Overnight Blueberry French Toast with Blueberry Syrup
A recent trip to the mountains with family served as the perfect opportunity to make my favorite overnight blueberry French toast casserole. There’s something magical that happens in the mountains when family comes together, and I relish the opportunity to cook for my family. However, making breakfast for nine people can be quite daunting, especially when there are toddlers in the mix.

To make this recipe even more special to me, the original recipe came from a woman who runs Mountain Hollow Inn in Salt Lake Valley. I’ve found myself making this for Christmas morning, during the winter, and pretty much any other chance I get. It is always a hit.

The original recipe calls for French or Texas toast, but I have found that brioche gives it a fluffier texture with crisp edges when baked properly. I will also add that the first time I made this, I thought that a whole block of cream cheese was excessive but let me let you in on a secret… it’s not! Add the whole block of creamy goodness. I also opted out of the blueberry syrup the first time I made this. In hindsight, I would say that was a learning mistake. It doesn’t even need regular syrup if you make the blueberry syrup. It adds just the right amount of fruity richness. Even the picky toddlers were digging in this time, which is when I made the blueberry syrup to go along.

It was so delicious, in fact, that we almost ate the entire pan before grandma and grandpa could get any. We put what little bit was left on a plate and stuck it in the microwave. When they finally did come out for breakfast, they were heartbroken when they saw the empty pan. I remember hearing, “You guys didn’t really eat ALL of it, did you?” Needless to say, they finally did get their share, but the thing about this recipe is that the pan will always be empty afterwards and everyone will be licking their lips.  

Tip: Yes, you will want to make this the night before you plan to devour it.

overnight blueberry French toast

Ingredients

  • 12 slices bread, cut into cubes (brioche, French, or Texas toast work best)
  • 1 (8 oz) pkg cream cheese, cut in cubes
  • 1 cup blueberries (fresh)
  • 12 large eggs
  • 1/3 cup maple syrup
  • 2 cup milk (or 1 cup milk & 1 cup cream, such as half and half)

Syrup-

  • 1 cup sugar
  • 1 cup water
  • 2 Tbsp cornstarch
  • 1 cup frozen blueberries
  • 1 Tbsp butter

Instructions

  1. Arrange ½ the bread cubes in a greased 9 X 13 pan.
  2. Sprinkle cream cheese cubes and fresh blueberries evenly over the bread cubes. Top with remaining bread cubes.
  3. Mix together the eggs, milk, and syrup. Pour mixture over bread cubes. Slightly spray the foil and cover pan with the foil. Let chill in refrigerator overnight.
  4. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
  5. For the sauce: In a saucepan, add water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes (or maybe more if in the mountains). You can even mash the blueberries some if you prefer it to be more like a sauce. Add butter and stir until melted. Sever over the French toast. Regular syrup is optional. Serves 8…maybe.

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Inspiration for this recipe can be found at the original source Real Mom Kitchen.

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