Overnight Blueberry French Toast

Leah Robertson


This recipe comes from the Siloam Springs, AR Dogwood Quilters cookbook.
I use day old (or older) french bread or sub rolls. Nice thick bread is best.


★★★★★ 1 vote

1 Hr


  • 12 slice
    french bread, day old, cut into 1" cubes
  • 2 --8 oz
    pkgs. cream cheese, cut into 1" cubes
  • 2 c
    fresh or fresh frozen blueberries
  • 12
  • 2 c
  • 1 tsp
    vanilla extract
  • 1/3 c
    maple syrup
  • 1 c
    white sugar
  • 2 Tbsp
  • 1 c
  • 1 Tbsp

How to Make Overnight Blueberry French Toast


  1. Lightly grease a 9x13 baking dish. Arrange half the bread cubes in the dish and top with cream cheese cubes. Sprinkle 1 C. blueberries over the cream cheese and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla and syrup. Pour over the bread cubes. Cover and refrigerate overnight. Remove the bread-cube mixture from the refrigerator about 30 minutes before baking.
  2. Preheat oven to 350 degrees. Cover with foil and bake 30 mins. Uncover and continue baking 25-30 minutes, until center is firm and surface is lightly browned.
  3. In a med. saucepan, mix the sugar, cornstarch and water. Bring to boil. Stirring constantly, cook 3-4 min. Mix in a remaining 1 C. blueberries. Reduce heat and simmer 10 min. until the blueberries burst. Stir in the butter and pour over the baked French toast.

Printable Recipe Card

About Overnight Blueberry French Toast

Course/Dish: Breakfast Casseroles
Regional Style: French
Hashtags: #toast, #blueberry

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