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RAM-Overnight French Toast Casserole With Blueberries serving on chartreuse green bowl
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Overnight Cream Cheese and Blueberries French Toast Casserole

This overnight French toast with blueberries and cream cheese is super simple, plus quick and easy to make. It's so easy and fun to make that it's a great one to do with the kids.
If you don't get it in the fridge overnight, that's okay. It's just as good made and cooked fresh on the same day.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Author Cooks

Ingredients

French Toast Casserole:

  • 12 slices day-old bread cut into 1" cubes
  • 2 8 ounce packages cream cheese, cut into 1" cubes
  • 1-2 cups fresh blueberries or frozen
  • 12 large eggs beaten, (we like to beat these in the blender on low along with the milk & extract)
  • 2 cups milk
  • 1 teaspoon vanilla extract (almond also works well)
  • ⅓ cup maple syrup

Blueberry Sauce:

  • 1 cup maple sugar or your preferred sugar
  • 1 cup water
  • 1.5 tablespoons Arrowroot Powder (or cornstarch)
  • 1 cup Blueberries fresh or frozen
  • 1 tablespoon butter

Instructions

Overnight Blueberry French Toast

  • This blueberry French toast casserole is an easy win for any weekend or holiday breakfast or brunch. This can be made up and refrigerated the night before for cooking the next morning, or it can be made up that same morning and is equally good both ways.
  • GREASE a 9x13-inch baking dish lightly. (We like to use coconut oil for this French toast casserole, but use your favorite).
  • LAYER 1/2 of the bread cubes in the dish.
  • TOP the 1st bread layer with all of the cream cheese cubes.
    cubes.
  • SPRINKLE blueberries over the cream cheese.
  • ADD remaining last half of the bread cubes.
  • WHISK together (or blend in blender on low), the eggs, milk, vanilla extract, and maple syrup in a large bowl until thoroughly blended, then POUR egg mixture evenly over the bread cubes. Cover and
    refrigerate overnight. (Or cook immediately, if you're not doing an overnight French toast casserole).
  • NEXT MORNING - (if making the overnight casserole) remove it from the refrigerator and preheat the oven to 350°F (175°C).
  • BAKE for 50-60 minutes: (30 minutes covered, then 20-30 minutes uncovered, until the center of the casserole is firm and golden brown.
  • SAUCE - Prepare blueberry sauce while the casserole is cooking. In a medium saucepan, mix together the sugar, water, and cornstarch stirring constantly as the sauce comes to a boil.
  • ADD blueberries into the boiling sugar water, reduce heat to low for about 10 minutes until all blueberries have opened to release their juice,
    minutes.
  • STIR in butter and heat again before serving, (or see alternate ideas in the tips section of this article).