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Overnight Blueberry French Toast Casserole

Rated as 4.2 out of 5 Stars
128

"I made this for Christmas morning brunch, perfect to put in the oven and go open presents while it bakes. You can top with syrup or whipped cream or nothing at all. I found several different recipes similar to this one, but none had everything I wanted to do with it, so I thought I'd try to make my own. I think it is a very good start, but please, let me know what you think!"
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Ingredients

9 h 45 m servings 494
Original recipe yields 10 servings

Directions

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  1. Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
  2. Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
  3. Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

Footnotes

  • Cook's Note:
  • If cream cheese mixture is too thick, add more milk.

Nutrition Facts


Per Serving: 494 calories; 14.6 71.7 19.3 178 734 Full nutrition

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Reviews

Read all reviews 64
  1. 76 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

i found this recipe in a taste of home 1996 magazine. i have been making it ever since. it is awesome.i even made it as a special for my bed -n- breakfast every day for 4 years. my guests raved ...

Most helpful critical review

This recipe looked so good and I was excited about trying it for my guests. It seemed as if the custard wasn't quite enough for the amount of bread in the casserole, and, I wish I would have go...

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This recipe looked so good and I was excited about trying it for my guests. It seemed as if the custard wasn't quite enough for the amount of bread in the casserole, and, I wish I would have go...

First- This is NOT French Toast; its a bread pudding. I liked the cream cheese addition, and would encourage readers to use 1/2 and 1/2 instead of milk. If too dry, just add more milk. Its imp...

i found this recipe in a taste of home 1996 magazine. i have been making it ever since. it is awesome.i even made it as a special for my bed -n- breakfast every day for 4 years. my guests raved ...

For those of you who want the original recipe (mentioned by betty), please go to www.tasteofhome.com and ask for the Blueberry French toast recipe from a 1996 magazine . It calls for 12 slices ...

Halved the recipe and made it in a bread pan. Did not use vanilla or nutmeg (ran out) and subbed real sugar for powdered sugar (half the amount total). Also used 2/3 cup blueberries total (could...

I made this for breakfast for a long holiday weekend. After reading some of the reviews, I increased the number of eggs, and I used half and half instead of milk, more than what was called for...

My family loved this! We make a french toast soufflé for for most major holidays, and this was a fun variation. We have someone allergic to blueberries, so I subbed it for a combination of straw...

Why are you calling it"Overnight". I thought it was a slow cooker recipe.

Excellent and everyone loved it ! I doubled up on the cream cheese mixture so that it would cover the French bread. I added extra blueberries because we had just picked 7 pounds of them from ...