That looks incredible.
How much does this make? in cups preferably but servings will do! lol :D Looks very YUM!
:) It is delicious! It makes a 9×13 pan which is about 8-10 servings.
Could you do this with strawberries instead of blueberries?
I haven’t tried it but I think it would work. Strawberries tend to contain a bit more moisture than blueberries so if you are using frozen, you might like to defrost/drain them first. If you try it that way, I’d love to hear how it works for you.
Could I use Splenda? If so, how much?
I haven’t tried it with Splenda so I can’t say for sure but there should be directions on the Splenda package to substitute for sugar.
What kind of bread is best? Texas Toast, french bread, or regular sandwich bread?
I just use regular sandwich bread but any type will work.