Overnight Blueberry French Toast

I just have to start of by thanking you for your patience with us. I feel like we’ve been so sporadic in our recipe sharing that if I were you, I’d want to strangle us! Thanks friends. Second, this Overnight Blueberry French Toast is absolutely amazing! I struggle with finding good breakfast recipes that are quick and easy, but this one definitely did not disappoint. As I was eating it this morning {it makes for great leftovers!}, I thought to myself that it’s a wonder that I even like blueberries. My family lived in Texas for a few short years growing up and every year we would venture over to this ginormous blueberry patch that was just outside of town. My little brother and sister and I would pick blueberries all. day. long. {I think we actually ate more than we picked} and we’d have blueberries at our house for months to come. We’d eat them plain, we would freeze them, we’d make them into jam, we did all kinds of things with them. And despite the couple bouts of the runs they gave us, we still hold the taste of them near and dear to our hearts. 😉

This recipe was found at Ask Chef’s and I kid you not, it is the greatest thing since sliced bread…maybe because it has sliced bread in it…who knows. Anyway, you’ll want to try this ASAP!


  • 12 slices day-old Texas Toast, cut into 1 inch cubes
  • 2 cubes (8 oz. each) cream cheese, cut into 1 inch cubes
  • 1 cup blueberries {We used 1/2 fresh and 1/2 canned, drained}
  • 2 cups milk
  • 12 eggs, beaten
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup {And yes, the store bought kind works fabulously.}
  • 1 cup white sugar
  • 2 Tbsp. cornstarch
  • 1 cup water
  • 1 cup blueberries
  • 1 Tbsp. butter, salted

  1. Lightly grease a 9×13 inch baking dish. {I prefer to use butter. It’s good for the soul.}
  2. Place half your bread cubes in the dish along with your cream cheese cubes.
  3. Spread 1 cup blueberries over the cream cheese and bread and then top with the remaining bread cubes.
  4. In a large bowl, mix together the milk, eggs, vanilla, and syrup; Pour evenly over the bread mixture.
  5. Cover and refrigerate overnight.
  6. Remove from the refrigerator about 30 minutes before baking.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Cover mixture with aluminum foil and bake for 30 minutes; Uncover and continue baking 25 to 30 minutes or until center is firm.
  9. In a medium saucepan, mix the cornstarch, sugar, and water and bring to a boil.
  10. Cook mixture for three minutes, stirring constantly.
  11. Mix in remaining cup of blueberries and reduce heat to a simmer for about 10 minutes. {Until the blueberries burst.}
  12. Stir in the butter and pour over the baked French toast.
  13. Eat to your heart’s content.

Enjoy! I hope you love it as much as we do!

Linking up here.


  1. Emily says

    This was very easy to make, but I had to add an extra 35 minutes of baking as the middle was extremely runny after the full hour.

  2. Candacr says

    How long can this sit in fridge? I want to make sunday morning but feel like tonight (friday ) or first thing tomorrow will be the only time I can have it ready to sit in fridge. Is 2 days or 24 hours too long?

    • highheelsandgrills says

      Hi! I’m sorry it took so long to get back to you! I feel terrible. What did you end up doing??

  3. Candace says

    I ended up making it yesterday morning and cooking it today, 24 hours. It was Amazing!!!! However it took about half an hour longer than recipes says but so so so good! Served it with brown sugar siracha turkey bacon, and eggs. Amazing!


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