Overnight Blueberry French Toast

Overnight Blueberry French Toast

(12 servings)    Printable Version
  • 1 (14-ounce) loaf french bread or italian bread
  • 1 (8-ounce) package light cream cheese -- cut in small pieces
  • 1 cup fresh blueberries or frozen blueberries
  • 12 large eggs
  • 2 cups milk
  • 1/3 cup real maple syrup
  • 1/2 teaspoon ground cinnamon
  • butter -- for coating pan
Butter a 13x9-inch glass baking pan generously.

Tear bread into one-inch cubes; place half into prepared pan.

Evenly distribute cream cheese pieces over bread; cover with blueberries.

Place remaining bread cubes on top.

In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.

Cover with foil and refrigerate overnight.

In the morning, preheat oven to 350F degrees. Remove casserole dish from fridge and bake, covered, for 30 minutes. Remove foil and bake for an additional 30 minutes or until lightly browned on top and centre is set.

Cut into squares and serve with maple syrup.

It's gonna be so hard to wait overnight for this one. Good luck.

Mr Breakfast would like to thank baseball27 for this recipe.

Comments About This Recipe
What do you think of Overnight Blueberry French Toast?
Overall Average Rating = 5 (out of 5)
Based on 13 votes.

From rwe1953
Rating (out of 5):  

Great recipe, exceeded expectations. Easy to make and not a lot of ingredients. Doubled the recipe for a church breakfast meeting and everyone loved it, had numerous requests for the recipe. Only used half the cream cheese because I didn't know the groups preferences.

Comment submitted: 11/11/2012 (#14823)

From Michael A.
Rating (out of 5):  

I made this for my class for our holiday party. Everyone LOVED it! A couple of the teachers asked for the recipe. Mr. Breakfast has made me a good cook.

Comment submitted: 1/6/2011 (#11855)

From NolaGrl
Rating (out of 5):  

Love this recipe, but the first time was lacking something, so I added brown sugar and in order to make sure the cream cheese melts. I let it sit out for a bit before using it and then let the pan warm up to room temp for about an hour prior to baking.

Comment submitted: 5/26/2010 (#10566)

From Inky
Rating (out of 5):  

Amazing!! :) I'm lovin it!

Comment submitted: 5/8/2010 (#10465)

From Turtle

Splenda is the devil.

Comment submitted: 5/1/2010 (#10420)

From saaaaaar
Rating (out of 5):  

Looooooooooove it!


Comment submitted: 1/6/2009 (#7292)

From AnneE
Rating (out of 5):  

My family requests it for every special occasion!

Comment submitted: 11/8/2008 (#6769)

From Suey
Rating (out of 5):  

I made this french toast for a work breakfast. Everyone loved it and wanted the recipe. It is a winner!

Comment submitted: 9/12/2008 (#6441)

From pattiray
Rating (out of 5):  

Yum! My family loved it. I used the sauce from one of the other reviews and it was delicious too. Will do again!

Comment submitted: 5/4/2008 (#5189)

From Terri
Rating (out of 5):  

I would suggest anyone who likes breakfast-fast, hot and wholesome to try this recipe; it's a winner!

Comment submitted: 12/21/2007 (#4222)

From Heather, Texas
Rating (out of 5):  

My mother made this for me last time I was visiting home and I liked it so much that I have adopted the recipe for my home. A++++++++++

Comment submitted: 8/9/2007 (#3347)

From Jeanette
Rating (out of 5):  

Fantastic recipe, I love to cook and this is a winner, awesome rating. Ciao Jeanette

Comment submitted: 2/12/2007 (#1508)

From thankful eater

Easy to prepare and you can substitute Splenda for the sugar and a sugar-free syrup for a diabetics delight!

Comment submitted: 11/12/2006 (#700)

From love to eat
Rating (out of 5):  

Fantastic and the most delicious and easy to make breakfast and is easily adapted for a diabetic by using Splenda for sugar and a sugar-free syrup. Plenty of eggs for protein. 5 star recipe - Steve from Kansas

Comment submitted: 11/5/2006 (#647)

From mickey
Rating (out of 5):  

This sauce is great over this: 1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 tablespoon butter

Comment submitted: 8/28/2006 (#227)

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