Overnight Blueberry French Toast Casserole

A French Toast Casserole studded with fresh blueberries, which is super easy to prepare and topped with warm homemade Blueberry Syrup.


Hi! How was your weekend?

I thought I’d post this recipe today to savor the weekend a little bit longer. We had a jam-packed couple of days including tackling some projects around the house, squeezing in a couple of runs and going on a fun date together. Time sure seems to be flying by when the weather is improving and you can finally step outside without having to worry about frostbite or slipping on a piece of ice.

Late Friday night, I decided that we would be enjoying our much loved Blueberry French Toast the following morning. Never mind that it was getting kind of late since this breakfast casserole can be whipped up in mere minutes.


I didn’t really have any intentions of posting this recipe. Not because I didn’t want to share it, but this recipe has been around for so long now, that it simply didn’t occur to me to put it on the blog. Until I pulled out the recipe and realized that the original is nothing like the one I use now to make this casserole. It has undergone many changes over time, all of which were stashed in my memory. So I proceeded to write everything down step-by-step and was holding the perfect recipe to share with all of you!


This casserole definitely falls into the oldie but goodie category. There are many reasons why this is a family favorite, but the best part is that it requires almost no work the following day. I am all about spending as much time as possible with my loved ones instead of in the kitchen.

There is nothing like sitting down for a meal and enjoying every minute of good food, good conversation and perfect company. Sitting down for a meal is really important in our house. Both my husband and I eat supper together pretty much every night at our dinner table. It’s something we have done since day one of our marriage and still look forward to the most each and every day.


As soon as this dish comes out of the oven, the entire family will be able to enjoy a delicious meal together.

Not only does it make for a nice presentation with perfectly toasted French bread pieces and caramelized blueberries on top, but it tastes even better. This French toast casserole is crunchy, fruity, sweet and has a soft & creamy middle. It comes out just right every time.


I happen to think that this is the quintessential breakfast or brunch food or if you’re anything like me, this is more than appropriate for dinner as well :).

We top our French toast with a fabulous homemade Blueberry Syrup. Making the syrup is completely optional as you could totally serve this with regular syrup or even powdered sugar instead. But if you love blueberries or fruity syrups, this one is for you. And a must-try if you’ve never had it before.


Alright, friends. Hope you have a great start to your week!!

Overnight Blueberry French Toast Casserole
Yields 12
A super easy recipe for perfectly baked French Toast. This recipe is a family favorite and will be sure to please everyone around your breakfast table.
Write a review
For the Blueberry French Toast Casserole
  1. 1 1/2 loaves French Bread, cut into cubes
  2. 4 oz. cream cheese
  3. 1 tablespoon milk
  4. 1/2 cup powdered sugar
  5. 1 cup blueberries
  6. 1 cup milk
  7. 5 eggs
  8. 2 teaspoons vanilla extract
  9. 1/2 teaspoon cinnamon
  10. 1/4 teaspoon nutmeg
  11. 1/4 cup maple syrup
For the Blueberry Syrup
  1. 1 cup cold water
  2. 2 tablespoons corn starch
  3. 1/2 cup sugar
  4. 1 cup blueberries
  1. 1. Spray an 8-x-8 inch casserole dish with nonstick spray.
  2. 2. Spread half of the French Bread cubes in an even layer over the bottom of the casserole dish.
  3. 3. Mix together cream cheese, milk, and powdered sugar until well combined. Mixture should be somewhat thick and not watery. Add more powdered sugar if mixture seems too thin. Pour over bread cubes and sprinkle with blueberries.
  4. 4. Add remaining bread cubes over the top.
  5. 5. Combine 1 cup milk, eggs, vanilla, cinnamon, nutmeg and syrup. Pour mixture over bread cubes and sprinkle with additional blueberries. Cover with foil and refrigerate overnight.
  6. 6. Remove casserole from fridge 30 minutes before baking. Preheat oven to 375 degrees F and bake covered for 45 minutes. Remove foil and bake for another 30 minutes or until the center is set.
  7. 7. During the last 10 minutes of baking time, prepare the blueberry syrup. In a small saucepan, combine cold water, corn starch and sugar. Heat mixture and bring to a simmer. Add blueberries and continue simmering for 10 minutes. Serve casserole with warm syrup immediately.
  1. Syrup can be made ahead of time and stored in the fridge until needed. Simply reheat in a microwave until warm.
  2. Casserole is best enjoyed served immediately, but can be stored in the fridge for 2 days.
  3. You can substitute frozen berries. Also, you can use any type of berry you prefer.
Adapted from allrecipes
Adapted from allrecipes
Deliciously Yum! http://deliciouslyyum.com/


Related posts:



  1. Daphne Caldwell says:

    Could I use texas toast instead of french bread? If so, how much? And can you tell me how to expand the recipe for a 9×13 dish? And how much ingredients to use. I just discovered this website and will be visiting it frequently! The recipes look great!! If you could get back to me on this, I would really appreciate it. My email address is listed above!!

    Thank You So Much!
    Daphne Caldwell :)

  2. What size loaves of French bread??

    • Jennie says:

      Well, not the 1-lb. loaf I bought. I am making it now, and won’t even be able to fit the whole loaf into the 8×8 pan. Glad I didn’t buy the extra half! So I would guess the ones they sell as two half-pounds each.

  3. Mary Coppess says:

    Could you send me the recipe for 9X13 pan ? I ave some big eaters at my house . It sounds wonderful, I do love blueberries!

    • I always half casserole recipes for 9×13 pans and use an 8×8 pan. So I assume it would be the reverse. Just double the ingredients.

  4. Hi,
    I have seen the recipe above and it looks great – I just have a couple of questions about the ingredients.
    Could you tell me what French Bread and powdered sugar are please. Also is corn starch the same as corn flour? I live in Qld – Australia.

    • G Bailey says:

      Translating from the US terms…
      “French bread” is a basic white French-style bakery loaf (flour, water, salt and yeast). A big baguette.
      “Powdered sugar” = confectioner’s sugar, also called “icing sugar.”
      “Corn starch” is the same as what Aussies ands Kiwis call corn flour.

      • Looking forward to baking this tomorrow! One point of clarification for those who might not already know this – but the first reference to milk (to be mixed with the cream cheese and powdered sugar) is the 1 tablespoon (NOT the 1 cup)! I kept adding sugar to make it less watery until I realized my mistake! Hope that helps folks out there!

  5. I’d like to make this for our family reunion in a 9×13 pan. Do you have a recipe for this size. This sounds delicious–can’t wait to try it.

  6. How can I expand it to a 9×13 pan??
    Looking froward to trying this looks so good

  7. hello, confectioners sugar is 10X or ultra fine sugar. Cornstarch is a thickening agent, used to make a clear thick liquid, instead of the milky color that flour gives.

    To make this fill a 9X13 pan, double the recipe.

    French bread in the US is usually one pound loaves.

  8. Does the cream cheese need to be at room temp to properly mix into the milk and powdered sugar? And, do you use an electric mixer or mix by hand? This looks incredibly delicious.

  9. I always make bread pudding. I don’t believe I never think to add berries what is wrong with me ! ! and yet I always add them to pancakes.
    We went to brunch at my nieces home this past Sunday she made it from Food.com almost the same recipe. Soo GOOD. Oh I like it a bit moist.

  10. It’s always best to use room tempeture ingredients in all baking

  11. Thanks for the recipe!

  12. Has anyone tried this with gluten free bread? I wonder if it would stand up to the overnight soaking?

  13. Hi! Is there any way to convert this recipe into a slow cooker/crockpot recipe? Thanks! :)

  14. Jeannine says:

    Made this casserole today for Mother’s Day -2015; big hit and very easy to make. Just make sure you read the part about only using 1 tbsp. of mile first; not the whole cup!

  15. Could this be made without cream cheese. I hate it.

  16. Heather Christenson-Reeves says:

    I am making this for the second time this morning. My family loves it! Since I have a gluten allergy, I use Udi’s gf raisin bread. I grab it when it’s on sale, freeze it and safe it just for this. It’s very dry, so this dish makes it deliciousness that I can enjoy with my kids!!! Thank you for sharing!


  1. […] from Amy’s Healthy Baking Homemade French Toast Sticks from Six Sister’s Stuff Overnight Blueberry French Toast Casserole from Deliciously […]

  2. | Betty Blac says:

    […] overnight blueberry french toast casserole  […]

  3. […] credits: Deliciously Yum | Add A Pinch | CAH | Six Sister’s […]

  4. […] deliciouslyyum.com – Get the recipe […]

  5. […] 10 Overnight Blueberry French Toast Casserole […]

Speak Your Mind