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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: 10 people
Calories: 495kcal
Author: Debbie

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.

Nutrition

Serving: 1g | Calories: 495kcal | Carbohydrates: 56g | Protein: 15g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 254mg | Sodium: 428mg | Potassium: 289mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1022IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 2mg