Irresistible Overnight Blueberry French Toast
Looking for a simple yet scrumptious breakfast to please the whole family? This Overnight Blueberry French Toast Casserole is your new go-to recipe. Packed with juicy blueberries and soaked in a rich cinnamon-vanilla custard, it’s perfectly soft in the middle with golden crispy edges. Prep it the night before for a stress-free morning treat everyone will love!
Start your morning with this easy Overnight Blueberry French Toast Casserole. Sweet, fluffy, and bursting with fresh blueberries. Perfect make-ahead breakfast!
- Big payoff, low effort: You get rich, familiar flavors without complicated preparation.
- Weeknight- and guest-worthy: Perfect for family dinners or when entertaining.
- Made with real-life pantry staples: Simple ingredients mean minimal shopping trips.
- Easy to customize: Swap ingredients to match your preferences and dietary needs.
Ingredients for Overnight Blueberry French Toast Casserole Recipe – Easy & Delicious Breakfast
Irresistible Overnight Blueberry French Toast - Ingredients
How to Make Overnight Blueberry French Toast Casserole Recipe – Easy & Delicious Breakfast
Irresistible Overnight Blueberry French Toast - Final Result
Overnight Blueberry French Toast Casserole Recipe – Easy & Delicious Breakfast
Start your morning with this easy Overnight Blueberry French Toast Casserole. Sweet, fluffy, and bursting with fresh blueberries. Perfect make-ahead breakfast!
Ingredients
Main Ingredients
- 1 loaf of day-old French bread (about 10 cups, cubed)
- 2 cups fresh blueberries (can use frozen, thawed and drained)
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
Optional Toppings
- Powdered sugar
- Maple syrup
- Whipped cream
- Toasted sliced almonds or pecans
Instructions
- Prepare the Bread and Blueberries: Lightly grease a 9x13 inch baking dish. Spread half of the cubed bread evenly into the dish. Scatter half of the blueberries over the bread. Repeat layer with remaining bread and blueberries.
- Make the Custard: In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
- Combine and Soak: Pour the custard evenly over the layered bread and blueberries. Press down gently with a spatula to help bread absorb the custard. Cover tightly with plastic wrap and refrigerate overnight (at least 6 hours).
- Bake: Remove casserole from fridge and preheat oven to 350°F (175°C). Bake uncovered for 40-45 minutes, or until the top is golden brown and the custard is set.
- Serve: Let cool for 5 minutes before serving. Dust with powdered sugar, drizzle with maple syrup, and add whipped cream or nuts if desired.
Nutrition Information
Recipe Notes & Tips
- Use day-old or slightly stale bread for best custard absorption; fresh bread tends to get soggy.
- Substitute milk and cream with almond or oat milk for a dairy-free version.
- Blueberries can be swapped with raspberries or chopped strawberries for a different berry twist.
- Store leftovers covered in the fridge for up to 3 days; reheat in oven for best texture.