This is such a good breakfast, you guys. It’s the best overnight casserole I’ve ever made! I love the flavor of the French Toast; and the layer of cream cheese with a smattering of blueberries makes this casserole perfection. Of course, you can’t go wrong with blueberry syrup. It’s always a winner. 🙂
Overnight Blueberry French Toast Casserole Printer-Friendly Recipe
Ingredients
Blueberry French Toast Casserole
1 1/2 loaves French Bread, cut into cubes
4 oz. cream cheese
1 tablespoon milk
1/2 cup powdered sugar
1 cup blueberries
1 cup milk
5 eggs
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup maple syrup
Blueberry Syrup
1 cup cold water
2 tablespoons corn starch
1/2 cup sugar
1 cup blueberries (fresh or frozen)
Directions
The night before baking
Spray an 8×8″ baking dish with nonstick cooking spray. Place half of the French Bread cubes evenly over the bottom of the dish.
In a medium bowl, mix together the cream cheese, milk, and powdered sugar until smooth (it will be a pretty thick mixture). Add in more powdered sugar if the mixture is too watery. Spread the cream cheese mix over the bread cubes. Sprinkle with just shy of 1 cup of blueberries. Place remaining bread cubes on the top.
In a medium bowl, whisk together milk, eggs, vanilla, cinnamon, nutmeg, and syrup. Pour over the casserole and sprinkle with what remains of the 1 cup of blueberries. Cover with foil and place in the fridge overnight.
The day of baking
Take casserole out of refrigerator 30 minutes before baking. Preheat oven to 375 degrees. Bake the casserole, still covered in foil, for 45 minutes. Remove the foil and continue baking for an additional 30 minutes. The center of the casserole should be set.
In the last 10 minutes of baking, prepare the blueberry syrup. Combing the cold water, corn starch, and sugar in a small saucepan. Bring to a simmer and then add the blueberries. Simmer for 10 minutes. If you want to make the syrup ahead of time, just store in the fridge and then reheat before serving.
Serve the casserole with the warm syrup. Refrigerate any leftovers and eat within the next couple of days. I found that reheating for 35 seconds in the microwave was a good way to eat the leftover casserole.
It all starts with a loaf of French Bread.
Cube it up! Place half of the cubes in a greased 8×8″ pan.
Mix together the cream cheese, powdered sugar, and 1 tablespoon of milk.
Spread cream cheese mixture over the bread cubes.
Sprinkle with about 3/4 cup of blueberries.
Top with remaining bread cubes.
Mix together 1 cup of milk, eggs, vanilla, cinnamon, nutmeg, and syrup.
Pour the mixture over the casserole.
Sprinkle with remaining 1/4 cup of blueberries. Cover in foil and refrigerate overnight. The next morning, remove from fridge and let sit for 30 minutes before baking, covered, at 375 for 45 minutes.
Remove the foil and bake for an additional 30 minutes, until the center of the casserole is set.
As the casserole is finishing baking, prepare the syrup. Heat water, corn starch, and sugar in a small saucepan.
Bring to a simmer and add 1 cup of blueberries. Continue simmering for 10 minutes.
The syrup is ready!
The casserole is ready, too! Let’s eat!
