This Overnight Blueberry French Toast Casserole is the ultimate breakfast without the morning rush.
Fluffy bread, juicy blueberries, and cream cheese are baked in a simple custard for a breakfast everyone will love. Prep it the night before, pop it in the oven, and start your day with a delicious, warm, and comforting meal.
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Ingredients
- French Bread: Day-old or slightly dried bread works best because it absorbs the custard without becoming too mushy. Avoid soft sandwich bread.
- Cream Cheese: Use full-fat for the richest flavor, or a lower-fat version for a lighter option. Cut into small cubes so it melts evenly.
- Blueberries: Fresh or frozen both work. If using frozen, no need to thaw—just toss them in!
- Eggs
- Milk: Use the milk of your choice. I often use whole milk, which adds a little more richness, but any milk, dairy or not, will work.
- Maple Syrup
- Vanilla
- Cinnamon
Variations: Add lemon zest to the custard to add some brightness. Swap the cream cheese for mascarpone.
You will also need a 9 x 13-inch baking dish.
How to Make Blueberry French Toast Casserole
This blueberry french toast casserole with cream cheese is so simple, it comes together with less than 10 minutes of prep.
- Prepare the Bread – Leave the bread out for a few hours to dry slightly. If needed, you can place it on a baking tray at 300˚F for about 8 minutes.
- Assemble the Casserole – Grease a 9 x 13-inch baking dish with butter or nonstick spray. Layer half of the bread cubes in the dish, then scatter the cream cheese and half the blueberries over the bread. Top with the remaining bread and blueberries.
- Make the Custard – In a mixing bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt until smooth. Pour evenly over the bread mixture.
- Refrigerate Overnight – Cover the dish with foil and refrigerate for at least 6 hours (or overnight).
- Bake to Perfection – Bake uncovered until a knife inserted in the center comes out clean.
- Cool & Serve – Let the casserole rest for about 10 minutes before slicing. Dust with powdered sugar, drizzle with extra syrup, and enjoy!
Ayla’s Tips for Success
✅ Use Stale Bread – Slightly dried-out bread absorbs the custard better and prevents sogginess.
✅ Make It Dairy-Free – Substitute almond milk and dairy-free cream cheese if needed.
✅ Freezing Option – You can freeze the baked casserole for up to 2 months. Reheat individual portions in the microwave or oven.
More Yummy Breakfast Ideas
Brown Sugar Baked Oatmeal – perfect for meal prep
Cherry Scones – flaky, buttery, and filled with juicy cherries
Lemon Ricotta Pancakes – fluffy and rich
Blueberry French Toast Casserole
Equipment
- 9 x 13-inch baking pan
Ingredients
- 1 loaf French bread cut into 1-inch cubes
- 8 ounces cream cheese cut into bite-sized pieces
- 1½ cups blueberries fresh or frozen
- 8 eggs
- 2¼ cups milk
- ½ cup maple syrup
- 1½ teaspoons vanilla
- ½ teaspoon cinnamon
Instructions
- Leave bread cubes out for a few hours.
- Grease a 9 x 13-inch baking dish. Layer half of the bread cubes in the pan. Top with cream cheese & half the blueberries. Top with remaining bread and blueberries.
- In a bowl, stir together the eggs, milk, syrup, vanilla, and cinnamon until well mixed. Pour over the bread cubes, cover, and refrigerate overnight.
- Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
- Bake uncovered 50-60 minutes or until a knife inserted in the center comes out clean. Let rest for 10 minutes before serving.
Nutrition
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