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Blueberry overnight French Toast bake in an antique hobnail bowl.

Blueberry Overnight French Toast Bake

This easy blueberry overnight French toast bake is a beautiful choice for feeding a breakfast or brunch crowd. Prepared the night before, all you need to do the next morning is pop it in the oven to bake. Cutting the bread into cubes makes this an even easier option than using full slices of bread.
Course Breakfast, Brunch
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 595kcal


  • 12 slices french bread I used a 12 ounce baguette, cut into 1-inch cube.
  • 2 8-ounce packages cream cheese chilled and cut into 1-inch cubes
  • 2 cups fresh blueberries rinsed and drained
  • 12 large eggs
  • 1/3 Cup maple syrup
  • 2 Cup milk
  • Blueberry Syrup
  • 1 Cup sugar
  • 2 Tablespoon cornstarch
  • 1 Cup water
  • 1 Cup fresh blueberries rinsed and drained
  • 1 Tablespoon unsalted butter
  • 2 - 3 drops pure lemon oil optional


  • Grease 13 x 9 baking pan. Place half the bread cubes evenly in prepared pan. Scatter cream cheese cubes over bread and sprinkle with 2 cups blueberries. Arrange remaining bread cubes over blueberries.
  • In a large bowl combine eggs, maple syrup, and milk and whisk to blend. Pour evenly over reserved bread mixture. Cover with foil and chill overnight.
  • Preheat oven to 375 degrees. Bake, covered with foil, in middle of oven 30 minutes. Remove foil and continue baking 30 minutes longer. Or until puffed and golden brown.
  • Remove from oven and let set about 10 minutes.
  • Meanwhile, in a small saucepan, combine sugar, cornstarch, and water over medium high heat. Cook stirring occasionally, 5 minutes or until thickened. Stir in 1 cup blueberries and simmer, stirring occasionally, 10 minutes or until most berries burst. Add butter and lemon oil (if using) and stir until butter is melted. You may prepare this up to 1 day in advance, refrigerate and gently reheat. Transfer to serving bowl.
  • Plate French Toast on individual serving plates and offer with both blueberry and maple syrups.


Calories: 595kcal | Carbohydrates: 101g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 256mg | Sodium: 617mg | Potassium: 367mg | Fiber: 4g | Sugar: 44g | Vitamin A: 529IU | Vitamin C: 6mg | Calcium: 165mg | Iron: 5mg