Overnight Blueberry French Toast

Overnight Blueberry French Toast

from allrecipes.com
Breakfast
580 min
10 servings
485 kcal / serving

This make-ahead blueberry French toast casserole is easy to prep the night before and bake in the morning for a pleasing holiday breakfast or brunch.

Ingredients

  • 12slices day-old bread, cut into 1-inch cubes
  • 2packages cream cheese, cut into 1 inch cubes
  • 1 cupfresh blueberries
  • 12eggs, beaten
  • 2 cupsmilk
  • 1 teaspoonvanilla extract
  • ⅓3334326744 cup maple syrup
  • 1 cupwhite sugar
  • 1 cupwater
  • 2 tablespoonscornstarch
  • 1 cupfresh blueberries
  • 1 tablespoonbutter

Directions

  1. 1

    Gather all ingredients.

  2. 2

    Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes.

  3. 3

    Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.

  4. 4

    Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.

  5. 5

    Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

  6. 6

    Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.

  7. 7

    Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.

  8. 8

    Serve portions of casserole on plates and pour warm syrup over top.