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Overnight Blueberry French Toast Casserole

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A make-ahead, comforting breakfast casserole featuring French bread cubes soaked in a rich custard with sweet blueberries and cream cheese, baked to golden perfection.

Ingredients

1 loaf French bread (about 12–14 oz), slightly stale

1 cup fresh or frozen blueberries

8 large eggs

2¼ cups whole milk

½ teaspoon ground cinnamon

¾ cup packed light brown sugar

1 tablespoon pure vanilla extract

1 package (8 oz) cream cheese, softened and cut into cubes

Instructions

  1. Grease a 9×13-inch baking dish with butter or nonstick spray. Slice the French bread into cubes and spread evenly in the dish. Scatter blueberries and cream cheese cubes over the bread.
  2. In a large bowl, whisk together eggs, milk, cinnamon, brown sugar, and vanilla extract until well combined.
  3. Pour the custard mixture evenly over the bread, ensuring all pieces are soaked. Cover tightly with plastic wrap and refrigerate overnight or for at least 3 hours.
  4. Preheat oven to 350°F (177°C). Remove casserole from refrigerator and let sit at room temperature while oven preheats.
  5. Bake uncovered for 45–55 minutes, or until top is golden brown and center is set.
  6. Let cool about 10 minutes before slicing and serving. Optionally dust with powdered sugar or drizzle with maple syrup.

Notes

  • Use slightly stale bread for better custard absorption; fresh bread can be dried out beforehand if needed.
  • Blueberries can be fresh or frozen; tossing in flour helps prevent sinking.
  • Can substitute cream cheese with mascarpone or ricotta for variation.
  • Store leftovers in airtight container in refrigerator up to 3 days or freeze portions up to 2 months.
  • Reheat slices in microwave or whole casserole in oven before serving.
  • Optional additions include chopped nuts like pecans or walnuts for crunch.

Nutrition

Find it online: https://recipesbyjanet.com/overnight-blueberry-french-toast-casserole/