posted in Breakfast & Brunch

Overnight Blueberry French Toast

Here’s a delicious recipe for a spring or summer brunch:  Overnight Blueberry French Toast.  Scratch that.  You can make this one all year long!  Scroll all the way to the bottom for the printable recipe and a how-to video.

Overnight Blueberry French Toast Recipe - from

I have had this recipe sitting in my email for years… 4 years to be exact!  I don’t remember how I came to ask for it.  I must have been on Twitter (the big thing back then) tweeting to my friends to send me recommendations for a good brunch casserole for Easter or Mother’s Day.

One of my friends really came through for me because this overnight french toast casserole is a big time winner.

The recipe comes from my friend Janet (an internet friend for many years, but I’ve never actually met her in person!!)  Janet is a majorly talented birthday and wedding cake baker and designer – Luv and Buttah – in Phoenix, AZ.

She sent me this recipe in an email four years ago… and I’m finally sharing it with you today!

Overnight Blueberry French Toast Recipe - from

This blueberry overnight breakfast casserole recipe uses 3 key ingredients that make it awesome:  challah bread (my favorite), mascarpone cheese (you can sub cream cheese if you’d like) and blueberries.

Many people have asked if you can use frozen blueberries for this recipe.  I don’t really know how to answer that since I have never tried it.  My hunch is that frozen blueberries might have a bit too much moisture in them… but I’d be okay with trying it if the blueberries didn’t have big ice crystals attached to them or anything.  Let me know if you try using frozen!

Overnight Blueberry French Toast Recipe - from

An egg/milk mixture is poured on top of all of that bread.  It’s covered and refrigerated overnight to let the bread soak up all of that eggy mixture.  This is an important step.  You need an overnight soak to really let that egg mixture soak into all of that bread!

Overnight Blueberry French Toast Recipe - from

In the morning, you can just take the casserole out of the fridge and bake it.  I like to take it out of the refrigerator for about 1/2 hour before putting it in the oven.

While it’s baking, you’re going to make a quick and simple, warm blueberry sauce.

Overnight Blueberry French Toast Recipe - from

The warm blueberry sauce is drizzled on top of warm pieces of the blueberry french toast .  And it’s SO GOOD!  This would be the perfect breakfast treat to serve for a holiday brunch or family gathering.  It’s special enough for that for sure.

Thank you so much to my friend Janet for sharing this recipe.  I’m glad I remembered that it was hiding in my email!

Click below to watch a short video showing you how to make this recipe, then scroll down to print out the complete recipe.

Yield: 10 to 12 servings

Prep Time: 25 minutes

Cook Time: 1 hour

Overnight Blueberry French Toast


French Toast:

  • 12 slices thick stale Challah bread
  • Two 8-ounce packages cream cheese (or mascarpone )
  • 1 cup fresh blueberries (maybe a little more)
  • 12 large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup


  • 1 cup granulated white sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup fresh blueberries
  • 1 tablespoon butter


  1. Spray a 9x13-inch baking dish with nonstick spray and set aside.
  2. Cut the bread into 1-inch pieces. Place half into prepared baking dish. Cut  cream cheese (or mascarpone) into cubes (or scoop with a small cookie scoop) and place on top of the bread. Top with the blueberries and then remaining bread cubes.
  3. Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on top of the plastic wrap to sink the bread into the liquid).  The next morning remove the pan from the fridge 1/2 hour before baking.  Preheat oven to 350 degrees F.  Remove the plastic wrap, then cover with foil and bake for 30 minutes.  Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.
  4. While the french toast is baking, prepare the sauce:  In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries begin to pop. Stir in the butter until melted.  Pour warm sauce over individual servings.
  • I like to use whole milk- it just makes the dish a little bit more decadent all around.
  • Mix in chopped fresh peaches for a peach and blueberry overnight french toast!
SOURCE: (recipe shared with me from my friend Janet from LuvAndButtah)

Here are a few more overnight french toast recipes you might enjoy:


  1. postedMar 26, 2015 4:30 AM

    if it’s from Janet, it has to be good! Looks amazing!

  2. postedMar 26, 2015 4:50 AM

    Oh I love this. The overnight things just does it for me, no fuss in the a.m.  Mascarpone and blueberries… yum!

  3. postedMar 26, 2015 8:14 AM

    This looks awesome!  What temp is it baked at? (I may have missed it) thanks!

    • postedMar 27, 2015 4:37 PM

      It’s there now- thanks for the heads-up!

  4. postedMar 26, 2015 3:11 PM

    That looks so good. I need a fork and a window into your kitchen.

  5. postedMar 26, 2015 4:45 PM

    It looks amazing Lori!!

  6. postedMar 26, 2015 7:09 PM

    Oh My Word..but this looks decadently delicious! Janet is a good friend indeed!   🙂

  7. postedMar 26, 2015 7:46 PM

    I’ve had a lot of overnight french toast in my day, but NEVER with cream cheese!  This looks so fluffy and gooey all at the same time, and I love the blueberries!

  8. postedMar 27, 2015 5:41 AM
    Megan @ Our Pinteresting Family

    this looks amazing!!

  9. postedMar 27, 2015 6:42 AM

    I don’t like blueberry but I love this recipe. Looks so delicious and mouth watering.  Can you suggest any alternative for blueberry? 

    • postedMar 27, 2015 4:37 PM

      Try another kind of berry! Raspberries might be good!

  10. postedMar 27, 2015 11:26 AM

    What a yummy overnight French toast recipe!

  11. postedMar 30, 2015 5:51 AM

    This looks so wonderful – I know my family would absolutely love this! Thanks for sharing this recipe – and for the link love, too. Have a great week, Lori!

  12. postedMar 31, 2015 2:24 PM

    This looks absolutely delicious.  I love one dish breakfast meals.

  13. postedMar 31, 2015 5:03 PM
    Sue Taylor

    I can’t find Challa bread Is there another bread I can substitute with?

    • postedApr 8, 2015 5:13 PM

      Another egg bread or brioche will work.

  14. postedApr 1, 2015 5:50 AM

    What an amazing breakfast/brunch, especially for a busy holiday!

  15. postedApr 3, 2015 10:17 AM

    Oh, girl! Aren’t these overnight French toast bakes fabulous for holidays and weekend brunches…especially nice for overnight guests? So easy with a huge payoff. 🙂 We’ve had this before (recipe from, but now we must try your recipe from Janet this holiday weekend! Thanks for sharing, Lori. Wishing you and yours a blessed and happy Easter! xo

  16. postedApr 4, 2015 5:46 PM
    Gia Mcnaughton

    I first had this wonderful casserole about 6 yrs ago aa women’s conference.  There were well over 100 people being served.  I thought for sure it must have been catered only to find out the church volunteers had made it.  I got the recipe and love it.  So easy and delicious.  I like to serve mine with a side of breakfast sausage to balance out the sweet with something spicy. 

  17. postedApr 7, 2015 6:58 PM
    Julie K.

    This was easy and delicious. Thanks for sharing!

  18. postedMay 13, 2015 3:05 AM

    That looks amazing – more like a pudding than a breakfast, but that won’t stop me!

    I think that I will definitely give it a try – but I think that, per your tip in the comments section, I’ll have to use Brioche rather than Challa bread as I haven’t seen that in my local supermarket here. 

  19. postedJun 30, 2015 11:49 AM
    Gaby Barcenas

    This looks amazing. I enjoy french toast every Sunday, but I often work late and dont wake up in time to make it for my roommates. I’m excited to try this recipe instead.

  20. postedJul 29, 2015 6:21 PM
    Patty Coleman

    We are making this tonight can’t wait! But I was wondering we only have king’s Hawaiin bread would that work? Also do you know approximately how many cups of bread cubes I would need to equal the twelve slices of challah bread? Thank you so much for this recipe, Patty

    • postedJul 31, 2015 6:59 AM

      I’m sure that would be fine. Not sure on the bread cubes… I’d just kind of eyeball it as you fill up the pan with bread.

  21. postedOct 21, 2015 10:18 PM

    Everyone needs this recipe in their recipe box! #yum

  22. postedDec 16, 2015 8:49 AM

    Why does it say to preheat oven the day before, when you’re assembling? And an hour for Cook time, yet in directions 25-30 minutes? I don’t want to mess it up! Thanks!

    • postedDec 16, 2015 4:12 PM

      sorry- yes, preheat the next day. I will change that in the instructions, thanks! In the instructions is says to bake for 30 minutes with foil on, then an additional 30 with foil off.

  23. postedMar 19, 2016 9:51 PM

    This is a great recipe! I’m so bummed my grocery store doesn’t sell Challah (apparently it didn’t sell well) anymore. I use Brioche and I use whatever berries are seasonally available. Out of all the combinations I love blackberries, if I really want to impress I add peaches! Thank you so much for this!

  24. postedMar 27, 2016 12:13 PM

    Way Way Way WAY too much cream cheese!  And we like cream cheese in our house.  Next time I will only use 1-8 oz pkg.  really looked forward to this Easter morning…will tweek recipe and try again. 

  25. postedMay 23, 2016 5:30 PM

    Wanting to do a trial run before I cook this for my in laws! This may be a dumb question, but can I cook this the night of?

  26. postedJun 7, 2016 5:14 AM

    Can this be frozen (uncooked)?

    • postedJun 9, 2016 7:40 AM

      I don’t think that’s a good idea…

  27. postedAug 22, 2016 10:19 PM

    Prepped this tonight for an easy breakfast tomorrow! I halved the recipe, used stale Texas toast that I had left over, and added the juice and zest of a lemon to the egg mixture. I can’t wait to try it! Thank you so much for the inspiration – blueberries are my son’s favorite!

  28. postedDec 16, 2016 8:28 AM

    Is there a way to use frozen berries?

    • postedDec 18, 2016 4:00 PM

      possibly… but I’m a little worried that frozen berries will give off too much additional moisture.

  29. postedDec 18, 2016 7:12 PM
    Christy M

    This looks amazing! Wondering if it would turn out ok in a crockpot?

    • postedJan 7, 2017 7:03 AM

      I have not tried this in a slow cooker!

  30. postedDec 21, 2016 3:09 PM

    Would it work about the same if I used a different fruit like strawberries or peaches? 

    • postedDec 21, 2016 8:24 PM

      perhaps… I’d maybe stick with berries- like blueberries or raspberries. Strawberries tend to lose their flavor when baked.

  31. postedDec 23, 2016 8:33 AM

    can you use french bread? I’m so tired of stopping at groceries stores everyday this week 🙂

  32. postedDec 23, 2016 11:34 AM
    Katarzyna Smolny-Bagley

    I’m with Shannon- we love cream cheese in our house, but 2 packages took over the entire dish. I’ll make it again and reduce the amount of cream cheese. Still a great idea! Thanks for the share! 🙂 

  33. postedDec 23, 2016 6:40 PM

    Do you think it would work with gluten free bread?

    • postedJan 7, 2017 6:58 AM

      I have heard that GF bread kind of falls apart in things like this, but I haven’t tried it myself so I’m not sure…

  34. postedDec 24, 2016 12:35 PM

    I couldn’t find Challah bread. All I could find was French bread (it IS French toast, so what not? That was my thought process). Subbed 1/4c of sweetened condensed milk for 1/4c of the regular milk to make up for the sweetness of the Challah. Came out awesome. Even my father-in-law, who isn’t easily impressed, loved it and had seconds.

  35. postedDec 24, 2016 5:04 PM

    Can I use a combination with strawberries too? Has anyone tried that? 

    • postedDec 26, 2016 8:18 AM

      Strawberries lose their flavor when baked… so I’d recommend other berries.

  36. postedDec 25, 2016 11:55 AM

    Absolutely delicious. My family loved loved loved It. Thank you!?

  37. postedDec 27, 2016 8:14 AM

    Used French bread and it was fine. Used frozen wild blueberries which I allowed to drain all day and was not wet. Was soooo good!

  38. postedMay 2, 2017 1:07 AM

    I’ve been making this for years. I only use 1 8oz
    Pkg of cream cheese. I mix the cream cheese
    With milk to thin it down instead of throwing 
    Globs of cheese in it. I also use French bread and
    Frozen blueberries. It all turns out fabulous. I have
    Used a pkg of mixed berries, but prefer blueberries. 

  39. postedJun 13, 2017 2:21 PM
    susan oxman

    can this be frozen ?

    • postedJun 30, 2017 7:47 PM

      I have not tried freezing it.

  40. postedSep 2, 2017 1:06 PM

    Do you think it will work in a Bundy pan? I think I will try.

    • postedSep 11, 2017 8:39 PM

      Haven’t tried that…

  41. postedSep 16, 2017 2:29 PM

    Did you use 2 loaves of challah bread? 

    • postedOct 3, 2017 8:04 AM

      One regular-sized loaf should do it.

  42. postedSep 29, 2017 8:40 AM

    This is a keeper!! I added peaches, pineapple and strawberries to the bread and used all the blueberries for the sauce. And only one pkg of cream cheese (we are not big fans of cream cheese) This is not only for breakfast, but a nice dessert with ice cream.. 🙂 enjoy!

  43. postedDec 20, 2017 2:53 AM

    I’ve made this several times now. I only use one container of cream cheese. I also use frozen mixed berries. Turns out great. Publix can special make the challah bread for you. Other bread will work, but challah is SO much better. It’s typically available at Christmas time, or more accurately Hanukkah since it’s a Jewish bread. If you can’t find it use brioche

  44. postedDec 26, 2017 7:41 AM

    Made this for Christmas. Used challah and mascarpone cheese. Absolutely delicious! Only thing I will do differently next time is use a deeper dish. The standard 9×13 allowed for overflow in the frig overnight. But no complaints here! It was fantastic!

  45. postedFeb 24, 2018 6:50 PM
    Genevieve Berry

    Can I get the nutritional info for this recipe??

    • postedFeb 26, 2018 7:51 AM

      I don’t have it for this recipe.

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