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Overnight Blueberry French Toast Casserole

A make-ahead breakfast casserole with layers of French bread, cream cheese, and blueberries soaked in cinnamon custard. Perfect for holiday mornings and weekend brunches.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Refrigeration Time 8 hours
Total Time 1 hour 35 minutes
Servings: 8 portions
Course: Breakfast, Brunch
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tablespoons milk for cream cheese mixture
  • 3 teaspoons vanilla extract divided (1 tsp for cream cheese, 2 tsp for custard)
  • 2 cups blueberries fresh or frozen, divided
  • 2 loaves French bread cubed, preferably day-old
  • 2 cups milk for custard
  • 8 eggs large
  • 1 teaspoon cinnamon powder
  • 0.5 teaspoon ground nutmeg
  • 1 tablespoon butter for greasing dish

Equipment

  • 10x14-inch baking dish
  • 2 mixing bowls
  • whisk
  • Aluminum foil
  • Butter for greasing dish

Method
 

  1. Butter a 10x14-inch baking dish and set aside.
  2. In a mixing bowl, beat together the softened cream cheese, powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until completely smooth.
  3. Gently fold 1 cup of blueberries into the cream cheese mixture.
  4. Layer half of the bread cubes in the bottom of the prepared baking dish. Spread the cream cheese mixture evenly over the bread. Top with the remaining bread cubes.
  5. In a large bowl, whisk together 2 cups milk, eggs, remaining 2 teaspoons vanilla extract, cinnamon, and nutmeg until fully combined.
  6. Pour the egg mixture slowly over the bread layers, pressing down gently with a spatula to help absorption. Sprinkle remaining 1 cup of blueberries evenly on top.
  7. Cover tightly with aluminum foil and refrigerate for 8 hours or overnight. Remove from refrigerator 30-60 minutes before baking.
  8. Preheat oven to 375°F (190°C).
  9. Bake covered with foil for 45 minutes. Remove foil and continue baking for 30 more minutes until center is set and top is golden brown.
  10. Let rest for 10 minutes before serving. Serve with maple syrup if desired.

Notes

Use day-old French bread for better absorption. Can substitute challah or brioche. Frozen blueberries work well without thawing. Store leftovers covered in refrigerator for up to 3 days. Can freeze unbaked for 2 months or baked portions for 1 month.