Juicy berries, crunchy walnuts plus yummy cream cheese and warmed up maple syrup make this Overnight Blueberry French Toast Casserole a fantastic breakfast or brunch dish for Thanksgiving, Christmas, and any day of the year. Can easily be doubled to accommodate a crowd!
It is an established fact that my family loves French Toast (or eggy bread as my British hubby would say) for breakfast and especially for brunch. I have a few versions of it including 3 in this blog!
We surely cannot get enough of it. I have tried many variations of this delicious American-style stuffed French toast but the blueberry version is one of our favorites.
It is just so wonderful to bite into this warm overnight-soaked baked bread and then into your mouth suddenly burst delicious juices from the berries!
The crunch from pecans or walnuts is an added delight to your tastebuds, too!
But that’s not all – the almost melted cream cheese provides a delightful contrast of texture and flavor which makes your palate truly dance with joy!
As if that’s not enough, it’s made even better by drizzling your freshly baked french toast with warmed up pure Maple syrup and then help yourself with a generous dusting of powdered sugar on top to add extra sweetness and love! Aren’t you hungry yet?
Did I mention you drizzle it with some melted butter on top, too? Don’t forget that!!!
This version is good for about 4-6 servings. I only have a small family of 4 and to leave any guesswork every time I make it, I have finally decided to jot down my exact measurements and how I make it.
Of course, this can easily be doubled when you are serving more. Just use a 9 x 13 baking dish instead. Please enjoy!
This is perfect to make during berry season especially when blueberries are in their best and sweetest form! Pick the best quality blueberries you can find – I am an avid fan of Michigan blueberries and think they are the best.
I’ve done a lot of blueberry picking when I lived there for 10 years so you can imagine how many times I have made this dish before – a lot!!!
Ok, so you are probably getting so hungry at this point so let’s go on to the method on how to make this most delicious Overnight Blueberry French Toast Casserole!
WHAT YOU NEED
- Brioche or Hawaiian Sweet Rolls – I love using this instead of french bread because the end product is a soft and fluffy french toast.
- cream cheese – buy a good quality cream cheese
- chopped pecans or walnuts – optional if you can’t have it or don’t fancy it. It does add a lot into the casserole so if you can have it – do!
- Blueberries – pick the best!
- Brown Sugar
- Vanilla extract
- Spices (Cinnamon, Nutmeg, ground Cloves) – add at least one of the spices or all three for some yummy hints of warm spice
- melted Butter (to be used after baking) – anything is better with Butter, right?
Powdered sugar, for dusting
Pure maple syrup, for drizzling
Procedure – To print and see full instructions check out recipe card below!
Simply assemble the bread, cheese, nuts, and blueberries in a casserole dish. Get the kids involved as this is the fun part!
Whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and cloves on a bowl and then evenly pour the egg mixture over the bread cubes.
Chill and then bake the next day!
Here are delicious blueberry recipes for you to try!
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Overnight Blueberry French Toast Casserole
Juicy berries, crunchy walnuts plus yummy cream cheese and warmed up maple syrup make this Overnight Blueberry French Toast Casserole a fantastic breakfast or brunch dish for Thanksgiving, Christmas, and any day of the year. Can easily be doubled to accomodate a crowd!
- butter, as needed to grease baking dish
- 1 loaf brioche or Hawaiian Sweet Rolls (about 12 oz), sliced into 1-inch cubes
- 1/2 block 8-ounce package cream cheese, halved then sliced into cubes
- 1/3 cup pecans or walnuts, chopped
- 1 cup fresh blueberries, plus an extra handful (separate for topping)
- 4 large eggs, (5, if your egg yolks are quite small)
- 1 cup milk
- ¼ cup firmly packed dark brown sugar
- 1 tsp vanilla extract
- ½ tsp ground Cinnamon
- ¼ tsp ground Nutmeg
- 1 pinch ground cloves (optional)
- 3 tbsp butter, melted (for drizzling after baking)
- maple syrup, as needed
- powdered sugar, as needed
Butter or grease an 8 x 8 square baking dish. Place half the bread cubes in a single layer, filling in all the gaps.
Evenly scatter the cream cheese cubes, nuts, and blueberries on top. Cover completely with the remaining bread cubes.
In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Evenly pour the egg mixture over the bread cubes. Gently press down on the cubes with your palms to allow the top layer of bread to absorb the liquid. Cover with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 350°F (175°C). Meanwhile, remove the dish from the refrigerator and let sit for 20-30 minutes at room temperature. Bake the French toast covered for 20 minutes.
Take the dish out of the oven, uncover and then take the remaining blueberries and gently press them into the bread evenly spreading them all over.
Return to the oven and bake for another 18-20 minutes or until the cubes are nicely toasted and there’s no more liquid at the bottom.
Transfer the dish to a rack and drizzle the melted butter on top. Let sit for 5 minutes. Run a knife around the rim of the pan to release the French toast.
Cut into squares. Serve sprinkled with powdered sugar and warmed maple syrup drizzled on top. Enjoy this lavish breakfast or brunch dish!
This can easily be doubled when you're serving it for a crowd. My family is small so this is right for us but I've doubled the recipe when company's coming.