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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!

Course Breakfast, Brunch
Cuisine American
Keyword blueberry bread pudding, blueberry cream cheese french toast, blueberry french toast, brioche blueberry french toast, easy blueberry french toast casserole, overnight blueberry french toast casserole, overnight french toast casserole
Prep Time 15 minutes
Cook Time 40 minutes
Overnight Chilling Time 8 hours
Servings 6
Author Manila Spoon


  • 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


  1. Butter or grease an  8 x 8  square baking dish. Place half the bread cubes in a single layer, filling in all the gaps.

  2. Evenly scatter the cream cheese cubes, nuts, and blueberries on top. Cover completely with the remaining bread cubes.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Cut into squares. Serve sprinkled with powdered sugar and warmed maple syrup drizzled on top. Enjoy this lavish breakfast or brunch dish!

Recipe Notes


This can easily be doubled when you're serving it to a crowd. My family is small so this is right for us but I've doubled the recipe when company's coming. 

If you wish to serve this with some extra blueberry sauce, find the recipe here.