Description
This Overnight Blueberry French Toast casserole is a delicious and easy make-ahead breakfast that combines cream cheese, fresh blueberries, and custardy bread cubes soaked overnight. Perfect for feeding a crowd, it bakes to golden perfection with a soft, creamy center and is ideal for weekend brunch or special occasions.
Ingredients
Scale
French Toast Casserole
- 12 slices day-old bread, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1-inch cubes
- 1 cup fresh blueberries
Custard Mixture
- 12 large eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- â…“ cup maple syrup
Instructions
- Prepare the Casserole: Lightly grease a 9×13-inch baking dish to ensure the casserole does not stick, then arrange half of the bread cubes evenly in the dish.
- Add Cream Cheese: Top the bread layer with the cream cheese cubes, evenly distributing them for creamy pockets in every bite.
- Sprinkle Blueberries & Top Bread: Scatter the fresh blueberries over the cream cheese, then cover with the remaining bread cubes to sandwich the filling layers.
- Make the Custard: In a large bowl, whisk together the beaten eggs, milk, vanilla extract, and maple syrup until the mixture is smooth and fully combined, forming the custard base.
- Pour Custard & Refrigerate: Pour the custard evenly over the bread, cream cheese, and blueberries. Cover the dish tightly with plastic wrap or foil and refrigerate overnight to allow the bread to soak up the custard fully.
- Preheat and Remove from Fridge: About 30 minutes before baking, remove the casserole from the refrigerator to come closer to room temperature. Meanwhile, preheat your oven to 350°F (175°C).
- Bake Covered: Cover the casserole with foil and bake for 30 minutes to cook through without drying out the custard.
- Uncover and Finish Baking: Remove the foil and bake for an additional 25 to 30 minutes until the center is firm and the top is lightly browned and set.
- Cool Slightly & Serve: Allow the casserole to cool for a few minutes before serving. Serve warm topped with extra maple syrup or whipped cream if desired for added sweetness and texture.
Notes
- Using day-old bread or slightly stale bread helps it absorb the custard better without becoming too soggy.
- Freezing the casserole after assembling and before baking is an option for longer storage; just increase baking time accordingly when cooking from frozen.
- Substitute cream cheese with mascarpone for a richer texture or use dairy-free cream cheese to make it lactose-free.
- This recipe can be doubled by using two 9×13-inch dishes or a larger casserole dish.
- Try adding lemon zest to the custard for a fresh citrus twist that complements the blueberries.
