Overnight Blueberry French Toast

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This Overnight Blueberry French Toast is the best overnight breakfast casserole recipe! Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.

serving of blueberry french toast on a white plate with a purple napkin background

This is the best breakfast casserole recipe for a spring or summer brunch. Scratch that.  You can make this one all year long!

Of all of my breakfast recipes, Overnight Blueberry French Toast is a favorite in my house for Christmas morning.  We make it the night before, refrigerate overnight, and then it’s so easy to pull out and put in the oven while we’re opening gifts!  If you’re a true lover of blueberries, you might also like to try my Blueberry Lemon Scones or this Fresh Blueberry Coffee Cake.  We love blueberries at my house!

preparing overnight blueberry french toast in a glass casserole dish with bread, cream cheese and blueberries

How to Make Blueberry French Toast Casserole:

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.  If you cannot locate challah bread, it’s okay to substitute French bread.

Start with adding cubed bread to a greased baking dish.  Top the bread with chunks of cream cheese and then blueberries.

making overnight blueberry french toast pouring egg custard onto the bread cubes in the casserole dish

More bread is added on top of the cream cheese and blueberries.  An egg/milk mixture is poured on top of all of that bread.  At this point, you’ll cover it with plastic wrap and refrigerate.

Do you have to let this refrigerate overnight?

It’s covered and refrigerated overnight to let the bread soak up all of that eggy mixture.  This is an important step.  I like to place a heavy book on top of the plastic wrap- covered casserole so it really gets that bread all down in there in the liquid. You need an overnight soak to really let that egg mixture soak into all of that bread!

Can you use frozen blueberries instead of fresh 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 in a glass casserole dish just out of the oven

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.

serving of blueberry french toast on a white plate with a purple napkin background

Overnight Blueberry French Toast Casserole topped with warm blueberry sauce

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.

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 who I recently met in person!!)  Janet is a majorly talented birthday and wedding cake baker and designer in Phoenix, AZ.

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

Thank you so much to my friend Janet for sharing this recipe.

pinterest collage image for overnight blueberry french toast

If you’re looking for more recipes that would be great to serve for brunch, you might like to try my Cinnamon Bun Scones or Susie’s Breakfast Potatoes. Sunday Brunch Cheese Board, Cranberry Mimosas and Brown Sugar Bacon would also be great additions to a brunch!

serving of blueberry french toast on a white plate with a purple napkin background
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5 from 24 votes

Overnight Blueberry French Toast

This overnight breakfast casserole recipe is perfect for busy holiday mornings!
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12 servings
Calories 440kcal
Course Breakfast
Cuisine American
Keyword overnight blueberry french toast, overnight breakfast casserole



  • 12 slices (about 1 pound) thick, stale Challah bread (one loaf)
  • Two 8-ounce packages cream cheese (or mascarpone cheese)
  • 1 cup fresh blueberries (or 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


  • Spray a 9x13-inch baking dish with nonstick spray and set aside.
  • Cut the bread into 1-inch pieces. Place half into the prepared baking dish. Cut the 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 the remaining bread cubes.
  • 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.


  • 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!


Serving: 1serving | Calories: 440kcal | Carbohydrates: 49g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 250mg | Sodium: 363mg | Potassium: 267mg | Fiber: 1g | Sugar: 28g | Vitamin A: 985IU | Vitamin C: 2.4mg | Calcium: 160mg | Iron: 2.2mg
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  • jeanette wrote:

    ooooohhhhh have to try this for sure mmmmmm

  • Kim McClure wrote:

    Can this be left in fridge for two nights? Am going on a trip and want to make Thursday evening and use Saturday morning

    • Lori Lange wrote:

      Maybe? It might really soak up the egg though… and my fear is that it would be a bit dry.

  • Denise Dalman wrote:

    I am going to make this next weekend. Wondering if anyone has tried egg bread in the recipe?

    • Lori Lange wrote:

      I think that would be delicious!

  • Ariel wrote:

    I made this yesterday & it’s amazing! Thank you for sharing. How would I heat up leftovers? Thank you.

    • Lori Lange wrote:

      I’d just use the microwave!

  • Mari wrote:

    Hi can I make this advance and heat up when about to eat? Or have the leftovers in the fridge? To prolong eating this?

    • Lori Lange wrote:

      Well, it’s an overnight recipe… so you can make it the night before and then cook when it’s time to eat. Leftovers of this recipe are delicious!

  • JoannaB wrote:

    I forgot to mention that I didn’t have any issues using the frozen blueberries! Maybe they weren’t as pretty? And yes, they had ice crystals and I didn’t let them drain, just dumped them in frozen as is. Worked like a charm! No one seemed to mind and seconds were requested along with questions about when I am going to make this recipe again!

  • JoannaB wrote:

    I bake challah regularly and had one sitting around that was beginning to dry out. Enter your recipe!
    Changes I made: I USED FROZEN BLUEBERRIES! 4 WHOLE CUPS! Why not? 1 cup looked so sparse so I loaded it up to cover all those bread cubes!
    I USED ONLY 1, 8 OZ PKG OF -NEUFCHATEL -CREAM CHEESE! Personal decision, I thought it looked like enough, and I have a delicate tummy. Marscapone would be amazing, if you can find it where you live.
    Otherwise, I followed your recipe to the letter! And it was a hit!

    • Lori Lange wrote:

      Happy to hear!

  • Carla Pizzoli wrote:

    I have been making this recipe for years and now make it almost weekly at my Bed & Breakfast. I found another one that was similar and have taken parts from both recipes to tweak into one. Use 8 instead of 12 eggs, use 2 1/2 cups of half & half instead of milk, use 1/3 cup of sugar instead of maple syrup and add 2 tsps of cinnamon and 2 tsps of vanilla. ALso, have cut the cream cheese down to 1 – 8 oz package. Comes out perfectly fine this way and always gets rave reviews! Also have freezed it in individual portions and thaw out overnight and it still comes out just as fantastic!

  • Camille Caupp wrote:

    I made this recipe for a family gathering the other day and of all my overnight baked french toast recipes this one was an overwhelming success. I did use my own frozen at home blueberries and I did let them sit a strainer over a bowl to drain any moisture, but there really wasn’t much at all. Also, cut the cream cheese total down to 1 package for some picky kids (who had nothing but great things to say about this dish). Used whole milk as author does, and made sure the bread was really pushed down into the custard overnight. Cooked according to directions and sheer perfection. I am going to tear up all the other baked french toast recipes in my collection. Twelve thumbs up from everyone at the table! My one grandson hates berries so made a little extra to put in a ramekin with brown sugar and cinnamon to bake just for him. Now he wants this for his birthday dinner made his way. All and all great dish for company, impressive with the easy blueberry sauce and wonderfully simple. Thank your for a great recipe.

    • Lori Lange wrote:


  • Pat Wood wrote:

    My husband and I really loved this, others did not, but that is their problem.
    I used Hawaiian dinner rolls instead of Challah bread. It was fine.
    When making it, I thought that was an awful lot of cream cheese, but it was just right.

  • Becky wrote:

    It came out great! Very tasty and easy to make. I left it in the oven without the foil for about 5-10 minutes longer than listed.

  • Marie Czarnecki wrote:


    • Lori Lange wrote:

      Thanks– it does state, 2 8-ounce packages (two eight ounce packages). Enjoy!

  • Karen Smythe wrote:

    Can I make the sauce the night before? And if I do, should it be refrigerated? My daughter is taking this to school tomorrow.

    • Lori Lange wrote:

      I’m sure that would be fine.

  • R larson wrote:

    It is the most decadent French toast recipe I have ever made phenomenal my family loves it

  • Shan wrote:

    Do you think you can used the canned pie filling for the topping? Also can you just do no fruit, and maybe add some cinnamon?

    • Lori Lange wrote:

      Maybe– I’m not so familiar with canned toppings. No fruit… might be a little bland?

  • Fatima wrote:

    Can we use slice bread instead? How long should it be refrigerated for?

    • Lori Lange wrote:

      French bread would be a good substitute, but I don’t know if I’d usually regular sliced bread. It should be refrigerated overnight– or at least several hours.

  • Apil wrote:

    I made this for my daughter’s wedding shower brunch and everyone raved on how great it was. I used French Bread and cream cheese with fresh blueberries and it turned out great.

  • Nikki wrote:

    Do you think this recipe could be made 2 days in advance without getting too soggy?

    • Lori Lange wrote:

      I’d be afraid it would start to dry out.

  • Jennifer Barnhart wrote:

    For the record — I’ve used frozen blueberries with no issue. It’s yummy and delish.

  • Lonita wrote:

    I love the overnight blueberry French toast I’ve made it numerous times . I was wondering if it can frozen and at what point would you freeze it

    • Lori Lange wrote:

      I haven’t tried freezing it!