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Delicious overnight blueberry French toast topped with fresh blueberries

Overnight Blueberry French Toast

A delicious, warm breakfast that combines the sweet flavors of French toast with the vibrant burst of blueberries, prepared the night before for convenience.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 slices day-old Texas toast Thick and sturdy, perfect for soaking up the custard; substitute with a loaf of French bread if desired.
  • 2 8-ounce packages cream cheese Choose full-fat or low-fat based on preference.
  • 1 cup blueberries Fresh or canned, opt for in-season berries for best flavor.
  • 2 cups milk Whole milk for creaminess; skim for lighter option.
  • 12 large eggs, beaten Farm-fresh eggs are better for flavor.
  • 1 teaspoon vanilla extract Real vanilla beans offer an even richer flavor.
  • ⅓ cup maple syrup Natural sweetener that pairs beautifully with blueberries.
  • 1 cup granulated sugar Adjust based on taste preferences.
  • 2 tablespoons cornstarch Thickener that ensures a pudding-like texture; can be omitted if preferred.
  • 1 cup water Used for dissolving cornstarch.
  • 1 tablespoon salted butter Adds richness and prevents sticking during baking.

Method
 

Preparation
  1. Cube the Texas toast (or French bread) into 1-inch pieces.
  2. In a large bowl, whisk together the eggs, milk, vanilla extract, maple syrup, sugar, and cornstarch.
  3. Fold in the cream cheese cubes until evenly incorporated into the custard mixture.
  4. Gently add the blueberries, avoiding crushing them.
  5. Layer the bread cubes in a greased baking dish and pour the custard over them, pressing down to ensure full submersion.
  6. Cover with plastic wrap and refrigerate overnight.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Remove the dish from the refrigerator and let it sit at room temperature for about 30 minutes while the oven preheats.
  3. Dot the top with butter before baking.
  4. Bake for 45-50 minutes until the top is golden and custard is set.
  5. Serve warm, drizzled with maple syrup and topped with extra blueberries if desired.

Notes

For best results, use day-old bread and ensure overnight soak for optimal flavor. This dish can be stored in the refrigerator for up to three days or frozen for up to three months.