This Blueberry Overnight French Toast Bake is a winner! Besides being delicious, it’s super easy to prepare a day ahead and bake the next morning.
Egg bakes are always a great way to easily serve a crowd and this one is most definitely a crowd pleaser! I made it for Mother’s Day this year and everybody loved it. Serve with a simple homemade blueberry sauce or maple syrup. Or… if you’re like me, top with both!
PrintBlueberry Overnight French Toast Bake
Ingredients
Scale
- 1 loaf artisan bread, torn into 1” pieces
- 1 8oz. pkg. cream cheese, cubed
- 1 C. fresh blueberries
- 10 eggs
- 2 1/2 C. whole milk*
- 1 tsp. vanilla
- 1/3 C. maple syrup
For Blueberry Sauce:
- 1 C. sugar
- 1 C. fresh blueberries
- 1 C. water
Instructions
- Butter a 9×13 baking dish. Place a layer of half the torn bread cubes, then dot with chunks of cream cheese, and sprinkle 1 cup of blueberries over top. Then top with remaining bread.
- In bowl, whisk together eggs, milk, vanilla and maple syrup. Pour evenly over mixture in baking dish to soak the bread. I like to press the bread down a bit to get it all covered. Then, cover dish with foil and set in refrigerator overnight.
- Remove dish from refrigerator in the morning about a half hour before baking to take the chill off and warm up a bit. Preheat oven to 350 degrees. Bake for 30 minutes covered, then an additional 20-30 minutes uncovered. Cook until center is firmed up.
- For the Blueberry Sauce: In saucepan combine sugar, water and blueberries and heat to boil while stirring for about 5 minutes. Reduce heat and simmer about 10 minutes until blueberries burst. If you want a little thicker sauce, combine a tablespoon of cornstarch with some water to make a cornstarch slurry and whisk into sauce to thicken to your desired thickness.
Notes
*If you’d like, try replacing one cup of whole milk with one cup half and half.