Overnight Blueberry French Toast Casserole Recipe

Are you looking for the perfect brunch recipe? Try this blueberry French toast casserole from Just A Pinch Recipes! This mouthwatering breakfast casserole is a staple make-ahead breakfast casserole in our home, and it’s always a hit whenever I make it. It’s quick and easy – you just have to refrigerate it overnight and bake it the next day. 

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And if you want it simpler, just use any preserved jam of your choice. Try this recipe today and impress your family! Watch the video below to learn the step by step instructions.

Ingredients:

• 12 slices of bread, any kind of French bread
• 2 packages of cream cheese, room temperature (8 oz each)
• 2 cups of blueberries, fresh or frozen (divided)
• 12 large eggs
• 1 cup milk
• 1/3 cup maple syrup (or honey)
• 1 cup sugar
• 2 tbsp cornstarch
• 1 cup water
• 1 tbsp butter

Directions:

Step 1

Grease a 9 x 13 casserole dish with cooking spray. After this, tear the bread slices into smaller pieces, and lay them at the bottom of the casserole dish. Next, add the cubed cream cheese and sprinkle 1 cup of blueberries. Set it aside. Now, crack 12 large eggs in a large mixing bowl, then add 1 cup milk and 1/3 cup maple syrup. Whisk well. Once done, pour the egg mixture over the casserole dish. Cover it with aluminum foil, then place it in the fridge overnight.

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Step 2

Make the blueberry sauce. Add 1 cup sugar, 2 tbsp cornstarch, and 1 cup of blueberries in a saucepan. Mix well. Next, stir in 1 tbsp butter, and simmer for eight to ten minutes, or until the blueberries start to burst. Once done, transfer to a bowl, cover with a plastic wrap, and refrigerate overnight.

Step 3

When ready to bake, place the casserole dish covered in a 350-degree F oven for 25 to 30 minutes. After 30 minutes, remove the foil and bake it uncovered for a further 25 minutes, or until the top is golden brown. In the meantime, heat the refrigerated blueberry sauce, then pour it over the casserole. Serve and enjoy.

Overnight Blueberry French Toast Casserole Recipe