OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

We are currently working on a cookbook from the members of our church. I have been blessed to serve on the team that is putting it together. This recipe immediately grabbed my attention. The lady who sent in the recipe is a fabulous cook! She has given permission for me to share it with you. Thanks, Lillie!

This recipe would be great for breakfast or brunch. It has become my favorite “holiday morning” meal.

Butter a 13x9x2 inch baking dish. Spread 1/2 the bread cubes to the bottom of the baking dish.

Place the cream cheese cubes on top of the bread layer.

Spread the blueberries over the cream cheese and top with the remaining bread cubes.

Mix the eggs, milk, and honey or syrup until thoroughly combined. Pour over the bread mixture. Cover with aluminum foil and refrigerate 8 hours or overnight. I used honey because we have an abundance.

I used our farm-fresh eggs. The yolks are SO orange, it makes it look like I added food coloring to this… I didn’t!

Remove from the refrigerator 30 minutes before baking. Bake covered at 350 degrees for 30 minutes. Uncover and bake for an additional 25-30 minutes until golden brown and the center is set.

While the casserole is baking, prepare the blueberry sauce.

To serve, cut the casserole into squares and spoon the sauce over the top. Sprinkle with powdered sugar. Enjoy!

Print Recipe

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Made with cream cheese and blueberries, this Overnight Blueberry French Toast Casserole is a crowd pleaser. It's perfect for breakfast or brunch and has become our favorite "holiday morning" breakfast recipe.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: blueberries, breakfast, casserole

Servings: 8 people

Ingredients

• 12 slices day old bread cut into 1 inch cubes
• 2-8 oz packages cream cheese cut into 1 inch cubes
• 1 cup blueberries fresh or frozen
• 12 eggs
• 2 cups milk
• 1/3 cup honey or maple syrup

BLUEBERRY SAUCE

• 1 cup sugar
• 2 tablespoons corn starch
• 1 tablespoon butter
• 1 cup water
• 1 cup blueberries fresh or frozen

Instructions

• Butter a 9x13 baking dish. Place half the bread cubes into the pan.
• Place the cream cheese over the bread. Place the blueberries evenly over this mixture. 
• Spread the remaining bread cubes over the casserole.
• In a large bowl, beat the eggs, milk, and honey. Mix well. Pour over bread mixture. Cover with aluminum foil and refrigerate for 8 hours or overnight.
• Remove from the refrigerator 30 minutes prior to baking. Bake in a preheated 350-degree oven for 30 minutes. Remove foil and bake 25-30 minutes longer or until golden brown and center is set. 

BLUEBERRY SAUCE

• In a large, heavy bottom saucepan, combine sugar, cornstarch, and water. Stir well. Bring to a boil over medium heat and boil for 3 minutes, stirring constantly.
• Stir in blueberries, reduce heat, and simmer for 8-10 minutes or until blueberries begin to pop.
• Stir in butter until melted.