The weekend is all about yummy breakfasts for my family and it doesn’t get any easier than this. I love that I can prepare this breakfast the night before and put it in the oven in the morning for a hot, delicious breakfast. The homemade blueberry syrup that goes on top makes it even better.
My family and I love to use the weekends to be lazy and enjoy each other when we can. So this breakfast casserole is a family favorite recipe. I can whip this up the night before and then put it in the fridge to bake off in the morning.
Plus on the weekends you don’t always want to have to wake up early and make a super delicious meal for breakfast and you wont need to with this easy breakfast recipe.
We found this recipe on Allrecipes.com and fell in love with how simple and amazing it is for a perfect overnight breakfast recipe.
MAKE SURE YOUR KITCHEN IS ALSO EQUIPT WITH THESE ITEMS FOR THIS FRENCH TOAST CASSEROLE:
- 9×13 inch baking pan (I love that THIS one comes with a lid perfect for overnight recipes like this)
- Nonstick cooking spray
- Knife
- Large mixing bowl
- Whisk
- Aluminum foil
- Saucepan
- Heat resistant rubber spatula (like THIS one)
TIME TO PREP THIS DELICIOUS OVERNIGHT FRENCH TOAST!
To begin, take your 9×13 inch pan and spray it with nonstick cooking.
Then take half of the bread cubes and arrange them into the bottom of the 9×13 pan.
Next, spread the cream cheese cubes and the fresh blueberries over top fo the bread cubes, as evenly as possible.
Then, top it off with the remaining bread cubes.
In a large mixing bowl, mix together the eggs, milk, maple syrup until everything is combined. Then pour the egg mixture over all of the bread cubes.
Once that is done, cover the pan with aluminum foil and place the casserole into the fridge and let it chill overnight.
In the morning, bake the french toast casserole at 350 degrees for 30 with the casserole still covered with the foil.
After 30 minutes, remove the pan from the oven. Take off the foil and bake the casserole for another 30 minutes or until the bread is fluffy and golden.
For the syrup topping, pour water, sugar, and the cornstarch into a saucepan and cook it over medium heat until the syrup mixture starts to thicken up.
Once it is thick, add in fresh blueberries and let it simmer for another 10 minutes.
Then, serve it over the creamy french toast and enjoy!
This is also very delicious with any maple syrup, but we highly recommend the homemade blueberry! It pairs perfectly with this delicious breakfast recipe. It’s also an easy homemade syrup recipe that I promise you can’t mess up.
“I have so much time!” -No mom ever
Get My Meal Plans NOW!OVERNIGHT BLUEBERRY FRENCH TOAST INGREDIENTS
French Toast:
- 12 slices Texas toast bread
- 1(8 ounce) package cream cheese, cut in cubes
- 1 cup fresh blueberries
- 12 large eggs
- 1/3 cup maple syrup
- 2 cups whole milk
Syrup:
- 1 cup sugar
- 1 cup water
- 2 Tablespoons cornstarch
- 1 cup fresh blueberries
DINNER MADE EASY TONIGHT!
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Slow Cooker including recipes for: Honey Garlic Chicken, Tuscan Soup, and Mongolian Beef.
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One Pan, One Pot including recipes for: One-Dish Baked Fajitas, Sunrise Skillet, and Mushroom Asparagus Chicken Stir Fry.
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ANYONE ELSE WANT MORE DELICIOUS FRENCH TOAST RECIPES?!
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- STRAWBERRY CREAM CHEESE FRENCH TOAST BAKE
- PUFFY STRAWBERRY CREAM CHEESE FRENCH TOAST
- OVERNIGHT PEACHES AND CREAM FRENCH TOAST RECIPE
- OVERNIGHT CREME BRULEE FRENCH TOAST BAKE
- OVERNIGHT APPLE BAKED FRENCH TOAST
- OVERNIGHT BAKED CARAMEL FRENCH TOAST
Overnight Blueberry French Toast Recipe
Ingredients
French Toast:
- 12 slices Texas toast bread, (cut into cubes)
- 1 (8 ounce) package cream cheese, (cut into cubes)
- 1 cup fresh blueberries
- 12 large eggs
- ⅓ cup maple syrup
- 2 cups whole milk
Syrup:
- 1 cup sugar
- 1 cup water
- 2 Tablespoons cornstarch
- 1 cup fresh blueberries
Instructions
- Spray a 9 x 13 inch pan with nonstick cooking spray.
- Arrange 1/2 of the bread cubes in the bottom of the pan.
- Spread cream cheese cubes and blueberries over the bread cubes.
- Top with remaining bread cubes.
- Mix together eggs, syrup, and milk. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
- Bake covered with foil at 350 degrees F for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
- For the syrup, mix together sugar, water, and cornstarch in a saucepan over medium heat until slightly thickened.
- Stir in blueberries and simmer for 10 minutes.
- Serve over french toast.
Notes
Nutrition
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I'd love for you to link up and share:
http://tutusandteaparties.blogspot.com/2011/11/pinteresting-linky-party-week-twelve.html
Stephanie
chocolatecoveredbuttons.blogspot.com
I also have a blog with my recipes and would love for you to check it out and follow back :)
Krista
http://www.the-not-so-desperate-chef-wife.com/
Hubby is a blueberry fiend and I think if I wasn't watching, he might just drink the syrup! LOL
Newly following from What's Cooking Wednesday. Thanks for sharing!
Marie
mylilpinkpocket.blogspot.com
You could definitely substitute raspberries instead of blueberries! That sounds delicious. Let us know how it goes! :)
Thanks,
Carrie
~Eric @ Happy Valley Chow
I am so sorry it was soggy! I haven't had the problem. You could definitely cut down the amount of eggs and milk.
I think that would be delicious!