Blueberry French Toast Bake Overnight Casserole makes the perfect easy and delicious make-ahead breakfast or brunch. Best of all, this recipe is easy to assemble the night before and simple to customize. Bursting with sweet blueberries and a crunchy cinnamon streusel topping.
That’s why make-ahead breakfast casseroles are the perfect solution especially if you have guests coming over for a holiday brunch. Mother’s Day, Easter, Christmas or any ole’ Sunday.
If you’re looking for a few more ideas — this Healthy Fruit Pizza, Strawberry Cream Cheese French Toast Bake, Mixed Berry French Toast, Banana Pecan French Toast Bake and Caramel Apple Streusel French Toast Bake are among our favorites.
And if you’re looking for a gluten-free option for your guests, you can find the recipe for this Gluten Free Blueberry French Toast Casserole here.
This Overnight Blueberry French Toast Bake is easy and simple to put together the night before.
All you have to do is gather up the ingredients, park the dish in the fridge and when you wake up the next morning, pop it into the oven and bake away!
It’s made with juicy blueberries layered between a soft and creamy filling along with an extra special brown sugar streusel topping.
It comes out right every time and when you top it off with some sweet syrup and a dollop of fresh whipped cream, it’s the stuff dreams are made of.
HOW DO YOU MAKE OVERNIGHT BLUEBERRY FRENCH TOAST BAKE?
You’re going to start off with some crusty day old bread. I like to use French since it’s hearty enough to soak up the egg custard. You can even use your favorite gluten free brand.
The sweetened cream cheese layer makes this breakfast casserole extra special and decadent but feel free to leave it out if you prefer.
Make the egg custard and layer with some fresh or frozen blueberries. Cover and chill in the fridge for at least 1 hour or overnight. Bake for about 40 minutes when ready to serve.
You can serve with fresh whipped cream, more blueberries, maple syrup or the homemade blueberry compote that I’ve included in the recipe below.
This Overnight Blueberry French Toast Bake would be a hit with everyone in the family plus it’s even easy enough that the dads and little ones can help put together the night before.
Any mom (or dad) would love to wake up to find this decadent breakfast treat waiting for them on Sunday morning ♥
Looking for more Brunch ideas?
Blueberry French Toast Bake
Overnight Blueberry French Toast Bake makes the perfect easy and delicious make ahead breakfast or brunch. Best of all, this recipe is super easy to assemble the night before and easy to customize. Bursting with sweet blueberries, fresh lemon and a crunchy cinnamon streusel topping.
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar can substitute with coconut sugar
- 1/4 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter cold and cubed
- 1 16-ounce loaf of French bread or sourdough bread day old bread works best; cut into 1-inch cubes with the ends discarded
- 1/2 cup cream cheese softened optional - leave out if preferred
- 2/3 cup maple syrup or honey divided
- 1 tablespoon brown sugar can substitute with coconut sugar
- 1-1/2 - 2 cups blueberries divided; fresh or frozen
- 6 large eggs
- 1-1/2 cups milk I used almond milk
- 1/2 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
Blueberry Compote (optional):
- 1/2 cup maple syrup or honey
- 1 teaspoon cornstarch
- 1 cup blueberries fresh or frozen
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- water as needed to thin out sauce to desired consistency
- maple syrup
- more fresh berries
- whipped cream
- powdered sugar
Make the Streusel Topping:
In a medium bowl, combine the flour, 1/3 cup brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.
For the Casserole:
Lightly grease a 9x13-inch baking dish or 2.5-quart casserole dish.
Arrange half of the bread cubes in the bottom of the pan.
In a small bowl, mix cream cheese with 2 tablespoons of maple syrup. Drop spoonfuls of the cream cheese mixture over the bread and top with half of the berries. (Omit this step if leaving out the cream cheese)
- Layer with remaining bread cubes on top.
In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, remaining 1/3 cup of maple syrup, 2 tablespoons brown sugar and vanilla.
- Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture.
- Top evenly with remaining berries. Sprinkle the streusel topping over the bread. Cover pan with foil. Allow to chill in the refrigerator for an hour or overnight.
- When ready to bake, remove french toast from the fridge. Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 23-26 minutes or until fluffy and golden.
- Remove from oven and allow to cool for 5 minutes. Serve warm with syrup and additional toppings if desired.
For Optional Blueberry Compote:
- In a medium saucepan over medium heat, add maple syrup, cornstarch and blueberries. Bring to a boil, while stirring constantly and allow to bubble and thicken for about 2-3 minutes. Reduce heat to low and allow to simmer for about 7-10 minutes, or until the blueberries begin to pop. Stir in the lemon juice and vanilla extract. Add water as needed to desired consistency. Serve over french toast slices.