Overnight Baked Blueberry French Toast is an easy yet delicious make-ahead meal. The beauty of this make-ahead baked French toast is that you can get it all ready the night before, so you just need to bake it in the morning. I got this recipe many years ago from a parent at my son’s school, and while I have revised it since then, I wish I knew the original author so I could thank her personally for all the successful brunches where this dish has taken center stage.
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Overnight Baked Blueberry French Toast
Prep: 20 minutes Cook: 60 minutes Marinate Time: 8 – 12 hours
1 small loaf day old challah or French bread (about 8 1-inch slices)
2 1/4 cups milk, any variety
1 tsp. pure vanilla extract
1/2 cup flour
6 Tbsp. brown sugar
1 tsp. ground cinnamon
1/4 cup butter
2 cups frozen or fresh blueberries
Spray a 9 x 13-inch baking dish thoroughly with nonstick cooking spray. Cut the bread into 1-inch thick slices and lay the slices in the baking dish to cover the bottom.
In a medium bowl, beat the eggs. Stir in the milk and vanilla and mix well. Pour the mixture over the bread in the baking dish. Cover and refrigerate overnight.
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with two forks or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate.
In the morning, heat the oven to 375 degrees. Turn the bread slices over in the baking dish, scatter the blueberries over the bread, and sprinkle it with the reserved crumb mixture. Bake it for 50 minutes to 1 hour until it is golden brown and puffy. Allow it to cool for 10 minutes and cut it into squares to serve.
Nutritional Information Per Serving (% based upon daily values):
Calories 233, Total Fat 9g, 13.5%, Saturated Fat 5g, 24%, Cholesterol 89mg, 29.5%, Sodium 171.5mg, 7%, Carbohydrate 31g, 10.5%, Dietary Fiber 2g, 7%, Sugar 14g, Protein 7.5g
For another wonderful make-ahead breakfast/brunch/lunch/dinner recipe, try our Light and Fluffy Spinach and Cheese Strata.
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