Christmas is the perfect holiday for a decadent, delicious and special breakfast. Unfortunately, many “special” breakfast options chain you to the stove when you want to be lounging around the tree opening presents. My Mother-In-Law made this delicious Overnight Blueberry French Toast Casserole every Christmas. She and I would make it the night before. Then you pop it in the fridge for the night and then in the oven once Christmas morning arrives. All the blueberry and cream cheese deliciousness makes it special for Christmas without ruining Christmas morning for the cook. It’s a win/win all around.
You can skip the homemade blueberry sauce if you like. Overnight Blueberry French Toast Casserole is also delicious with pure maple syrup…though I would be lying if I said it was as good. I am partial to the homemade blueberry syrup. So if you can, take the time to make it. You won’t regret it, I promise!
Overnight Blueberry French Toast
Ingredients
- 3/4 loaf French bread
- 6 oz lite cream cheese cut into small cubes
- 1/2 cup frozen blueberries
- 4 eggs
- 3/4 cups milk
- 2 1/2 Tbsp maple syrup
Blueberry Syrup
- 1 cup sugar
- 2 Tbsp cornstarch
- 1 cup water
- 1 cup blueberries
- 1 tsp butter
Instructions
- Grease a 2 quart casserole dish. Cut bread into 1 inch cubes. Place half the bread cubes in casserole dish. Sprinkle with cream cheese and blueberries. Top with remaining bread cubes.
French Toast Bake
- In a large bowl, beat eggs, milk and syrup. Pour over the bread mixture in the casserole dish. Press down on bread to make sure that the egg mixture is distributed throughout the bread. Cover with plastic wrap and refrigerate for at least 8 hours.
- Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Remove plastic wrap from casserole and cover with aluminum foil. Bake for 30 minutes. Uncover and bake for an additional 25-30 minutes or until golden brown and center is set. Let sit for 5 - 10 minutes prior to serving.
Blueberry Syrup
- In a heavy saucepan, combine sugar and cornstarch. Add water. Bring to a boil over medium heat. Boil 3 minutes while stirring constantly. Add blueberries and reduce heat to simmer. Simmer for 8-10 minutes or until blueberries burst. Stir in butter until melted. Serve with french toast above.
Nutrition
Love the Overnight Blueberry French Toast Casserole but want to try other breakfast recipe? Check these out!
Cranberry Bliss Overnight French Toast Bake
April Hargraves says
December 22, 2011 at 5:52 amI think I may make this for Christmas brunch this year!
Jennifer says
March 25, 2012 at 2:09 pmOMG!!! I just made this and can’t stop eating it! I made a few variations to accomodate what I had in my kitchen.
Michele says
July 25, 2012 at 11:03 pmI stumbled upon your site by accident and glad I did. I have picked up a few great recipes for my camping trip. Thanks!
hallie pettegrew says
January 31, 2013 at 3:50 pmI actually just made this but altered a few things. First, I didn’t use french bread…… I chose a big loaf of Italian ….sliced it in inch slices….but then I buttered both sides,sprinkled with cinnamon sugar and baked (@ 425) for about 15-20 minutes til golden brown and yummy> NEXT, I then cubed it and followed the rest of the recipe……i DID,however use REAL blueberries to make the syrup. It turned out amazingly!……Felt the need to add a few more eggs and syrup than the recipe as well…..the dish was much bigger than i originally thought with all things considered. You can’t go wrong!!!
Dana says
March 17, 2013 at 7:57 pmI have my parents coming for a visit, thanks for the idea!! 🙂
Heather says
March 26, 2013 at 9:00 amI made this today and was soooo gooooood!!!!! It was a snow day today, kids home, hubby home and what a great brunch we just had. Thank you so much for sharing:)
Merry says
March 26, 2013 at 12:51 pmYou are welcome! Your comment made me smile. Thank you!
Melissa says
March 31, 2013 at 3:21 pmA big hit!
I made this for Easter and it was really good. I substituted those Hawaiian rolls that are a bit sweet. MMMM good. Semi freezing the cream cheese would assist in cutting it in small cubes.
Fun to make your own blueberry sauce. Now I know how easy it is, I will try this with strawberries etc.
Thanks for posting!
Melissa
Merry says
March 31, 2013 at 6:37 pmSo glad you enjoyed it!
April says
May 28, 2013 at 8:30 amI made this today and it is amazingly good! I used almond milk for the milk and had to make a little more egg mixture bc my pan was 3 quarts, but followed the recipe pretty closely. I wasn’t sure what to think of baked French Toast, if it would be soggy, but it was just right and delicious! I only drizzled just a little bit of the sauce on each serving and it was perfect, not too sweet. 🙂 Thanks for sharing and give your Grammy a kiss – Grandmas are the best!
Louise says
June 29, 2013 at 3:52 pmGreat stuff, Thinking of peaches for when I go to visit my sis in Georgia. Her hubby will love it. Thanks
Barb says
September 11, 2013 at 10:23 amThis looks absolutely delish. Will book mark for future reference. Love the look on the blog by the way (meant to comment on your FB post to calgary bloggers group).Clean, fresh, uncluttered. My fav is ‘you’ on the scooter up top! 🙂
Dana says
May 10, 2014 at 6:07 pmMother’s Day tradition!
Laura says
December 24, 2015 at 10:37 pmThis sounds great! How many, please, would it serve?
Thanks!
Jaclyn Anne says
August 1, 2018 at 4:49 pmAs a blueberry-lover, I approve of this breakfast casserole! This is totally perfect for making Saturday night so that the whole family can sit down together for a delicious breakfast Sunday morning.
krystal says
August 1, 2018 at 7:30 pmI’ve never done an overnight recipe before, but this is so cool! It looks easy enough for me to try!