Overnight Blueberry French Toast

Merry Christmas!!!

This was sooo incredibly delicious and flavorful! Definitely would be awesome as a bread dessert as well!

We were especially blessed (and spoiled!) this year with gifts, but the best of all was having our little Bobby with us! My nephew was in great spirits with his smiles, laughs and baby talk 😉

Mom, Dad, Toree, myself and Bobby went on a nice long walk along the shore of the lake. The weather was PERFECT, and the lil one definitely enjoyed the fresh air!


  • 2 slices day-old bread, cut into 1 inch cubes
  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
  • 1 cup fresh blueberries
  • 12 eggs, beaten
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup

Next Morning Topping:

  • 1 cup white sugar
  • 1 cup water
  • 1 cup fresh blueberries


  1. Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  3. In the morning, remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  5. Meanwhile, in a medium saucepan, mix the sugar, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Then pour over the baked French toast –> (We did this individually on our plates)

One Comment Add yours

  1. Mom says:

    We made this dairy free, using rice milk and dairy free cream cheese. It was so good we didn’t notice! Imagine how good it will be with real milk and cream cheese!

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