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Overnight Blueberry French Toast

Rated as 4.49 out of 5 Stars

"This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it's filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind."
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Ingredients

10 h servings 485 cals
Original recipe yields 10 servings

Directions

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  1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. Watch Now
  2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Watch Now
  3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Watch Now
  4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. Watch Now
  5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast Watch Now

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 485 calories; 24.8 g fat; 51.9 g carbohydrates; 15.1 g protein; 279 mg cholesterol; 451 mg sodium. Full nutrition

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Reviews

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  1. 1857 Ratings

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Most helpful positive review

YUM! I made this for Christmas morning for my inlaws. It turned out great. I did take a lot of the suggestions and modified this recipe. Here's what I did: Used Italian bread from the bakery (F...

Most helpful critical review

I am only giving this 3 stars because, as written, it needs some work. It is, however, a great basis for a recipe. I try to only give feedback that I think is truly helpful, so here are my sugge...

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YUM! I made this for Christmas morning for my inlaws. It turned out great. I did take a lot of the suggestions and modified this recipe. Here's what I did: Used Italian bread from the bakery (F...

Delicious and beautiful, and perfect just as written. I used a good quality Italian bread, and chose to serve the blueberry sauce on the side. My out of town guests, both of whom are profession...

I am only giving this 3 stars because, as written, it needs some work. It is, however, a great basis for a recipe. I try to only give feedback that I think is truly helpful, so here are my sugge...

I made this for Christmas Eve Brunch. I followed the advice of others and decreased the cream cheese to 10 oz. I added a little milk and whipped the cream cheese and spread it on the slices of...

Tasty. I used cinnamon raisin swirl bread, 10 eggs, and a grating of nutmeg. After reading comments about the blobs of cream cheese I chilled the brick in the freezer and then grated it over the...

My husband REALLY likes this recipe. I've made it twice now. The second time I tried it with strawberries. That was good too. Just like everyone else I've made adjustments to the recipe....I ...

This has been one of our favorites for a few years now. This makes a lot, so be sure to use your largest casserole dish. If you prepared this way ahead of time and it has been well refrigerate...

I have made this recipe many times as is and it is really great. I now make it with a few minor variations and everyone loves it. For the bread, I use french bread (it gives it a much lighter, f...

I couldn't help myself...I made some changes on my own which turned out to be AMAZING! ~ I could eat this for desert. I have a 12 year old, a 10 year old and a 7 year old. ~ They all gave it r...