Overnight Blueberry French Toast Casserole Recipe Is What to Make This Weekend (7 Ingredients) by Jan Mostrom
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I was having friends over for brunch and I wanted to make something I could prep ahead of time to make things easier the morning of the brunch. This delicious and easy blueberry overnight french toast casserole recipe was just what I needed!
This blueberry overnight french toast casserole recipe requires just 10 minutes of prep time before it gets popped into the fridge to soak up the cinnamon-vanilla egg mixture overnight. The next day, you just have to pop the casserole into the oven for about 35 minutes. Your house is going to smell as delicious as the casserole tastes!
To make this high-protein overnight breakfast casserole recipe, you only need seven simple ingredients. Here's what to grab from your pantry and fridge for this baked french toast dish: bread (think either challah, brioche or sourdough), fresh blueberries (read about the health benefits of blueberries), eggs, milk, ground cinnamon and vanilla extract. If you want to make the optional glaze, grab some powdered sugar, too.
I served this wonderful blueberry overnight french toast for breakfast with sausage and a fruit salad. We all thoroughly enjoyed it! You could also serve it as part of a brunch spread or even for dessert with a dollop of whipped cream or drizzle of honey.
Cuisine: American
Prep Time: 10 minutes
Chill Time: 12 to 24 hours
Cook Time: 35 minutes
Total Time: 12 to 24 hours and 45 minutes
Servings: 9
Ingredients
- 1 loaf challah, brioche or sourdough bread, torn into pieces (you can use gluten-free bread)
- 2 cups fresh blueberries
- 6 eggs
- 1 cup milk of choice
- 1 tablespoon cinnamon
- 2 teaspoons vanilla extract
Optional Glaze
- 1/4 cup milk
- 1/4 cup powdered sugar
Here's how to make it:
- Spray a 13x9-inch baking pan with cooking spray. Tear bread into large bite-sized chunks and place into the pan. (For a gluten-free casserole, use gluten-free bread.)
- Add the blueberries on top of the bread.
- In a medium mixing bowl, add the eggs, milk, cinnamon and vanilla. Whisk to combine. (If you are using sourdough, use 8 eggs instead of 6.)
- Pour the egg mixture over the bread and blueberries. Cover the pan and place into the fridge for up to 24 hours.
- When ready to bake, preheat the oven to 375 degrees F. Place the uncovered casserole into the preheated oven and bake for 35 minutes, or until the top is golden brown and all the egg is cooked.
- If you want the glaze, combine the milk and powdered sugar and set to the side. Remove the casserole when cooked and drizzle with the glaze, if using. Serve with a side of maple syrup and enjoy! Store any leftover casserole covered in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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