Go Back
Blueberry French Toast Casserole topped with fresh blueberries in a white baking dish

Ultimate Overnight Blueberry French Toast Casserole

Emily Wilson
This make-ahead blueberry French toast casserole is the perfect solution for busy mornings and weekend brunches. Packed with creamy layers, juicy blueberries, and warm spices, it's a comforting dish that brings everyone to the table without stress.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Chilling Time 8 hours
Total Time 2 hours
Course Breakfast, Brunch
Cuisine American Comfort Food
Servings 8 slices
Calories 2600 kcal

Equipment

  • Mixing bowls
  • Whisk
  • 10x14-inch baking dish
  • Measuring Cups
  • Oven

Ingredients
  

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tbsp vanilla extract divided
  • 1 cup blueberries

Bread Layer

  • 2 loaves French bread cubed, slightly stale

Custard Mixture

  • 2 cups milk
  • 8 eggs
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 1 cup blueberries for topping

Instructions
 

  • In a mixing bowl, blend softened cream cheese, powdered sugar, milk, and half of the vanilla extract until smooth. Fold in one cup of blueberries.
  • Layer half the cubed bread in a greased 10x14-inch baking dish. Spread the cream cheese mixture evenly over it. Top with the remaining bread cubes.
  • In a separate bowl, whisk together milk, eggs, the remaining vanilla extract, cinnamon, and nutmeg. Pour over the bread layers and press lightly to soak. Sprinkle remaining blueberries on top.
  • Cover with foil and refrigerate for at least 8 hours or overnight.
  • Remove from fridge 30 minutes before baking. Preheat oven to 375°F and bake covered for 45 minutes. Uncover and bake an additional 30 minutes until golden and set.
  • Let rest 10 minutes before slicing and serving. Top with syrup or powdered sugar if desired.

Notes

Use stale bread for best texture. Frozen blueberries can be used straight from the freezer. Let the casserole rest before serving to help it firm up for easier slicing.

Nutrition Information (Per Entire Recipe)

  • Calories: 2600
    Total energy for the full casserole. Divide by 8 for per-slice estimate.
  • Carbohydrates: 310 g
    Mostly from bread and sugar. Blueberries also contribute natural sugars.
  • Protein: 90 g
    Primarily from eggs and cream cheese.
  • Fat: 130 g
    Includes healthy fats from dairy and eggs. Can be reduced with low-fat options.
  • Saturated Fat: 60 g
    Derived mainly from cream cheese and whole milk. Lower if using light dairy.
  • Cholesterol: 880 mg
    High due to the use of 8 eggs. Consider using egg whites to reduce.
  • Sodium: 1200 mg
    From bread, dairy, and sweeteners. Use low-sodium ingredients if needed.
  • Potassium: 1100 mg
    Provided by milk and blueberries. Helps with electrolyte balance.
  • Fiber: 10 g
    From whole berries and any fiber-rich bread used.
  • Sugar: 85 g
    Includes both added sugar and natural sugar from fruit.
  • Vitamin A: 1800 IU
    Supports vision and immune function. Sourced from dairy and eggs.
  • Vitamin C: 10 mg
    Naturally found in blueberries.
  • Calcium: 450 mg
    Supplied by milk and cream cheese. Good for bones and teeth.
  • Iron: 12 mg
    Comes from enriched bread and eggs. Supports red blood cell production.