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Overnight blueberry french toast casserole preps in 10 minutes for an indulgent, hot, and no-fuss breakfast – perfect for holidays!
A Berry Good Breakfast
Overnight casseroles are a breakfast staple at our house, especially for holidays!
Our classic French toast bake is one we make several times a year, but when we are want to change things up, today’s Blueberry French Toast Casserole is a go to. And if you love blueberries and cream cheese, you’ll love it too!
This casserole is made the night before, making your morning easy and TASTY! It’s also simple (prepped in 10 minutes) and is a deliciously indulgent breakfast recipe perfect for feeding a crowd.
WHY WE LOVE IT:
- Makes a pan-full. This easy breakfast feeds a crowd, serving around 12 people!
- Blueberries and cream! With the cream cheese and berry combination this casserole could even be a sweet dessert.
- Overnight casserole. Prep this casserole in 10 minutes, then chill overnight. Bake it up in the morning for an EASY, tasty breakfast!
Ingredients
PREP TIME: 10 minutes CHILL TIME: 8 hours COOK TIME: 55 minutes
French Toast Casserole
- 1 loaf of French bread or 12 slices of bread, cut into one inch cubes – store-bought or homemade. Or use Sourdough Bread, Challah bread, or Texas Toast. Make sure it’s a little stale and crusty. The lack of moisture will absorb more of the delicious egg custard.
- 1 (8-ounce) package cream cheese, cut into small pieces – or mascarpone cheese
- 1 cup fresh blueberries – or frozen blueberries, thaw first
- 8 large eggs
- 2 cups milk – whole milk or 2% milk
- ½ cup heavy cream or half and half
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
Blueberry Syrup
- 1 cup fresh blueberries – or thawed frozen blueberries
- 1 cup granulated sugar
- 2 tablespoons corn starch
- 1 cup water
- optional topping – dust with powdered sugar, lemon zest
How to Make Blueberry French Toast Casserole
- PREP. Grease a 9×13 baking dish, and spread half of the bread cubes in the bottom of the dish.
- ASSEMBLE. Sprinkle 8-ounce cream cheese slices and 1 cup blueberries evenly over the top of the bread cubes. Top with the remaining bread cubes.
- In a medium bowl, whisk 8 eggs, 2 cups milk, ½ cup heavy cream, ¾ cup sugar, and 1 tablespoon vanilla. Beat the eggs in well so you don’t have streaks of egg whites.
- Pour the egg mixture evenly over the bread cubes. (If you can’t let the casserole sit overnight try to at least soak it for 3-4 hours so that the bread has enough time to absorb up the custard.)
- CHILL. Cover with aluminum foil and refrigerate overnight.
- BAKE. Remove the casserole from the fridge 30 minutes before baking. Preheat the oven to 350°F. Bake covered for 30 minutes, then remove the foil and bake an additional 25-30 minutes, until cooked through.
- TOPPING. While the casserole is baking, make the syrup by adding 1 cup blueberries, 1 cup sugar, 2 tablespoons corn starch, and 1 cup water to a medium saucepan.
- Bring the mixture to a simmer and cook, stirring frequently, until the blueberries burst and the sauce thickens. Remove from heat and let stand for a few minutes before serving.
- SERVE. Cut squares of the French toast casserole and drizzle with the blueberry syrup.
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Blueberry French Toast Casserole
Ingredients
French Toast Casserole
- 1 loaf of French bread or 12 slices of bread, cut into one inch cubes
- 1 (8-ounce) package cream cheese, cut into small pieces
- 1 cup fresh blueberries
- 8 eggs
- 2 cups milk
- ½ cup heavy cream or half and half
- ¾ cup sugar
- 1 tablespoon vanilla extract
Syrup
- 1 cup fresh blueberries
- 1 cup sugar
- 2 tablespoons corn starch
- 1 cup water
Instructions
- Grease a 9×13-inch baking dish, and spread half of the bread cubes in the bottom of the dish. Sprinkle the cream cheese pieces and blueberries evenly over the top of the bread cubes. Top with the remaining bread cubes.
- In a medium bowl, whisk the eggs, milk, heavy cream, sugar, and vanilla. Pour the egg mixture evenly over the bread cubes. Cover with foil and refrigerate overnight.
- Remove the casserole from the fridge 30 minutes before baking. Preheat the oven to 350°F. Bake for 30 minutes (still covered with foil), then remove the foil and bake for an additional 25-30 minutes, until cooked through.
Syrup
- While the casserole is baking, make the syrup. Add the blueberries, sugar, corn starch, and water to a medium saucepan. Bring the mixture to a simmer and cook, stirring frequently, until the blueberries burst and the sauce thickens. Remove from heat and let stand for a few minutes before serving.
- To serve, cut squares of the french toast casserole and drizzle with the blueberry syrup.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble the casserole but instead of putting it in the fridge, cover the pan with plastic wrap and then add a layer of aluminum foil. Label and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Store leftover casserole in an airtight container(s) in the fridge for 2-3 days or freezer for 1-2 months. Reheat at 350°F until warm in the center. If you are in a hurry you can also use the microwave.
I make something very similar but I toss the cream cheese cubes in a cinnamon/sugar mixture before adding with blueberries
Sounds delicious!!
An easy make ahead recipe! Perfect for weekends
I love yhe bright flavor that blueberries add to a normally heavier breakfast dish. Very good.
My family goes crazy over this!! They love blueberries & french toast! I am trying other fruits too!
This is so delicious! Made it this past weekend and everyone loved it. So simple to throw together too!
Always enjoy preMade breakfast casseroles. Such a treat. Not hard to make.
We love French toast casseroles here & the blueberries add so much more flavor. Can’t wait to make for extended family!
How would the recipe change if you used strawberries instead of blueberries?
I haven’t tried, but I would just keep everything the same, except swapping the fruit. Hope you like it!
hey, ALICIA, thanks for sharing this AWESOME recipe. I have a question can I use MOZZARELLA cheese? I know you have mentioned the “cream cheese” as an ingredient.
I personally haven’t used mozzarella. It’s not a sweet cheese, like the cream cheese or mascarpone, but you can really adapt any recipe to what you like 🙂