Overnight Blueberry French Toast
This creamy blueberry French toast casserole combines rich cream cheese layers and fresh blueberries for a delicious, easy overnight breakfast your family will love.
Equipment
- 1 10×14-inch baking dish for layering and baking the casserole
- 1 Mixing bowls
- 1 whisk
- 1 aluminum foil for covering dish while refrigerating and initial baking
Ingredients
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tbsp vanilla extract divided
- 2 tbsp whole milk
- 2 cups milk
- 8 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 loaves cubed French bread day-old preferred
- 2 cups fresh blueberries divided
Instructions
- In a bowl, blend softened cream cheese, powdered sugar, 2 tbsp milk, and 1 tbsp vanilla extract until smooth, then gently fold in 1 cup blueberries.
- Layer half the cubed bread evenly in a 10×14-inch baking dish.
- Spread the cream cheese and blueberry mixture evenly over the bread layer.
- Top with the remaining bread cubes to form a second layer.
- In a large bowl, whisk together milk, eggs, 1 tbsp vanilla extract, cinnamon, and nutmeg until fully combined.
- Pour the egg mixture over the layered bread, soaking it thoroughly.
- Sprinkle the remaining 1 cup blueberries evenly on top.
- Cover the dish tightly with aluminum foil and refrigerate for 8 hours or overnight.
- Remove the casserole from the refrigerator 30 to 60 minutes before baking.
- Preheat the oven to 375°F (190°C).
- Bake the casserole covered with foil for 45 minutes.
- Remove the foil and bake an additional 30 minutes until the center is set and the top is lightly browned.
- Allow the casserole to cool slightly before serving.
Notes
- Use day-old bread for better soaking and texture.
- Can be prepared the night before for a convenient breakfast.
- Store leftovers covered in the refrigerator up to 3 days.
- Add a streusel topping for extra crunch if desired.