Introduction

This Overnight Blueberry French Toast is a delightful, make-ahead breakfast perfect for busy mornings or special occasions. Soft cubes of Texas toast and cream cheese are soaked in a rich custard, baked, and topped with a warm blueberry sauce. It’s a comforting dish that’s sure to impress your family and guests.

A square piece of bread pudding sits on a white plate with a blue center and a light brown rim. The pudding has several layers of soft, golden-brown baked bread squares with a creamy layer peeking out beneath. On top, a thick, glossy, dark purple blueberry sauce with whole blueberries covers the bread pudding, dripping down the sides. A baking tray filled with more bread pieces is blurred in the background on a white marbled surface, with a few scattered blueberries nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 slices day old Texas toast, cut into 1-inch cubes (or 1 loaf of French bread)

2 (8-ounce) packages of cream cheese, cut into 1-inch cubes

1 cup blueberries, fresh or canned (for layering)

2 cups milk

12 eggs, beaten

1 teaspoon vanilla extract

⅓ cup maple syrup

1 cup granulated sugar

2 tablespoons cornstarch

1 cup water

1 cup blueberries, fresh or canned (for topping)

1 tablespoon salted butter

Instructions

Step 1: Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Place half of the bread cubes in the bottom of the dish.

Step 2: Evenly distribute the cream cheese cubes on top of the bread, sprinkle 1 cup of blueberries over that, then top with the remaining bread cubes.

Step 3: In a large bowl, whisk together the beaten eggs, milk, vanilla extract, and maple syrup. Pour this mixture evenly over the layered bread and cream cheese. Cover and refrigerate overnight.

Step 4: About 30 minutes before baking, remove the French toast from the fridge. Preheat your oven to 350°F (175°C).

Step 5: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, until the custard is set in the center.

Step 6: To make the blueberry topping, combine cornstarch, sugar, and water in a medium saucepan. Heat over medium, stirring constantly, until the mixture comes to a boil. Cook for 3 minutes.

Step 7: Stir in the remaining 1 cup of blueberries. If using canned blueberries, simmer for a few minutes. For fresh blueberries, simmer about 10 minutes until they burst and release their juices.

Step 8: Remove from heat and stir in the salted butter. Pour the warm blueberry topping over the baked French toast before serving.

Tips & Variations

Use day-old bread for best texture, as it soaks up the custard without becoming too soggy.

For a dairy-free version, substitute the milk with almond or oat milk and use a non-dairy cream cheese.

Try adding a sprinkle of cinnamon or nutmeg to the custard mixture for extra warmth and flavor.

Swap blueberries for raspberries or strawberries to change up the fruit topping.

FAQs

Can I prepare this French toast without overnight soaking?

While soaking overnight allows the bread to absorb the custard fully for a custardy texture, you can soak it for at least 1 hour if short on time. Baking times may vary slightly.

Can I make this recipe ahead and freeze it?

Yes, you can assemble the dish and freeze it before baking. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.