Overnight Blueberry French Toast

Prep Time: 15 minutes

Cook Time: 55 minutes

Additional Time: 8 hours 30 minutes

Total Time: 9 hours 40 minutes

Servings: 10



French Toast Casserole:

12 slices of day-old bread, cut into 1-inch cubes

2 (8 oz.) packages of cream cheese, cut into 1-inch cubes

1 cup fresh blueberries

12 eggs, beaten

2 cups milk

1 tsp. vanilla extract

⅓ cup maple syrup

Blueberry Sauce:

1 cup white sugar

1 cup water

2 tbsp. cornstarch

1 cup fresh blueberries

1 tbsp. butter



Cook a casserole: Grease a 9×13-inch baking dish very lightly—place cream cheese cubes on top of half of the bread cubes on the plate.

The remaining bread cubes should be placed on the blueberries and cream cheese. Whisk the eggs, milk, vanilla extract, and syrup in a large bowl until thoroughly blended. Pour the mixture over the bread cubes.

Overnight, cover, and chill. Thirty minutes before baking, take the casserole out of the refrigerator. The oven should be preheated to 350 degrees F (175 degrees C). For 30 minutes, bake the casserole covered in a preheated oven.

Remove the cover, and bake for another 25 to 30 minutes until the middle is firm and the surface is gently browned.

Prepare the blueberry sauce in the interim: In a medium saucepan, combine the sugar, water, and cornstarch; boil and cook for three to four minutes while stirring frequently.

Blueberries should start to burst after around 10 minutes of simmering, so stir them in after lowering the heat. Add butter and stir. The warm syrup should be drizzled on top of casserole servings when they are served.