Overnight Blueberry French Toast Casserole

This overnight blueberry French toast casserole brings everything I love about a comforting breakfast into one warm, creamy, berry-filled dish. It’s layered with soft bread, a sweet cream cheese filling, and bursting with juicy blueberries. And the best part? I can prep it the night before, pop it in the fridge, and bake it fresh in the morning without any fuss. Whether it’s for a lazy Sunday, a holiday morning, or a brunch gathering, this recipe always impresses with minimal effort.

Why You’ll Love This Recipe

• Make-ahead magic – I prep everything the night before and just bake it in the morning. It saves me so much time, especially when I have guests or a busy schedule.

• No flipping required – Instead of standing at the stove cooking French toast slice by slice, I get to enjoy a hands-off bake that serves everyone at once.

• Cream cheese layer – That rich, sweet cream cheese mixture adds a cheesecake-like creaminess that regular French toast can’t compete with.

• Loaded with blueberries – Each bite is packed with blueberries that add brightness and tang, making this feel like a cross between French toast and a berry dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For 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

For the bread layers:
2 loaves cubed French bread (separated)

For the egg mixture:
2 cups milk
8 eggs
1 teaspoon cinnamon powder
1/2 teaspoon ground nutmeg
1 cup blueberries

Directions

Step 1: Prepare the Cream Cheese Mixture
I start by mixing the softened cream cheese, powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth and creamy. Then I gently fold in 1 cup of blueberries.

Step 2: Assemble the Bread Layers
In a greased 10×14-inch baking dish, I lay down the first layer of cubed French bread. Over this, I spread the cream cheese mixture evenly. I add the remaining bread cubes on top to form the second layer.

Step 3: Prepare and Add the Egg Mixture
In a large bowl, I whisk together the milk, eggs, 2 teaspoons of vanilla extract, cinnamon, and nutmeg. Once combined, I pour the mixture over the layered bread in the dish, making sure every piece is soaked. I sprinkle the remaining 1 cup of blueberries on top.

Step 4: Refrigerate Overnight
I cover the dish tightly with foil and refrigerate for at least 8 hours, preferably overnight.

Step 5: Bake the Casserole
After removing it from the fridge and letting it sit at room temperature for about 30-60 minutes, I bake the casserole (still covered with foil) in a preheated 375°F oven for 45 minutes. Then I remove the foil and bake for another 30 minutes until the top is golden and the center is set.

Step 6: Serve and Enjoy
I let the casserole cool slightly before slicing and serving. The creaminess, the soft custard-soaked bread, and those baked blueberries make every bite irresistible.

Servings and timing

Servings: 8
Prep Time: 30-60 minutes
Chill Time: 8 hours (overnight)
Bake Time: 75 minutes
Total Time: About 9–10 hours (including chill time)
Difficulty: Easy

Variations

• Different berries – I sometimes switch it up with raspberries, blackberries, or a mix of all three.

• Cheese swap – Mascarpone or ricotta can replace cream cheese, though I like to adjust the sugar if I do that.

• Bread options – Challah, brioche, or Texas toast all work beautifully, as long as they’re slightly stale.

• Spice it up – I’ve added a dash of cardamom or ginger for a warm twist beyond the usual cinnamon and nutmeg.

• Top with icing – A light powdered sugar glaze or cream cheese icing drizzle makes it taste like breakfast dessert.

Storage/Reheating

• Keep fresh: I store leftovers in the fridge in an airtight container for up to 3 days. It actually gets better as the flavors meld.

• Freeze it: I freeze either the unbaked casserole (wrapped tightly) for up to 2 months, or individual baked portions for up to 1 month. I thaw overnight in the fridge before reheating.

• Reheat it: For quick portions, I microwave for 1–2 minutes. For larger servings, I cover with foil and heat at 325°F for about 15–20 minutes. I like to drizzle a little maple syrup before serving to freshen it up.

FAQs

Can I use fresh bread or does it need to be stale?

Fresh bread works, but slightly stale bread soaks up the custard better and gives the casserole more structure. If my bread is fresh, I dry it out in a low oven for 10 minutes before using.

Can I make this in a 9×13-inch pan?

Yes, I’ve done that before. I just watch the baking time – it may bake a little faster since the dish is smaller, so I check it after about 60 minutes total.

Can I skip the overnight refrigeration?

While I recommend letting it soak overnight for the best texture, I’ve had success with letting it sit for just 30-60 minutes if I’m in a rush. The bread still absorbs quite a bit of the egg mixture.

What kind of French bread works best?

I prefer a standard French loaf that’s not too soft and not too crusty. Something about 14-16 inches long and slightly stale is perfect. Baguettes work too, but I get more even pieces with a wider loaf.

Is an icing drizzle a good idea?

Absolutely! A simple icing made from powdered sugar and milk or a thin cream cheese glaze adds a sweet touch and takes the presentation up a notch. I love doing this for special occasions.

Conclusion

This overnight blueberry French toast casserole is one of those recipes I keep coming back to — it’s easy, comforting, and always a crowd-pleaser. With creamy layers, bursting blueberries, and just the right amount of sweetness, it’s the perfect make-ahead breakfast for when I want something special without spending the whole morning in the kitchen. Whether it’s a quiet Sunday or a festive holiday morning, this dish makes breakfast feel like a celebration.