Overnight Blueberry French Toast Casserole
A make-ahead breakfast casserole with layers of French bread, cream cheese, and fresh blueberries soaked in a cinnamon custard. Perfect for holiday mornings and brunch gatherings.
Ingredients
- For the Cream Cheese Mixture:
- 8 oz cream cheese 1 package, softened to room temperature
- 1 cup powdered sugar
- 2 tablespoons milk whole milk preferred
- 1 tablespoon vanilla extract split between mixtures
- 1 cup blueberries fresh or frozen, don't thaw
- For the Bread Layers:
- 2 loaves French bread cut into 1-inch cubes
- For the Egg Mixture:
- 2 cups milk whole milk works best
- 8 large eggs room temperature preferred
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ground nutmeg
- 1 cup blueberries fresh or frozen, don't thaw
Instructions
- Beat the softened cream cheese with powdered sugar until smooth and fluffy. Add 2 tablespoons of milk and half the vanilla extract. Mix until well combined. Gently fold in 1 cup of blueberries. Set aside.
- Grease a 9x13-inch baking dish with butter or cooking spray.
- Place half of the cubed French bread in an even layer across the bottom of your prepared baking dish.
- Dollop the cream cheese mixture over the first bread layer. Use a spatula to spread it as evenly as possible.
- Add the second half of the cubed French bread on top of the cream cheese layer. Press down gently.
- Whisk together the eggs, 2 cups of milk, remaining vanilla extract, cinnamon, and nutmeg until completely smooth.
- Slowly pour the egg mixture evenly over the bread cubes. Use a spatula to press down gently, ensuring all bread pieces get soaked. Scatter the remaining cup of blueberries across the top.
- Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours or overnight.
- Remove from refrigerator and let sit at room temperature for 30 minutes. Preheat oven to 350°F.
- Remove the covering and bake for 45 minutes until golden brown and set in the center.
- Let the casserole rest for 10 minutes before serving.
Notes
Bread Tips: Day-old French bread works best. You can substitute challah, brioche, or croissants.
Berry Options: Frozen blueberries work perfectly - don't thaw them first. Raspberries, blackberries, or mixed berries also work well.
Make-Ahead: Can be assembled up to 24 hours in advance. The overnight soak is crucial for best texture - minimum 4 hours if rushed.
Freezing: Freeze unbaked casserole for up to 2 months. Thaw overnight in refrigerator before baking.
Storage: Refrigerate leftovers for up to 3 days. Reheat in microwave for 1-2 minutes or in 325°F oven for 15-20 minutes covered with foil.
Doneness Test: Insert a knife in the center - it should come out mostly clean with just a few moist crumbs.
Berry Options: Frozen blueberries work perfectly - don't thaw them first. Raspberries, blackberries, or mixed berries also work well.
Make-Ahead: Can be assembled up to 24 hours in advance. The overnight soak is crucial for best texture - minimum 4 hours if rushed.
Freezing: Freeze unbaked casserole for up to 2 months. Thaw overnight in refrigerator before baking.
Storage: Refrigerate leftovers for up to 3 days. Reheat in microwave for 1-2 minutes or in 325°F oven for 15-20 minutes covered with foil.
Doneness Test: Insert a knife in the center - it should come out mostly clean with just a few moist crumbs.