Overnight Blueberry French Toast Casserole
Make breakfast special and memorable with this Overnight Blueberry French Toast Casserole. This easy recipe is perfect for holiday mornings!
Servings: 12 servings
Equipment
Ingredients
For the casserole
- 12 slices day-old Italian bread cut into 1-inch cubes
- 1 1/2s cup fresh or frozen blueberries do not thaw if frozen
- 12 oz. cream cheese cut into 1-inch cubes
- 10 large eggs beaten
- 2 cups milk
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
For the syrup
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh or frozen blueberries
- 1 tablespoon. butter
Instructions
For the casserole
- Lightly grease or butter a 9x13-inch baking dish. Arrange half the bread cubes in the dish. Sprinkle 1-1/2 cups of blueberries over the bread, and top with remaining bread cubes.
- In a blender, combine the cream cheese, eggs, milk, powdered sugar, vanilla extract, and syrup. Pour the mixture evenly over the bread cubes.
- Cover, and refrigerate overnight.
- Remove the casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350°F.
- Cover the pan with aluminum foil and bake for 30 minutes. Uncover, and continue baking for 25 to 30 minutes, until the center is firm and the surface is lightly browned.
For the syrup
- Meanwhile, in a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook for 3 to 4 minutes. Mix in 1 cup of blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter.
To serve
- Serve the blueberry syrup over the baked French toast.
Notes
- I've substituted cinnamon-raisin bread and croissants in place of the Italian bread with great results.
- Change it up a bit by adding some cinnamon to the blender mixture!
- Try this recipe with strawberries - or another fruit of your choice!
- To freeze before baking: Follow the recipe directions using a freezer-safe pan to prepare the casserole but do not bake it. Instead, cover it with plastic wrap, pushing the plastic wrap down onto the casserole to create an air-free barrier. Plastic wrap the casserole again. Wrap in aluminum foil. Freeze for up to one month. To use the casserole, thaw it in the refrigerator and bake as directed.
- To freeze after baking: Wrap the cooled casserole (or individual pieces) with plastic wrap (or in freezer-safe containers) and freeze for up to two months. Allow the casserole to thaw before reheating. Microwave individual portions until heated through. For the whole casserole, remove all plastic wrap, and cover the dish with aluminum foil. Heat in a 350°F oven for about 20 minutes or until heated through.
Nutrition
Serving: 1square | Calories: 425kcal | Carbohydrates: 45g | Protein: 10g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 248mg | Potassium: 244mg | Fiber: 1g | Sugar: 37g | Vitamin A: 719IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg
