Blueberry Overnight French Toast Bake


  • 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


  • 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.


*If you’d like, try replacing one cup of whole milk with one cup half and half.