Overnight Blueberry French Toast with Blueberry Syrup
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This overnight blueberry French toast is a recipe that I found in my newspaper in December of 2004. It came from a woman who runs the Mountain Hollow Inn, a bed and breakfast located in the Salt Lake Valley. It is a family favorite.
I tend to always make this in the Spring time. I happen to make it this year for Easter breakfast. It also works well for Christmas morning too. It is great because you make it the night before and keep it in the fridge, then just bake in the morning. This time, I made it using French bread. I have also made it with Texas toast. I think I prefer the Texas toast. However, I do think the next time I make it, I’m gonna try it with cinnamon bread. I think that the cinnamon would be a nice addition.
Ingredients for Overnight Blueberry French Toast Casserole with Blueberry Syrup
- BREAD (FRENCH OR TEXAS TOAST WORK WELL)
- CREAM CHEESE
- BLUEBERRIES
- EGGS
- MAPLE SYRUP
- MILK (I USE HALF MILK AND HALF HEAVY CREAM)
- SUGAR
- WATER
- CORNSTARCH
- BUTTER
Ingredients for Overnight Blueberry French Toast with Blueberry Syrup
Layer the Bread and Blueberries: Start by greasing or spraying non stick cooking spray in a 9 x 13-inch baking dish. Arrange half of the 1-inch cubes of bread evenly in the bottom of the dish. Sprinkle the cubed cream cheese and fresh blueberries generously over the bread. Top with the remaining bread cubes, creating a layers.
Mix the Custard: In a large bowl, whisk together the eggs, milk, and maple syrup until smooth. Slowly pour the egg mixture over the bread layers, ensuring everything is well-soaked. Cover the dish with foil and refrigerate overnight.
Bake to Perfection: The next morning, preheat your oven to 350°F (175°C). Place the covered dish in the oven and bake for 30 minutes. Then, remove the foil and continue baking for another 30 minutes, or until the French toast is fluffy and golden brown.
Prepare the Blueberry Syrup: While the French toast bakes, make the syrup. In a medium saucepan, combine water, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Add the blueberries and simmer for 10 minutes to release their natural juices. Stir in the butter until melted and glossy.
Serve and Enjoy: Once the French toast is done, slice it into servings and drizzle generously with the warm blueberry sauce. This recipe serves 8 and guarantees smiles all around.
Frequently Asked Questions
What type of bread works best for this recipe? Thick, sturdy breads like brioche, French, Texas toast, or challah bread work wonderfully. They hold up well to the custard soak and bake beautifully. Avoid very soft or thin-sliced bread, as it may become too soggy.
Can I make this dish on the same day instead of overnight? If you’re short on time, you can let the assembled dish sit in the refrigerator for at least 1–2 hours to absorb the custard. While overnight chilling enhances the flavor and texture, this shorter preparation will still yield delicious results.
Can I make the blueberry sauce ahead of time? Absolutely! You can prepare the sauce a day in advance and store it in an airtight container in the refrigerator. Simply reheat it gently on the stovetop before serving.
How can I adapt this recipe for a smaller crowd? You can easily halve the recipe and use a smaller baking dish, such as an 8 x 8-inch pan. Just adjust the baking time slightly, keeping an eye on it as it cooks.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat individual portions in the microwave or oven until warmed through.
FOR MORE RECIPES LIKE THIS, TRY:
- Overnight French Toast Bake with Berry Topping
- Sausage Apple Overnight Breakfast Casserole
- Streusel Topped French Toast Bake
- Overnight Croissant French Toast
Overnight Blueberry French Toast with Blueberry Syrup
Real Mom Kitchen
Equipment
Ingredients
French Toast:
- 12 slices bread cut into cubes (french or Texas toast work well)
- 8 oz pkg cream cheese, cut in cubes
- 1 cup blueberries fresh or frozen
- 12 large eggs
- ⅓ cup maple syrup
- 2 cups milk I use 1 cup milk and 1 cup cream
Syrup:
- 1 cup sugar
- 1 cup water
- 2 Tbsp cornstarch
- 1 cup blueberries fresh or frozen
- 1 Tbsp butter
Instructions
- Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
- Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.Top with remaining bread cubes.
- Mix together eggs, milk, and syrup.Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
- Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
- For the sauce – In a sauce pan, cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast. Serves 8.
