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Overnight Blueberry French Toast
Overnight Blueberry French Toast
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
580 minutes
Blueberry French toast casserole topped with blueberry sauce, perfect for a special breakfast or brunch.
Ingredients:
  • 12 slices day-old bread, cut into 1-inch cubes
  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
  • 1 cup fresh blueberries
  • 12 eggs, beaten
  • 2 cups milk
  • 0.33333334326744 cup maple syrup
  • 1 cup water
  • 2 tablespoons cornstarch
Instructions:
  • Grease a 9x13-inch baking dish. Place half of the bread cubes in the dish, add cream cheese cubes, sprinkle with blueberries, and top with the rest of the bread cubes.
  • Combine eggs, milk, vanilla extract, and syrup in a large bowl, whisk until smooth. Pour over bread cubes, cover, and refrigerate overnight.
  • Take the casserole out of the refrigerator and let it come to room temperature for 30 minutes. Preheat the oven to 350°F (175°C).
  • Bake covered casserole in preheated oven for 30 minutes, then uncover and bake for an additional 25-30 minutes until firm in the center and lightly browned on top.
  • To make the blueberry sauce, combine sugar, water, and cornstarch in a saucepan and bring to a boil. Cook for 3 to 4 minutes, stirring constantly. Add blueberries, simmer on low heat until they burst (about 10 minutes), then stir in butter.
  • Plate casserole portions and drizzle with warm syrup before serving.

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