Overnight Blueberry French Toast Casserole

What’s better than regular French toast? A warm, gooey blueberry French toast casserole that you can make ahead! This breakfast favorite takes everything you love about classic French toast and turns it into a no-fuss casserole.

Pop it in the oven while you’re getting ready in the morning, or prep it the night before for an easy weekend breakfast. And trust me – the smell of this baking in your kitchen will get everyone out of bed faster than usual.

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Why You’ll Love This French Toast Casserole

• Make-ahead breakfast – Prep this the night before and wake up to a ready-to-bake breakfast – perfect for busy mornings or holiday gatherings when you’d rather spend time with family than in the kitchen.
• No morning hassle – Skip standing over the stove flipping individual pieces of French toast. This casserole style means everyone gets to eat together, and you don’t have to cook in batches.
• Cream cheese filling – The cream cheese layer makes this extra special, creating pockets of creamy goodness throughout the casserole that regular French toast just can’t match.
• Fresh blueberry taste – Sweet blueberries burst with flavor in every bite, making this taste like a cross between French toast and blueberry cheesecake.

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What Type of Bread Should I Use?

For a French toast casserole, you’ll want to start with a good-quality French bread that’s a day or two old – slightly stale bread actually works better because it soaks up more of the custard mixture without falling apart.

A traditional baguette will work, but I find that a wider French loaf gives you better-sized cubes and more surface area for soaking up the egg mixture.

If you can only find fresh bread, you can cut it into cubes and leave them out for a few hours to dry, or pop them in a low-temperature oven for about 10 minutes.

Just avoid using very soft sandwich-style French bread, as it tends to get too mushy in the casserole!

Options for Substitutions

This breakfast casserole is pretty adaptable, with several easy swaps you can make.

• While fresh blueberries are great, you can use frozen ones without thawing them first, or try other berries like raspberries or blackberries for a different twist.
• The cream cheese can be replaced with mascarpone or ricotta cheese if needed, though you might need to adjust the sugar to taste.
• For the French bread, you can use challah, brioche, or even regular white bread – just make sure it’s slightly stale so it soaks up the custard mixture well.
• The warming spices like cinnamon and nutmeg are key for that classic French toast flavor, but you could add a pinch of cardamom or ginger for a different spin.

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Overnight Blueberry French Toast Casserole FAQ

Do I need to butter the casserole dish before adding the bread?

Yes, it’s recommended to butter your baking dish before adding the bread cubes. This prevents sticking and makes serving and cleanup much easier.

Can I make this in the morning and bake it right away instead of refrigerating overnight?

Yes! You can assemble the casserole in the morning and let it sit at room temperature while the oven preheats, plus an additional 10-15 minutes. This allows the bread to soak up the egg mixture, though the texture won’t be quite as custardy as the overnight version.

What size French bread loaves should I use since the recipe calls for 2?

Use standard bakery French bread loaves that are about 12-14 inches long. If your loaves are 18-19 inches, one loaf should be sufficient when cubed. You need approximately 10-12 cups of cubed bread total to fill the 10×14-inch dish properly.

Can I use Texas toast instead of French bread, and how many slices would I need?

Yes! One standard loaf of Texas toast (about 16-20 slices) should be enough for this recipe. Cut the slices into cubes and layer as directed. Texas toast is thicker and will create a heartier, more substantial casserole.

Would an icing drizzle work well as a topping for this casserole?

Absolutely! A simple vanilla or cream cheese icing drizzle would be delicious. Mix 1 cup powdered sugar with 2-3 tablespoons milk and ½ teaspoon vanilla, then drizzle over the baked casserole for extra sweetness and visual appeal.

Can I make this recipe in a 9×13 pan, and does the baking time change?

Yes, a 9×13 pan will work, though it will be slightly deeper than the 10×14 dish. The baking time may increase by 5-10 minutes. Check that the center is set and a knife inserted comes out clean before removing from the oven.

Storage Instructions

• Keep Fresh: The casserole stays good in the fridge for up to 3 days when covered tightly with plastic wrap or stored in an airtight container.
• Freeze: You can freeze this casserole either before or after baking. If freezing unbaked, wrap it well in plastic wrap and foil, and it’ll keep for up to 2 months.
• Reheat: To warm up individual portions, microwave for 1-2 minutes or until heated through. For larger portions, cover with foil and heat in a 325°F oven for about 15-20 minutes.

Estimated Nutrition Facts

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 80-100 g
• Fat: 120-140 g
• Carbohydrates: 300-320 g

Preparation Time	30-60 minutes
Cooking Time	75-90 minutes
Total Time	8-12 hours
Level of Difficulty	Easy
Servings	8
Equipment	2 mixing bowls, 10×14-inch baking dish

Ingredients

For the cream cheese mixture:

• 1 cup blueberries
• 8 oz cream cheese (softened, I prefer Philadelphia Cream Cheese)
• 1 cup powdered sugar
• 1 tbsp vanilla extract (half for cream cheese, half for egg mixture)
• 2 tbsp milk (whole milk for richness)

For the bread layers:

• 2 loaves cubed french bread (day-old bread works best for soaking)

For the egg mixture:

• 1 cup blueberries
• 1 tsp cinnamon
• 2 cups milk (any milk works, but whole milk adds richness)
• 8 eggs (large eggs)
• 1/2 tsp nutmeg

Step 1: Prepare the Cream Cheese Mixture

• 1 pack (8 ounces) softened cream cheese
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract, split
• 1 cup blueberries

In a bowl, mix together the softened cream cheese, confectioners’ sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until the mixture is smooth and creamy.

Gently fold in 1 cup of the blueberries to distribute them evenly throughout the mixture.

Step 2: Assemble the Bread Layers

• 2 loaves cubed french bread

Layer the bottom of a 10×14-inch baking dish with bread cubes, creating an even base.

Spread the cream cheese mixture over this layer of bread cubes.

Once the mixture is evenly spread, top with the remaining bread cubes to form the second layer.

Step 3: Prepare and Add the Egg Mixture

• 2 cups milk
• 8 eggs
• 1 teaspoon cinnamon powder
• 1/2 teaspoon ground nutmeg
• 1 cup blueberries

In a large bowl, whisk together 2 cups of milk, eggs, 2 teaspoons of vanilla extract, cinnamon, and nutmeg until fully combined.

Pour this mixture over the layered bread in the baking dish, ensuring all the bread is soaked.

Sprinkle 1 cup of blueberries evenly on top.

Cover the dish tightly with aluminum foil and refrigerate for 8 hours or overnight.

Remove the dish from the refrigerator 30 to 60 minutes before baking.

Step 4: Preheat the Oven

Preheat your oven to 375°F (190°C) to prepare for baking the dish.

Step 5: Bake the Dish

Bake the dish in the preheated oven for 45 minutes with the foil on.

After 45 minutes, remove the foil and continue baking until the center is set and the top is lightly browned, about 30 more minutes.

The total baking time should be approximately 75 minutes.

Step 6: Serve and Enjoy

Once baked, remove the dish from the oven and let it cool slightly before serving.

Enjoy your delicious, creamy blueberry layered bread pudding!