Overnight Blueberry French Toast Casserole is so easy to make ahead and then bake the next morning! This french toast casserole is packed full of sweet cream cheese and blueberries!
I originally posted this recipe back on December 12, 2016, and it immediately became one of the most popular recipes on my blog! It was featured on Brit + CO Blueberry Breakfast Recipes amongst many other sites as well. And, with good reason, it’s SO delicious! While I have revamped some of the older pictures I kept a few of the originals too so that you can see how this casserole is assembled.
I happen to love all of the overnight french toast recipes just like this Lemon Berry Overnight French Toast and my S’mores French Toast Casserole. It’s great to wake up on the weekend and be able to just pop your breakfast right in the oven and not have to do any work!
How to Make French Toast Casserole:
For this french toast casserole, you will start by slicing up two baguettes that are each about 12 inches long. Slice them into pieces that are about 1/2 – 1 inch thick.
Set the bread aside and use a mixer to beat together the softened cream cheese with the maple syrup and cinnamon, then fold in the blueberries. You can use fresh or frozen blueberries for this recipe.
Now, butter a 9×13 or 3-quart casserole dish. Spread about 1 Tablespoon of the blueberry cream cheese mixture onto ONE side of each slice of bread. Layer them into your prepared casserole dish as shown in the picture below.
Next, whisk together your milk, eggs, and vanilla and pour evenly over the casserole. Press down slightly on the pieces of bread to make sure they really soak up that egg mixture.
Cover and refrigerate at this point for at least 4 hours and overnight is best if possible.
How to Reheat French Toast Casserole:
In the morning simply take this out of the refrigerator and bake in a 350-degree oven with the foil still on for 35 minutes. After the time is up, remove the foil and bake for an additional 10 minutes until the top is golden.
I recommend storing leftovers of this in the same pan in the refrigerator and re-heating in the oven. It’s best if consumed within two days after cooking.
Enjoy!
~Nichole
Overnight Blueberry French Toast Casserole
Ingredients
FOR THE FRENCH TOAST
- 2 (12 inch long) French Baguettes, cut into 1/2 slices (discard the ends)
- 12 Ounces Cream Cheese, Softened
- 1/4 Cup Maple Syrup
- 2 Cups Blueberries
- 1/2 Teaspoon Cinnamon
- 2 Large Eggs
- 1 1/2 Cups Heavy Cream or Milk
- 1/2 Teaspoon Vanilla Extract
FOR THE TOPPING:
- 1/2 Stick Butter
- 1/3 Cup Brown Sugar
- 1/4 Cup Maple Syrup
- 1/2 Teaspoon ground cinnamon
Instructions
- Lightly butter a 3 quart casserole dish.
- In a medium bowl using a hand mixer or large spoon, combine the cream cheese with the maple syrup, and cinnamon, then fold in the blueberries.
- Spread about one Tablespoon of the blueberry cream cheese mixture onto one side of each slice of bread. Place bread slices evenly in a row in the prepared baking dish.
- Use a glass measuring cup or medium bowl to whisk together the eggs, cream or milk, and vanilla extract. Pour mixture evenly over bread slices.
- Cover pan with foil and refrigerate at least 4 hours to overnight. (Overnight is best).
- Preheat oven to 350 degrees.
- Place the french toast in the oven with the foil on and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes until top is golden brown.
FOR THE TOPPING:
- Melt butter in a small saucepan over medium heat. Whisk in the brown sugar until smooth. Whisk in the maple syrup and cinnamon. Drizzle over french toast as desired.
Do I absolutely have to put it in the fridge? Wanted to make it for dinner tonight.
Hi! Yes, for best results it should be refrigerated for at least 2-3 hours before baking. That allows the bread to properly soak up the egg mixture.
Do you use “real” maple syrup, or more like Log Cabin?
I typically do use real maple syrup, but either is fine 🙂
Have you ever tried using almond milk or an alternative dairy to the milk/cream?
Hi! I haven’t, but, I think that almond milk would work just fine 🙂
Thank you for sharing! This looks amazing.
Everybody is talking about using this wonderful recipe for breakfast or brunch. Why not as a dessert? I can definitely see my family gobbling this up at the end of the day. I wouldn’t mind maybe chopped walnuts scattered throughout for added taste and crunch. Serve it warm with a scoop of vanilla or go outside the box and top it with a scoop of salted caramel ice cream.
That sounds wonderful!
Hi im gonna try thus for my thanksgiving breakfast im feed 16 and was wondering if i could cook this in a foil throw away cassarole that u can buy at stores if so i need to know if baking directions are different.
Sincererly
Very nervouse first timer thanksgiving cooker
Hello! Yes, you can use a throw away foil pan and there’s no need to change anything. I would make sure you spray the foil pan generously with non-stick cooking spray. Have a great Thanksgiving! 🙂
This was amazing! Made it for brunch with the neighborhood ladies and it was a big hit. Everyone wants the recipe.
As a leftover, it’s even better!!
Hi I’m making this for a friend and was wondering if the glaze could be added before it’s baked
Sure, I think that would be just fine 🙂
I made some blueberry sauce for a dinner party that was used for ice cream sundaes. I have quite a bit and am wondering if I can use that sauce for this recipe instead of fresh blueberries. It is not a very sweet sauce.
Hi, Cindy! That sounds delicious! I’ve never tried using blueberry sauce instead of blueberries. But, I really think it would work just fine. Depending on the sauce, your french toast may have a little more color to it than if you just used fresh or frozen blueberries, so that’s something to keep in mind. 🙂
Thank you Nicole for your quick response. I am going to try this approach, using up my beautiful blueberry sauce for this recipe. I will try to remember to let you know how well it worked. I realize it may not look quite the same as your dish but I bet it will taste good.
Cindy
can you make this with sliced strawberries too? I’m thinking yes. I’m having a brunch this weekend and I’m planning to make one of each for 15 people along with quiche and other things.
Hi, Irene! Yes, you can definitely use strawberries instead if you prefer! 🙂